| Year |
Citation |
Score |
| 2022 |
Ghazani SM, Dobson S, Marangoni AG. Hardness, plasticity, and oil binding capacity of binary mixtures of natural waxes in oliveoil. Current Research in Food Science. 5: 998-1008. PMID 35755304 DOI: 10.1016/j.crfs.2022.06.002 |
0.399 |
|
| 2021 |
Chen J, Ghazani SM, Stobbs JA, Marangoni AG. Tempering of cocoa butter and chocolate using minor lipidic components. Nature Communications. 12: 5018. PMID 34465789 DOI: 10.1038/s41467-021-25206-1 |
0.323 |
|
| 2021 |
Woern C, Marangoni AG, Weiss J, Barbut S. Effects of partially replacing animal fat by ethylcellulose based organogels in ground cooked salami. Food Research International (Ottawa, Ont.). 147: 110431. PMID 34399448 DOI: 10.1016/j.foodres.2021.110431 |
0.316 |
|
| 2021 |
Nicholson RA, Marangoni AG. Lipase-catalyzed glycerolysis extended to the conversion of a variety of edible oils into structural fats. Current Research in Food Science. 4: 163-174. PMID 33855303 DOI: 10.1016/j.crfs.2021.03.005 |
0.339 |
|
| 2020 |
Nicholson RA, Marangoni AG. Enzymatic glycerolysis converts vegetable oils into structural fats with the potential to replace palm oil in food products. Nature Food. 1: 684-692. PMID 37128025 DOI: 10.1038/s43016-020-00160-1 |
0.311 |
|
| 2020 |
Mattice KD, Marangoni AG. Physical properties of zein networks treated with microbial transglutaminase. Food Chemistry. 338: 128010. PMID 32932084 DOI: 10.1016/J.Foodchem.2020.128010 |
0.315 |
|
| 2020 |
Marangoni AG, Idziak SHJ, Vega C, Batte H, Ollivon M, Jantzi PS, Rush JWE. Encapsulation-stucturing of edible oil attenuates acute elevation of blood lipids and insulin in humans. Soft Matter. 3: 183-187. PMID 32680262 DOI: 10.1039/B611985A |
0.425 |
|
| 2020 |
Ahmed N, Kermanshahi B, Ghazani SM, Tait K, Tcheng M, Roma A, Callender SP, Smith RW, Tam W, Wettig SD, Rogers MA, Marangoni AG, Spagnuolo PA. Avocado-derived polyols for use as novel co-surfactants in low energy self-emulsifying microemulsions. Scientific Reports. 10: 5566. PMID 32221368 DOI: 10.1038/S41598-020-62334-Y |
0.665 |
|
| 2020 |
Lamont K, Marangoni AG, Pensini E. 'Emulsion locks' for the containment of hydrocarbons during surfactant flushing. Journal of Environmental Sciences (China). 90: 98-109. PMID 32081345 DOI: 10.1016/J.Jes.2019.11.021 |
0.352 |
|
| 2020 |
Peyronel F, Marangoni AG, Pink DA. Using the USAXS technique to reveal the fat globule and casein micelle structures of bovine dairy products. Food Research International (Ottawa, Ont.). 129: 108846. PMID 32036933 DOI: 10.1016/J.Foodres.2019.108846 |
0.312 |
|
| 2020 |
Mattice KD, Marangoni AG. Comparing methods to produce fibrous material from zein. Food Research International (Ottawa, Ont.). 128: 108804. PMID 31955765 DOI: 10.1016/J.Foodres.2019.108804 |
0.335 |
|
| 2020 |
Safieh P, Walls DJ, Frostad J, Marangoni AG, Mirzaee Ghazani S, Pensini E. 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. PMID 31944124 DOI: 10.1021/Acs.Langmuir.9B03124 |
0.367 |
|
| 2020 |
Co ED, Marangoni AG. The Phase Space of Crystallization: Modeling Fat Crystallization Using Thermodynamic and Mass-Transfer Variables Crystal Growth & Design. 20: 1628-1637. DOI: 10.1021/Acs.Cgd.9B01363 |
0.453 |
|
| 2020 |
