Alejandro G. Marangoni
Alejandro G. Marangoni
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Enzyme kinetics: a modern approach
AG Marangoni
John Wiley & Sons, 2003
Organogels: an alternative edible oil-structuring method
ED Co, AG Marangoni
Journal of the American Oil Chemists' Society 89 (5), 749-780, 2012
Membrane effects in postharvest physiology
AG Marangoni, T Palma, DW Stanley
Postharvest Biology and Technology 7 (3), 193-217, 1996
Relating structure of fat crystal networks to mechanical properties: a review
SS Narine, AG Marangoni
Food research international 32 (4), 227-248, 1999
Chlorophyll degradation in processed foods and senescent plant tissues
JW Heaton, AG Marangoni
Trends in Food Science & Technology 7 (1), 8-15, 1996
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
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
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
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
Fractal nature of fat crystal networks
SS Narine, AG Marangoni
Physical Review E 59 (2), 1908, 1999
Relationship between crystallization behavior and structure in cocoa butter
AG Marangoni, SE McGauley
Crystal Growth & Design 3 (1), 95-108, 2003
Engineering triacylglycerols: the role of interesterification
AG Marangoni, D Rousseau
Trends in Food Science & Technology 6 (10), 329-335, 1995
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
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
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
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
Edible oleogels: structure and health implications
AG Marangoni, N Garti
Elsevier, 2018
On the structure of particulate gels—the case of salt-induced cold gelation of heat-denatured whey protein isolate
AG Marangoni, S Barbut, SE McGauley, M Marcone, SS Narine
Food hydrocolloids 14 (1), 61-74, 2000
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
Rheological properties of milkfat and butter
AJ Wright, MG Scanlon, RW Hartel, AG Marangoni
Journal of food science 66 (8), 1056-1071, 2001
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