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
Saeed Mirzaee Ghazani, PhDResearch associateVerified email at uoguelph.ca
Andrew J. GravelleDepartment of Food Science and Technology, University of California, DavisVerified email at ucdavis.edu
Suresh S NarineTrent UniversityVerified email at trentu.ca
Rickey YadaProfessor, Food Science, Univ. of GuelphVerified email at uoguelph.ca
Erica PensiniUniversity of GuelphVerified 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
Thamara LaredoAssociate Professor, Chemistry, Lakehead UniversityVerified email at lakeheadu.ca
Braulio Macias-RodriguezUniversity of Illinois Urbana-ChampaignVerified email at illinois.edu
Maya Davidovich-PinhasAssociate Prof. Faculty of Biotechnology and Food Engineering, Technion, IsraelVerified email at technion.ac.il
James W E RushKinesiology, University of WaterlooVerified email at uwaterloo.ca
George RudenkoVerified email at purissima.bio
Jorge F. Toro-VazquezUniversidad Autonoma de San Luis PotosiVerified email at uaslp.mx
Terri StortzUniveristy of GuelphVerified email at uoguelph.ca
Silvana MartiniProfessor, Utah State UniversityVerified email at usu.edu
Robert LenckiVerified 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

Alejandro G. Marangoni

University of Guelph

Verified email at uoguelph.ca - Homepage

Food Materials Science


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Organogels: an alternative edible oil-structuring method ED Co, AG Marangoni Journal of the American Oil Chemists' Society 89 (5), 749-780, 2012	703	2012
Enzyme kinetics: a modern approach AG Marangoni John Wiley & Sons, 2003	642	2003
Membrane effects in postharvest physiology AG Marangoni, T Palma, DW Stanley Postharvest Biology and Technology 7 (3), 193-217, 1996	423	1996
Relating structure of fat crystal networks to mechanical properties: a review SS Narine, AG Marangoni Food research international 32 (4), 227-248, 1999	403	1999
Chlorophyll degradation in processed foods and senescent plant tissues JW Heaton, AG Marangoni Trends in Food Science & Technology 7 (1), 8-15, 1996	384	1996
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	373	2014
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	366	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	365	2012
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	348	2002
Edible oleogels: structure and health implications AG Marangoni, N Garti Elsevier, 2018	282	2018
Perspectives from CO+ RE: How COVID-19 changed our food systems and food security paradigms S Bakalis, VP Valdramidis, D Argyropoulos, L Ahrne, J Chen, PJ Cullen, ... Current Research in Food Science 3, 166, 2020	275	2020
Fractal nature of fat crystal networks SS Narine, AG Marangoni Physical Review E 59 (2), 1908, 1999	269	1999
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	264	2012
Relationship between crystallization behavior and structure in cocoa butter AG Marangoni, SE McGauley Crystal Growth & Design 3 (1), 95-108, 2003	262	2003
Shear nanostructuring of monoglyceride organogels S Da Pieve, S Calligaris, E Co, MC Nicoli, AG Marangoni Food Biophysics 5, 211-217, 2010	248	2010
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	243	1989
Edible oleogels in food products to help maximize health benefits and improve nutritional profiles TA Stortz, AK Zetzl, S Barbut, A Cattaruzza, AG Marangoni Lipid Technology 24 (7), 151-154, 2012	240	2012
Engineering triacylglycerols: the role of interesterification AG Marangoni, D Rousseau Trends in Food Science & Technology 6 (10), 329-335, 1995	236	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	234	1998
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	232	2000

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