Gravelle AJ, Marangoni AG, Barbut S. Modulating water mobility in comminuted meat protein gels using model hydrophilic filler particles Lwt. 129: 109376. DOI: 10.1016/J.Lwt.2020.109376 |
0.302 |
|
| 2020 |
Estepa KMO, Lamont K, Malicevic S, Paschos A, Colaruotolo L, Corradini M, Marangoni AG, Lim L, Pensini E. Chitosan-Based biogels: A potential approach to trap and bioremediate naphthalene Colloids and Surfaces a: Physicochemical and Engineering Aspects. 605: 125374. DOI: 10.1016/J.Colsurfa.2020.125374 |
0.301 |
|
| 2020 |
Marshall T, Gravelle AJ, Marangoni AG, Elsayed A, Pensini E. Zein for hydrocarbon remediation: Emulsifier, trapping agent, or both? Colloids and Surfaces a: Physicochemical and Engineering Aspects. 589: 124456. DOI: 10.1016/J.Colsurfa.2020.124456 |
0.32 |
|
| 2020 |
Patel AR, Nicholson RA, Marangoni AG. Applications of fat mimetics for the replacement of saturated and hydrogenated fat in food products Current Opinion in Food Science. 33: 61-68. DOI: 10.1016/J.Cofs.2019.12.008 |
0.393 |
|
| 2019 |
Mattice KD, Marangoni AG. Functionalizing zein through antisolvent precipitation from ethanol or aetic acid. Food Chemistry. 313: 126127. PMID 31923868 DOI: 10.1016/J.Foodchem.2019.126127 |
0.307 |
|
| 2019 |
Marangoni AG, van Duynhoven JPM, Acevedo NC, Nicholson RA, Patel AR. Advances in our understanding of the structure and functionality of edible fats and fat mimetics. Soft Matter. PMID 31840722 DOI: 10.1039/C9Sm01704F |
0.416 |
|
| 2019 |
Lamont K, Pensini E, Marangoni AG. Gelation on demand using switchable double emulsions: A potential strategy for the in situ immobilization of organic contaminants. Journal of Colloid and Interface Science. PMID 31785939 DOI: 10.1016/J.Jcis.2019.11.090 |
0.334 |
|
| 2019 |
Ng N, Chen PX, Ghazani SM, Wright AJ, Marangoni A, Goff HD, Joye IJ, Rogers MA. Lipid digestion of oil-in-water emulsions stabilized with low molecular weight surfactants. Food & Function. PMID 31701112 DOI: 10.1039/C9Fo02210D |
0.685 |
|
| 2019 |
Co ED, Marangoni AG. Colloidal networks of fat crystals. Advances in Colloid and Interface Science. 273: 102035. PMID 31605979 DOI: 10.1016/J.Cis.2019.102035 |
0.395 |
|
| 2019 |
Gravelle AJ, Nicholson RA, Barbut S, Marangoni AG. Dataset on the elastic modulus of heat-set whey protein isolate/xanthan gum mixed biopolymer hydrogels filled with glass microspheres: A model particle-filled composite food system. Data in Brief. 25: 104066. PMID 31431908 DOI: 10.1016/J.Dib.2019.104066 |
0.303 |
|
| 2019 |
Barbut S, Marangoni AG, Thode U, Tiensa BE. Using Canola Oil Organogels as Fat Replacement in Liver Pâté. Journal of Food Science. PMID 31429478 DOI: 10.1111/1750-3841.14753 |
0.413 |
|
| 2019 |
Pérez-Martínez JD, Sánchez-Becerril M, Marangoni AG, Toro-Vazquez JF, Ornelas-Paz JJ, Ibarra-Junquera V. Structuration, elastic properties scaling, and mechanical reversibility of candelilla wax oleogels with and without emulsifiers. Food Research International. 122: 471-478. PMID 31229102 DOI: 10.1016/J.Foodres.2019.05.020 |
0.428 |
|
| 2019 |
Gravelle AJ, Nicholson RA, Barbut S, Marangoni AG. Considerations for readdressing theoretical descriptions of particle-reinforced composite food gels. Food Research International (Ottawa, Ont.). 122: 209-221. PMID 31229074 DOI: 10.1016/J.Foodres.2019.03.070 |
