Alejandro G. Marangoni
Affiliations: | University of Guelph (Canada), Guelph, Ontario, Canada |
Area:
Food Science and Technology Agriculture, BiochemistryWebsite:
https://www.uoguelph.ca/foodscience/people/alejandro-marangoniGoogle:
"Alejandro Gregorio Marangoni"Bio:
http://www.science.ca/scientists/scientistprofile.php?pID=354
https://books.google.com/books?id=ZZgvAQAAIAAJ
Mean distance: (not calculated yet)
Parents
Sign in to add mentor| David Warwick Stanley | grad student | 1990 | University of Guelph | |
| (Studies on chilling injury of tomato fruit.) | ||||
Children
Sign in to add trainee| Suresh S. Narine | grad student | 2000 | University of Guelph (Canada) |
| Michael A Rogers | grad student | 2005-2008 | University of Guelph |
| Fatemeh Maleky | grad student | 2011 | University of Guelph (Canada) |
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Publications
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| Ghazani SM, Dobson S, Marangoni AG. (2022) Hardness, plasticity, and oil binding capacity of binary mixtures of natural waxes in oliveoil. Current Research in Food Science. 5: 998-1008 |
| Chen J, Ghazani SM, Stobbs JA, et al. (2021) Tempering of cocoa butter and chocolate using minor lipidic components. Nature Communications. 12: 5018 |
| Woern C, Marangoni AG, Weiss J, et al. (2021) Effects of partially replacing animal fat by ethylcellulose based organogels in ground cooked salami. Food Research International (Ottawa, Ont.). 147: 110431 |
| Nicholson RA, Marangoni AG. (2021) Lipase-catalyzed glycerolysis extended to the conversion of a variety of edible oils into structural fats. Current Research in Food Science. 4: 163-174 |
| Nicholson RA, Marangoni AG. (2020) Enzymatic glycerolysis converts vegetable oils into structural fats with the potential to replace palm oil in food products. Nature Food. 1: 684-692 |
| Mattice KD, Marangoni AG. (2020) Physical properties of zein networks treated with microbial transglutaminase. Food Chemistry. 338: 128010 |
| Marangoni AG, Idziak SHJ, Vega C, et al. (2020) Encapsulation-stucturing of edible oil attenuates acute elevation of blood lipids and insulin in humans. Soft Matter. 3: 183-187 |
| Ahmed N, Kermanshahi B, Ghazani SM, et al. (2020) Avocado-derived polyols for use as novel co-surfactants in low energy self-emulsifying microemulsions. Scientific Reports. 10: 5566 |
| Lamont K, Marangoni AG, Pensini E. (2020) 'Emulsion locks' for the containment of hydrocarbons during surfactant flushing. Journal of Environmental Sciences (China). 90: 98-109 |
| Peyronel F, Marangoni AG, Pink DA. (2020) Using the USAXS technique to reveal the fat globule and casein micelle structures of bovine dairy products. Food Research International (Ottawa, Ont.). 129: 108846 |