Physical structure and thermal behavior of ethylcellulose von Davidovich-Pinhas, M, Barbut, S, Marangoni, A. G

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Effects of Organogel Hardness and Formulation on Acceptance of Frankfurters von Barbut, S., Wood, J., Marangoni, A.G.

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Mixed cyclo di-amino acids structured edible oils: a potential hardstock fat mimic von Sultani, A, Ghazani, S. M, Marangoni, A. G, Joye, I. J, Corradini, M. G, Rogers, M. A

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Comparing the crystallization and rheological behavior of organogels developed by pure and commercial monoglycerides in vegetable oil von López-Martínez, A., Morales-Rueda, J.A., Dibildox-Alvarado, E., Charó-Alonso, M.A., Marangoni, A.G., Toro-Vazquez, J.F.

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The gelation of oil using ethyl cellulose von Davidovich-Pinhas, M., Barbut, S., Marangoni, A.G.

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Engineering rheological properties of edible oleogels with ethylcellulose and lecithin von Aguilar-Zárate, M., Macias-Rodriguez, B.A., Toro-Vazquez, J.F., Marangoni, A.G.

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Influence of solvent quality on the mechanical strength of ethylcellulose oleogels von Gravelle, A.J., Davidovich-Pinhas, M., Zetzl, A.K., Barbut, S., Marangoni, A.G.

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Development, Characterization, and Utilization of Food-Grade Polymer Oleogels von Davidovich-Pinhas, M, Barbut, Shai, Marangoni, A.G

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The role of surfactants on ethylcellulose oleogel structure and mechanical properties von Davidovich-Pinhas, M., Barbut, S., Marangoni, A.G.

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Sheared edible oils studied using dissipative particle dynamics and ultra small angle X-ray scattering: TAGwood orientation aggregation and disaggregation von Pink, D. A, Townsend, B, Peyronel, F, Co, E. D, Marangoni, A. G

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Rheological Properties of Milkfat and Butter von Wright, A.J., Scanlon, M.G., Hartel, R.W., Marangoni, A.G.

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Investigations of in vitro bioaccessibility from interesterified stearic and oleic acid-rich blends von Thilakarathna, S. H, Rogers, M, Lan, Y, Huynh, S, Marangoni, A. G, Robinson, L. E, Wright, A. J

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The Phase Space of Crystallization: Modeling Fat Crystallization Using Thermodynamic and Mass-Transfer Variables von Co, E. D, Marangoni, A. G

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Insights into the mechanism of the formation of the most stable crystal polymorph of milk fat in model protein matrices von Ramel, P.R., Marangoni, A.G.

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Methodology and development of a high-protein plant-based cheese alternative von Dobson, S., Marangoni, A.G.

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Structuration, elastic properties scaling, and mechanical reversibility of candelilla wax oleogels with and without emulsifiers von Pérez-Martínez, J.D., Sánchez-Becerril, M., Marangoni, A.G., Toro-Vazquez, J.F., Ornelas-Paz, J.J., Ibarra-Junquera, V.

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Lipid crystallinity of oil-in-water emulsions alters in vitro von Borduas, M., Spagnuolo, P.A., Marangoni, A.G., Corradini, M.G., Wright, A.J., Rogers, M.A.

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On the clustering of triacylglycerols in the molten state von Mazzanti, G., De Nicola, A., Pink, D., Pizzirusso, A., Fuhrmann, P., Green, N. L., Liu, R., Adams, C., Milano, G., Rousseau, D., Marangoni, A. G.

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Pre-Nucleation Structuring of TAG Melts Revealed by Fluorescence Polarization Spectroscopy and Molecular Mechanics Simulations von Dibildox-Alvarado, E, Laredo, T, Toro-Vazquez, J. F, Marangoni, A. G

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Effects of Canola Oil Dilution on Anhydrous Milk Fat Crystallization and Fractionation Behavior von Wright, A. J, Batte, H. D, Marangoni, A. G

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