Alejandro G. Marangoni

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Shai BarbutProfessor of Food Science, University of GuelphVerified email at uoguelph.ca
Amanda WrightUniversity of GuelphVerified email at uoguelph.ca
Suresh S NarineTrent UniversityVerified email at trentu.ca
Rickey YadaProfessor, Food Science, Univ. of GuelphVerified email at uoguelph.ca
Andrew J. GravelleDepartment of Food Science and Technology, University of California, DavisVerified email at ucdavis.edu
Saeed Mirzaee Ghazani, PhDResearch associateVerified email at uoguelph.ca
Michael A. RogersUniversity of Guelph, Department of Food ScienceVerified email at uoguelph.ca
Nuria AcevedoAssociate Professor, Iowa State UniversityVerified email at iastate.edu
Erica PensiniUniversity of GuelphVerified email at uoguelph.ca
James W E RushKinesiology, University of WaterlooVerified email at uwaterloo.ca
Maya Davidovich-PinhasAsst. Prof. Faculty of Biotechnology and Food Engineering, Technion, IsraelVerified email at tx.technion.ac.il
Braulio Macias-RodriguezUnilever, University of AmsterdamVerified email at unilever.com
George RudenkoVerified email at purissima.bio
Thamara LaredoAssociate Professor, Chemistry, Lakehead UniversityVerified email at lakeheadu.ca
Silvana MartiniProfessor, Utah State UniversityVerified email at usu.edu
Jorge F. Toro-VazquezUniversidad Autonoma de San Luis PotosiVerified email at uaslp.mx
Terri StortzUniveristy of GuelphVerified email at uoguelph.ca
Eric B. SirotaHydrocarbon PhysicistVerified email at ericsirota.com
Sarah GuthrieSenior Research Scientist, Centre for Ocular Research & EducationVerified email at uwaterloo.ca
Latifeh AhmadiBrescia University CollegeVerified email at uwo.ca

Alejandro G. Marangoni

University of Guelph

Verified email at uoguelph.ca - Homepage

Food Materials Science


Title Sort by citations Sort by year Sort by title	Cited by Cited by	Year
Enzyme kinetics: a modern approach AG Marangoni John Wiley & Sons, 2003	589	2003
Organogels: an alternative edible oil-structuring method ED Co, AG Marangoni Journal of the American Oil Chemists' Society 89 (5), 749-780, 2012	527	2012
Membrane effects in postharvest physiology AG Marangoni, T Palma, DW Stanley Postharvest Biology and Technology 7 (3), 193-217, 1996	386	1996
Relating structure of fat crystal networks to mechanical properties: a review SS Narine, AG Marangoni Food research international 32 (4), 227-248, 1999	358	1999
Chlorophyll degradation in processed foods and senescent plant tissues JW Heaton, AG Marangoni Trends in Food Science & Technology 7 (1), 8-15, 1996	337	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	296	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	286	2009
Fractal nature of fat crystal networks SS Narine, AG Marangoni Physical Review E 59 (2), 1908, 1999	254	1999
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	247	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	241	2014
Relationship between crystallization behavior and structure in cocoa butter AG Marangoni, SE McGauley Crystal Growth & Design 3 (1), 95-108, 2003	228	2003
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	228	1998
Engineering triacylglycerols: the role of interesterification AG Marangoni, D Rousseau Trends in Food Science & Technology 6 (10), 329-335, 1995	228	1995
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	215	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	208	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	200	2012
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	193	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	192	1993
Rheological properties of milkfat and butter AJ Wright, MG Scanlon, RW Hartel, AG Marangoni Journal of food science 66 (8), 1056-1071, 2001	190	2001
Edible oleogels: structure and health implications AG Marangoni, N Garti Elsevier, 2018	185	2018

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