Marangoni, Alejandro G., 1965-....
Marangoni, Alejandro G.
Alejandro G Marangoni
VIAF ID: 27320322 (Personal)
Permalink: http://viaf.org/viaf/27320322
Preferred Forms
- 100 0 _ ‡a Alejandro G Marangoni
- 200 _ | ‡a Marangoni ‡b Alejandro G. ‡f 1965-....
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- 100 1 _ ‡a Marangoni, Alejandro G.
- 100 1 _ ‡a Marangoni, Alejandro G.
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- 100 1 _ ‡a Marangoni, Alejandro G. ‡d 1965-
- 100 1 _ ‡a Marangoni, Alejandro G. ‡d 1965-
- 100 1 _ ‡a Marangoni, Alejandro G., ‡d 1965-
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- 100 1 _ ‡a Marangoni, Alejandro G., ‡d 1965-....
4xx's: Alternate Name Forms (8)
5xx's: Related Names (1)
Works
Title | Sources |
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Challenges and Opportunities of Fats and Oils | |
Considerations for readdressing theoretical descriptions of particle-reinforced composite food gels | |
Crystal Memory near Discontinuous Triacylglycerol Phase Transitions: Models, Metastable Regimes, and Critical Points | |
Edible nanostructures : a bottom-up approach | |
Edible oleogels : structure and health implications | |
Effect of Toluene and Hexane Sorption on the Rheology and Interfacial Properties of Lecithin-Based Emulsion Gels | |
Effects of the physical-form and the degree-of-saturation of oil on postprandial plasma triglycerides, glycemia and appetite of healthy Chinese adults. | |
'Emulsion locks' for the containment of hydrocarbons during surfactant flushing | |
Encapsulation of phytosterols and phytosterol esters in liposomes made with soy phospholipids by high pressure homogenization | |
Engineering rheological properties of edible oleogels with ethylcellulose and lecithin | |
Enzyme kinetics : a modern approach / Alejandro G. Marangoni. - Hoboken, NJ, 2003. | |
Ethylcellulose oleogels for lipophilic bioactive delivery - effect of oleogelation on in vitro bioaccessibility and stability of beta-carotene. | |
Facile lipase-catalyzed synthesis of a chocolate fat mimetic | |
Fat crystal networks | |
Food-grade filler particles as an alternative method to modify the texture and stability of myofibrillar gels | |
Functionalizing zein through antisolvent precipitation from ethanol or aetic acid | |
Gelation on demand using switchable double emulsions: A potential strategy for the in situ immobilization of organic contaminants | |
Heterogeneous Nucleation of 1,3-Distearoyl-2-oleoylglycerol on Tristearin Surfaces | |
Influence of fat structure on the mechanical properties of commercial pate products. | |
Influence of thermal processing on the phase behavior of a novel acylglyceride-alkylglyceride lipid-based delivery system | |
Kinetic analysis of food systems | |
Lipid digestion of oil-in-water emulsions stabilized with low molecular weight surfactants | |
Matrix effects on the crystallization behaviour of butter and roll-in shortening in laminated bakery products. | |
Molecular motifs encoding self-assembly of peptide fibers into molecular gels | |
Natural emulsion gels and lecithin-based sorbents: A potential treatment method for organic spills on surface waters | |
New Insights into the β Polymorphism of 1,3-Palmitoyl-stearoyl-2-oleoyl Glycerol | |
Physical Form of Dietary Fat Alters Postprandial Substrate Utilization and Glycemic Response in Healthy Chinese Men. | |
Physical properties of lipids | |
Portulaca oleracea seeds as a novel source of alkylresorcinols and its phenolic profiles during germination | |
Processed cheese as a polymer matrix composite: A particle toolkit for the replacement of milk fat with canola oil in processed cheese | |
Sheared edible oils studied using dissipative particle dynamics and ultra small angle X-ray scattering: TAGwood orientation aggregation and disaggregation. | |
Soft materials : structure and dynamics | |
Structure-function analysis of edible fats | |
Using Canola Oil Organogels as Fat Replacement in Liver Pâté | |
Using the USAXS technique to reveal the fat globule and casein micelle structures of bovine dairy products | |
Water immobilization by glass microspheres affects biological activity. | |
Wax-based delivery systems: Preparation, characterization, and food applications | |
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