Alejandro G. Marangoni
Alejandro G. Marangoni
Verified email at uoguelph.ca - Homepage
Title
Cited by
Cited by
Year
Food lipids: chemistry, nutrition, and biotechnology
CC Akoh
CRC press, 2017
9762017
Enzyme kinetics: a modern approach
AG Marangoni
John Wiley & Sons, 2003
5282003
Organogels: an alternative edible oil-structuring method
ED Co, AG Marangoni
Journal of the American Oil Chemists' Society 89 (5), 749-780, 2012
4052012
Relating structure of fat crystal networks to mechanical properties: a review
SS Narine, AG Marangoni
Food Research International 32 (4), 227-248, 1999
3361999
Membrane effects in postharvest physiology
AG Marangoni, T Palma, DW Stanley
Postharvest Biology and Technology 7 (3), 193-217, 1996
3351996
Chlorophyll degradation in processed foods and senescent plant tissues
JW Heaton, AG Marangoni
Trends in Food Science & Technology 7 (1), 8-15, 1996
3021996
Effect of cooling rate on the structure and mechanical properties of milk fat and lard
R Campos, SS Narine, AG Marangoni
Food Research International 35 (10), 971-981, 2002
2692002
Potential food applications of edible oil organogels
NE Hughes, AG Marangoni, AJ Wright, MA Rogers, JWE Rush
Trends in Food Science & Technology 20 (10), 470-480, 2009
2482009
Fractal nature of fat crystal networks
SS Narine, AG Marangoni
Physical Review E 59 (2), 1908, 1999
2391999
Engineering triacylglycerols: the role of interesterification
AG Marangoni, D Rousseau
Trends in Food Science & Technology 6 (10), 329-335, 1995
2111995
Lipid modification strategies in the production of nutritionally functional fats and oils
WM Willis, RW Lencki, AG Marangoni
Critical Reviews in Food Science and Nutrition 38 (8), 639-674, 1998
2081998
Mechanical properties of ethylcellulose oleogels and their potential for saturated fat reduction in frankfurters
AK Zetzl, AG Marangoni, S Barbut
Food & function 3 (3), 327-337, 2012
2042012
Relationship between crystallization behavior and structure in cocoa butter
AG Marangoni, SE McGauley
Crystal Growth & Design 3 (1), 95-108, 2003
1932003
The effect of minor components on milk fat crystallization
AJ Wright, RW Hartel, SS Narine, AG Marangoni
Journal of the American Oil Chemists' Society 77 (5), 463-475, 2000
1932000
Chilling injury. A review of possible mechanisms
KL Parkin, A Marangoni, RL Jackman, RY Yada, DW Stanley
Journal of Food Biochemistry 13 (2), 127-153, 1989
1921989
Isolation and sequencing of Escherichia coli gene proP reveals unusual structural features of the osmoregulatory proline/betaine transporter, ProP
DE Culham, B Lasby, AG Marangoni, JL Milner, BA Steer, RW van Nues, ...
Journal of molecular biology 229 (1), 268-276, 1993
1811993
Structure and physical properties of plant wax crystal networks and their relationship to oil binding capacity
AI Blake, ED Co, AG Marangoni
Journal of the American Oil Chemists' Society 91 (6), 885-903, 2014
1712014
Structure and functionality of edible fats
AG Marangoni, N Acevedo, F Maleky, F Peyronel, G Mazzanti, B Quinn, ...
Soft Matter 8 (5), 1275-1300, 2012
1702012
Rheological properties of milkfat and butter
AJ Wright, MG Scanlon, RW Hartel, AG Marangoni
Journal of Food Science 66 (8), 1056-1071, 2001
1692001
Restructing butterfat through blending and chemical interesterification. 1. Melting behavior and triacylglycerol modifications
D Rousseau, K Forestière, AR Hill, AG Marangoni
Journal of the American Oil Chemists’ Society 73 (8), 963-972, 1996
1691996
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