Organogels: An Alternative Edible Oil-Structuring Method von Marangoni, Alejandro G

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Comparing methods to produce fibrous material from zein von Mattice, Kristin D., Marangoni, Alejandro G.

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Microbial lipids for foods von Ghazani, Saeed M., Marangoni, Alejandro G.

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Physical properties of zein networks treated with microbial transglutaminase von Mattice, Kristin D., Marangoni, Alejandro G.

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Spontaneous nanosized liposome formation from crude dried lecithin upon addition of glycerol von Marangoni, Alejandro G., Pensini, Erica

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Legume milk-based yogurt mimetics structured using glucono-δ-lactone von Hanley, Laura, Dobson, Stacie, Marangoni, Alejandro G.

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Gelation on demand using switchable double emulsions: A potential strategy for the in situ immobilization of organic contaminants von Lamont, Kristine, Pensini, Erica, Marangoni, Alejandro G.

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Tempering of cocoa butter and chocolate using minor lipidic components von Chen, Jay, Ghazani, Saeed M., Stobbs, Jarvis A., Marangoni, Alejandro G.

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Applications of fat mimetics for the replacement of saturated and hydrogenated fat in food products von Patel, Ashok R, Nicholson, Reed A, Marangoni, Alejandro G

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Effect of Sulfolane Demixing and Sorption on its Migration Through Model Fractured and Porous Media von Bartokova, Bibiana, Marangoni, Alejandro G., Pensini, Erica

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Development of lecithin and stearic acid based oleogels and oleogel emulsions for edible semisolid applications von Gaudino, Nicole, Ghazani, Saeed Mirzaee, Clark, Stephanie, Marangoni, Alejandro G., Acevedo, Nuria C.

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Minor Components in Canola Oil and Effects of Refining on These Constituents: A Review von Ghazani, Saeed Mirzaee, Marangoni, Alejandro G

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Advances in the application of food emulsifier α-gel phases: Saturated monoglycerides, polyglycerol fatty acid esters, and their derivatives von Wang, Fan C., Marangoni, Alejandro G.

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Structure and Physical Properties of Plant Wax Crystal Networks and Their Relationship to Oil Binding Capacity von Blake, Alexia I., Co, Edmund D., Marangoni, Alejandro G.

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Functionalizing zein through antisolvent precipitation from ethanol or aetic acid von Mattice, Kristin D., Marangoni, Alejandro G.

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Insight into the mechanism of myofibrillar protein gel stability: Influencing texture and microstructure using a model hydrophilic filler von Gravelle, Andrew J., Marangoni, Alejandro G., Barbut, Shai

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Molecular interactions of polymer oleogelation von Laredo, Thamara, Barbut, Shai, Marangoni, Alejandro G

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Quality and safety of frying oils used in restaurants von Sebastian, Anitta, Ghazani, Saeed M., Marangoni, Alejandro G.

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Advances in our understanding of the structure and functionality of edible fats and fat mimetics von Marangoni, Alejandro G, van Duynhoven, John P. M, Acevedo, Nuria C, Nicholson, Reed A, Patel, Ashok R

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Influencing the crystallization behavior of binary mixtures of stearyl alcohol and stearic acid (SOSA) using ethylcellulose von Gravelle, Andrew J., Davidovich-Pinhas, Maya, Barbut, Shai, Marangoni, Alejandro G.

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