0.325 |
|
| 2019 |
Gaudino N, Ghazani SM, Clark S, Marangoni AG, Acevedo NC. Development of lecithin and stearic acid based oleogels and oleogel emulsions for edible semisolid applications. Food Research International (Ottawa, Ont.). 116: 79-89. PMID 30717009 DOI: 10.1016/J.Foodres.2018.12.021 |
0.391 |
|
| 2019 |
Ghazani SM, Marangoni AG. The Stability and Nature of the Form IV Polymorph of Cocoa Butter Is Dictated by 1-Palmitoyl-2-Oleoyl-3-Stearoyl-Glycerol Crystal Growth & Design. 19: 1488-1493. DOI: 10.1021/Acs.Cgd.8B01268 |
0.312 |
|
| 2019 |
Safieh P, Pensini E, Marangoni A, Lamont K, Ghazani SM, Callaghan-Patrachar N, Strüder-Kypke M, Peyronel F, Chen J, Rodriguez BM. Natural emulsion gels and lecithin-based sorbents: A potential treatment method for organic spills on surface waters Colloids and Surfaces a: Physicochemical and Engineering Aspects. 574: 245-259. DOI: 10.1016/J.Colsurfa.2019.04.090 |
0.377 |
|
| 2019 |
Marangoni AG. Editorial overview: Cannabis oil extraction, purification, utilization — innovations in food science Vol. 28 Current Opinion in Food Science. 28: iii-iv. DOI: 10.1016/J.Cofs.2019.11.010 |
0.335 |
|
| 2018 |
Barbut S, Marangoni A. Organogels use in meat processing - Effects of fat/oil type and heating rate. Meat Science. 149: 9-13. PMID 30448475 DOI: 10.1016/J.Meatsci.2018.11.003 |
0.411 |
|
| 2018 |
Aguilar-Zárate M, Macias-Rodriguez BA, Toro-Vazquez JF, Marangoni AG. Engineering rheological properties of edible oleogels with ethylcellulose and lecithin. Carbohydrate Polymers. 205: 98-105. PMID 30446154 DOI: 10.1016/J.Carbpol.2018.10.032 |
0.354 |
|
| 2018 |
Ghazani SM, Marangoni AG. Facile lipase-catalyzed synthesis of a chocolate fat mimetic. Scientific Reports. 8: 15271. PMID 30323241 DOI: 10.1038/S41598-018-33600-X |
0.387 |
|
| 2018 |
Pizzirusso A, Peyronel F, Co ED, Marangoni AG, Milano G. Molecular Insights into the Eutectic Tripalmitin/Tristearin Binary System. Journal of the American Chemical Society. PMID 30178998 DOI: 10.1021/Jacs.8B04729 |
0.33 |
|
| 2018 |
Arranz-Martínez P, Corzo-Martínez M, Vázquez L, Torres CF, Marangoni AG. Influence of thermal processing on the phase behavior of a novel acylglyceride-alkylglyceride lipid-based delivery system. Food & Function. PMID 29987279 DOI: 10.1039/C8Fo00784E |
0.376 |
|
| 2018 |
Zaliha O, Elina H, Sivaruby K, Norizzah AR, Marangoni AG. Dynamics of Polymorphic Transformations in Palm Oil, Palm Stearin and Palm Kernel Oil Characterized by Coupled Powder XRD-DSC. Journal of Oleo Science. PMID 29760328 DOI: 10.5650/Jos.Ess17168 |
0.366 |
|
| 2018 |
Ramel PR, Marangoni AG. Processed cheese as a polymer matrix composite: A particle toolkit for the replacement of milk fat with canola oil in processed cheese. Food Research International (Ottawa, Ont.). 107: 110-118. PMID 29580468 DOI: 10.1016/J.Foodres.2018.02.019 |
0.41 |
|
| 2018 |
Marangoni AG. Challenges and Opportunities of Fats and Oils. Journal of Agricultural and Food Chemistry. PMID 29564891 DOI: 10.1021/Acs.Jafc.8B00659 |
0.383 |
|
| 2018 |
Gravelle AJ, Marangoni AG. Ethylcellulose Oleogels: Structure, Functionality, and Food Applications. Advances in Food and Nutrition Research. 84: 1-56. PMID 29555066 DOI: 10.1016/Bs.Afnr.2018.01.002 |
0.351 |
