Alejandro G Marangoni (A G Marangoni, Alejandro Marnangoni)

ResearcherID ORCID

Publication Activity (10 Years)

Years Active: 2017-2024
Publications (10 Years): 19

Top Topics

Walled Carbon Nanotubes

Capillary Electrophoresis

Top Venues

Scientific reports

Langmuir : the ACS journal of surfaces and colloids

This page only lists publications with an associated author ORCID identifier.

Publications

Henry A Koekuyt, Alejandro G Marangoni
The solid state and nanostructure of starch: Effects on starch functionality. Critical reviews in food science and nutrition (2024)
Alejandro G Marangoni
A more ecological chocolate. Nature food (2024)
Alejandro G Marangoni
A more ecological chocolate. Nature food 5 (5) (2024)
Alejandro G Marangoni
A more ecological chocolate. Nature food 5 (5) (2024)
A Sultani, S M Ghazani, Alejandro G Marangoni, I J Joye, M G Corradini, Michael A Rogers
Mixed cyclo di-amino acids structured edible oils: a potential hardstock fat mimic. Soft matter (2023)
Jay Chen, Saeed M Ghazani, Jarvis A Stobbs, Alejandro G Marangoni
Tempering of cocoa butter and chocolate using minor lipidic components. Nature communications 12 (1) (2021)
Laura Earnden, Alejandro G Marangoni, Stefano Gregori, Athanasios Paschos, Erica Pensini
Zein-Bonded Graphene and Biosurfactants Enable the Electrokinetic Clean-Up of Hydrocarbons. Langmuir : the ACS journal of surfaces and colloids 37 (37) (2021)
Yasamin Soleimanian, Sayed Amir Hossein Goli, Atefe Shirvani, Ameneh Elmizadeh, Alejandro G Marangoni
Wax-based delivery systems: Preparation, characterization, and food applications. Comprehensive reviews in food science and food safety 19 (6) (2020)
Peter Safieh, Daniel J Walls, John M Frostad, Alejandro G Marangoni, Saeed Mirzaee Ghazani, Erica Pensini
Effect of Toluene and Hexane Sorption on the Rheology and Interfacial Properties of Lecithin-Based Emulsion Gels. Langmuir : the ACS journal of surfaces and colloids 36 (6) (2020)
Reed A Nicholson, Alejandro G Marangoni
Enzymatic glycerolysis converts vegetable oils into structural fats with the potential to replace palm oil in food products. Nature food 1 (11) (2020)
David A Pink, Marjorie Ladd-Parada, Alejandro G Marangoni, Gianfranco Mazzanti
Crystal Memory near Discontinuous Triacylglycerol Phase Transitions: Models, Metastable Regimes, and Critical Points. Molecules (Basel, Switzerland) 25 (23) (2020)
Shai Barbut, Alejandro G Marangoni, Uwe Thode, Brian E Tiensa
Using Canola Oil Organogels as Fat Replacement in Liver Pâté. Journal of food science 84 (9) (2019)
Yaqi Lan, Muwen Lv, Shenglan Guo, Pedram Nasr, Vladimir Ladizhansky, Raoul Vaz, Maria G Corradini, Tao Hou, Saeed M Ghazani, Alejandro G Marangoni, Michael A Rogers
Molecular motifs encoding self-assembly of peptide fibers into molecular gels. Soft matter 15 (45) (2019)
Alejandro G Marangoni
Challenges and Opportunities of Fats and Oils. Journal of agricultural and food chemistry 66 (13) (2018)
Alejandro G Marangoni, M Sameer Al-Abdul-Wahid, R Nicholson, A Roma, A J Gravelle, J De Souza, S Barbut, P A Spagnuolo
Water immobilization by glass microspheres affects biological activity. Scientific reports 8 (1) (2018)
Saeed M Ghazani, Alejandro G Marangoni
Facile lipase-catalyzed synthesis of a chocolate fat mimetic. Scientific reports 8 (1) (2018)
Antonio Pizzirusso, Fernanda Peyronel, Edmund D Co, Alejandro G Marangoni, Giuseppe Milano
Molecular Insights into the Eutectic Tripalmitin/Tristearin Binary System. Journal of the American Chemical Society 140 (39) (2018)
Andrew J Gravelle, Shai Barbut, Alejandro G Marangoni
Food-grade filler particles as an alternative method to modify the texture and stability of myofibrillar gels. Scientific reports 7 (1) (2017)
Sze-Yen Tan, Elaine Peh, Evelyn Lau, Alejandro G Marangoni, Christiani Jeyakumar Henry
Physical Form of Dietary Fat Alters Postprandial Substrate Utilization and Glycemic Response in Healthy Chinese Men. The Journal of nutrition 147 (6) (2017)