Alejandro G. Marangoni
Alejandro G. Marangoni
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Food lipids: chemistry, nutrition, and biotechnology
CC Akoh
CRC press, 2017
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
Fractal nature of fat crystal networks
SS Narine, AG Marangoni
Physical Review E 59 (2), 1908, 1999
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
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
Relationship between crystallization behavior and structure in cocoa butter
AG Marangoni, SE McGauley
Crystal Growth & Design 3 (1), 95-108, 2003
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
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
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
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
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
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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