|
| 2018 |
Mattice KD, Marangoni AG. Gelatinized wheat starch influences crystallization behaviour and structure of roll-in shortenings in laminated bakery products. Food Chemistry. 243: 396-402. PMID 29146355 DOI: 10.1016/J.Foodchem.2017.10.002 |
0.431 |
|
| 2018 |
Ghazani SM, Marangoni AG. The Ternary Solid State Phase Behavior of Triclinic POP, POS, and SOS and Its Relationship to CB and CBE Properties Crystal Growth & Design. 19: 704-713. DOI: 10.1021/Acs.Cgd.8B01273 |
0.393 |
|
| 2018 |
Ghazani SM, Marangoni AG. The Triclinic Polymorphism of Cocoa Butter Is Dictated by Its Major Molecular Species, 1-Palmitoyl, 2-Oleoyl, 3-Stearoyl Glycerol (POS) Crystal Growth & Design. 19: 90-97. DOI: 10.1021/Acs.Cgd.8B00973 |
0.312 |
|
| 2018 |
Wang FC, Miyazaki Y, Marangoni AG. Nanostructured Oil in Cosmetic Paraffin Waxes Crystal Growth & Design. 18: 2677-2680. DOI: 10.1021/Acs.Cgd.8B00042 |
0.451 |
|
| 2018 |
Teixeira GL, Ghazani SM, Corazza ML, Marangoni AG, Ribani RH. Assessment of subcritical propane, supercritical CO2 and Soxhlet extraction of oil from sapucaia (Lecythis pisonis) nuts The Journal of Supercritical Fluids. 133: 122-132. DOI: 10.1016/J.Supflu.2017.10.003 |
0.326 |
|
| 2018 |
Ramel PR, Marangoni AG. Engineering the rheological and thermomechanical properties of model imitation cheese using particle fillers Journal of Food Engineering. 235: 9-15. DOI: 10.1016/J.Jfoodeng.2018.03.023 |
0.372 |
|
| 2018 |
Sánchez-Becerril M, Marangoni A, Perea-Flores M, Cayetano-Castro N, Martínez-Gutiérrez H, Andraca-Adame J, Pérez-Martínez J. Characterization of the micro and nanostructure of the candelilla wax organogels crystal networks Food Structure. 16: 1-7. DOI: 10.1016/J.Foostr.2018.02.001 |
0.446 |
|
| 2018 |
Giacintucci V, Di Mattia C, Sacchetti G, Flamminii F, Gravelle A, Baylis B, Dutcher J, Marangoni A, Pittia P. Ethylcellulose oleogels with extra virgin olive oil: the role of oil minor components on microstructure and mechanical strength Food Hydrocolloids. 84: 508-514. DOI: 10.1016/J.Foodhyd.2018.05.030 |
0.423 |
|
| 2018 |
Reiner J, Peyronel F, Weiss J, Marangoni AG. Monitoring the Polymorphic Transformation of a Palm Kernel-Based Emulsion Using Ultrasound Food and Bioprocess Technology. 11: 797-808. DOI: 10.1007/S11947-018-2056-Y |
0.343 |
|
| 2018 |
Macias-Rodriguez BA, Ewoldt RH, Marangoni AG. Correction to: Nonlinear viscoelasticity of fat crystal networks Rheologica Acta. 57: 361-361. DOI: 10.1007/S00397-018-1082-Z |
0.367 |
|
| 2018 |
Macias-Rodriguez BA, Ewoldt RH, Marangoni AG. Nonlinear viscoelasticity of fat crystal networks Rheologica Acta. 57: 251-266. DOI: 10.1007/S00397-018-1072-1 |
0.394 |
|
| 2017 |
Tan SY, Peh E, Siow PC, Marangoni AG, Henry CJ. Effects of the physical-form and the degree-of-saturation of oil on postprandial plasma triglycerides, glycemia and appetite of healthy Chinese adults. Food & Function. PMID 29090299 DOI: 10.1039/C7Fo01194F |
0.371 |
|
| 2017 |
Wang FC, Acevedo N, Marangoni AG. Encapsulation of phytosterols and phytosterol esters in liposomes made with soy phospholipids by high pressure homogenization. Food & Function. PMID 28972217 DOI: 10.1039/C7Fo00905D |
0.321 |
|
| 2017 |
Pink DA, Townsend B, Peyronel F, Co ED, Marangoni AG. Sheared edible oils studied using dissipative particle dynamics and ultra small angle X-ray scattering: TAGwood orientation aggregation and disaggregation. Food & Function. PMID 28891575 DOI: 10.1039/C7Fo00514H |
0.344 |
|
| 2017 |
Tiensa BE, Barbut S, Marangoni AG. Influence of fat structure on the mechanical properties of commercial pate products. Food Research International (Ottawa, Ont.). 100: 558-565. PMID 28873721 DOI: 10.1016/J.Foodres.2017.07.051 |
0.43 |
|
| 2017 |
Ramel PR, Marangoni AG. Insights into the mechanism of the formation of the most stable crystal polymorph of milk fat in model protein matrices. Journal of Dairy Science. 100: 6930-6937. PMID 28668535 DOI: 10.3168/Jds.2017-12758 |
0.371 |
|
| 2017 |
Mattice KD, Marangoni AG. Matrix effects on the crystallization behaviour of butter and roll-in shortening in laminated bakery products. Food Research International (Ottawa, Ont.). 96: 54-63. PMID 28528108 DOI: 10.1016/J.Foodres.2017.03.011 |
0.365 |
|
| 2017 |
Tan SY, Peh E, Lau E, Marangoni AG, Henry CJ. Physical Form of Dietary Fat Alters Postprandial Substrate Utilization and Glycemic Response in Healthy Chinese Men. The Journal of Nutrition. PMID 28490674 DOI: 10.3945/Jn.116.246728 |
0.365 |
|
| 2017 |
Guedes AMM, Antoniassi R, Galdeano MC, Grimaldi R, Carvalho MG, Wilhelm AE, Marangoni AG. Length-scale Specific Crystalline Structural Changes Induced by Molecular Randomization of Pequi Oil. Journal of Oleo Science. 66: 469-478. PMID 28413191 DOI: 10.5650/Jos.Ess16192 |
0.473 |
|
| 2017 |
O Sullivan CM, Davidovich-Pinhas M, Wright AJ, Barbut S, Marangoni AG. Ethylcellulose oleogels for lipophilic bioactive delivery - effect of oleogelation on in vitro bioaccessibility and stability of beta-carotene. Food & Function. PMID 28345698 DOI: 10.1039/C6Fo01805J |
0.388 |
|
| 2017 |
Gravelle AJ, Davidovich-Pinhas M, Barbut S, Marangoni AG. Influencing the crystallization behavior of binary mixtures of stearyl alcohol and stearic acid (SOSA) using ethylcellulose. Food Research International (Ottawa, Ont.). 91: 1-10. PMID 28290312 DOI: 10.1016/J.Foodres.2016.11.024 |
0.425 |
|
| 2017 |
Yoshikawa HY, Pink DA, Acevedo NC, Peyronel F, Marangoni AG, Tanaka M. Mechanical Response of Single Triacylglycerol Spherulites by Using Microcolloidal Probes Chemistry Letters. 46: 599-601. DOI: 10.1246/Cl.170014 |
0.34 |
|
| 2017 |
Townsend B, Peyronel F, Callaghan-Patrachar N, Quinn B, Marangoni AG, Pink DA. Shear-induced aggregation or disaggregation in edible oils: Models, computer simulation, and USAXS measurements Journal of Applied Physics. 122: 224304. DOI: 10.1063/1.5004023 |
0.327 |
|
| 2017 |
Acevedo NC, MacMillan B, Newling B, Marangoni AG. Shear effects on the diffusive movement of oil in triacylglycerol networks Rsc Advances. 7: 1634-1642. DOI: 10.1039/C6Ra24829B |
0.422 |
|
| 2017 |
Ramel PR, Campos R, Marangoni AG. Effects of Shear and Cooling Rate on the Crystallization Behavior and Structure of Cocoa Butter: Shear Applied During the Early Stages of Nucleation Crystal Growth & Design. 18: 1002-1011. DOI: 10.1021/Acs.Cgd.7B01472 |
0.413 |
|
| 2017 |
Ramel PR, Marangoni AG. Effect of oil viscosity on oil migration in a two-phase model system (cream-filled chocolate) Lwt. 84: 740-745. DOI: 10.1016/J.Lwt.2017.06.041 |
0.385 |
|
| 2017 |
Macias-Rodriguez BA, Peyronel F, Marangoni AG. The role of nonlinear viscoelasticity on the functionality of laminating shortenings Journal of Food Engineering. 212: 87-96. DOI: 10.1016/J.Jfoodeng.2017.05.018 |
0.362 |
|
| 2017 |
Ramel PR, Marangoni AG. Characterization of the polymorphism of milk fat within processed cheese products Food Structure. 12: 15-25. DOI: 10.1016/J.Foostr.2017.03.001 |
0.385 |
|
| 2017 |
Hernández-Santos B, Sánchez-Ortega E, Herman-Lara E, Rodríguez-Miranda J, Gómez-Aldapa CA, Peryronel F, Marangoni AG, Martínez-Sánchez CE. Physicochemical and thermal characterization of seed oil from Mexican mamey sapote (Pouteria sapota) Journal of the American Oil Chemists' Society. 94: 1269-1277. DOI: 10.1007/S11746-017-3038-3 |
0.44 |
|
| 2017 |
Kim GY, Marangoni AG. Crystallization Behavior of High Behenic Acid Stabilizers in Liquid Oil Journal of the American Oil Chemists' Society. 94: 1165-1173. DOI: 10.1007/S11746-017-3021-Z |
0.468 |
|
| 2017 |
Moorthy AS, List GR, Adlof RO, Steidley KR, Marangoni AG. Using Mettler Dropping Point Data from Dilute Soybean Oil-Triglyceride Mixtures to Estimate Thermodynamic Properties for Corresponding Pure Triglyceride Journal of the American Oil Chemists' Society. 94: 519-526. DOI: 10.1007/S11746-017-2963-5 |
0.334 |
|
| 2017 |
Kim GY, Marangoni AG. Engineering the nucleation of edible fats using a high behenic acid stabilizer European Journal of Lipid Science and Technology. 119: 1700154. DOI: 10.1002/Ejlt.201700154 |
0.451 |
|
| 2017 |
Kim GY, Marangoni AG. Commentary on: Thermal and kinetic behaviors and microscopic characteristics of 2 diacylglycerol-enriched palm-based oils blends by Yayuan Xu and Cao Dong European Journal of Lipid Science and Technology. 119: 1700078. DOI: 10.1002/Ejlt.201700078 |
0.421 |
|
| 2017 |
Gravelle AJ, Blach C, Weiss J, Barbut S, Marangoni AG. Structure and properties of an ethylcellulose and stearyl alcohol/stearic acid (EC/SO:SA) hybrid oleogelator system European Journal of Lipid Science and Technology. 119: 1700069. DOI: 10.1002/Ejlt.201700069 |
0.412 |
|
| 2016 |
Peyronel F, Campos R, Marangoni AG. Prevention of oil migration in palm mid fraction and palm olein using a stabilizer rich in behenic acid. Food Research International (Ottawa, Ont.). 88: 52-60. PMID 28847403 DOI: 10.1016/J.Foodres.2016.04.001 |
0.465 |
|
| 2016 |
Rogers MA, Marangoni AG. Kinetics of 12-Hydroxyoctadecanoic Acid SAFiN Crystallization Rationalized using Hansen Solubility Parameters. Langmuir : the Acs Journal of Surfaces and Colloids. PMID 27809551 DOI: 10.1021/Acs.Langmuir.6B03476 |
0.709 |
|
| 2016 |
Ramel PR, Co ED, Acevedo NC, Marangoni AG. Structure and functionality of nanostructured triacylglycerol crystal networks. Progress in Lipid Research. PMID 27702594 DOI: 10.1016/J.Plipres.2016.09.004 |
0.454 |
|
| 2016 |
Barbut S, Wood J, Marangoni A. Potential use of organogels to replace animal fat in comminuted meat products. Meat Science. 122: 155-162. PMID 27552678 DOI: 10.1016/J.Meatsci.2016.08.003 |
0.421 |
|
| 2016 |
Barbut S, Wood J, Marangoni AG. Effects of Organogel Hardness and Formulation on Acceptance of Frankfurters. Journal of Food Science. PMID 27514694 DOI: 10.1111/1750-3841.13409 |
0.391 |
|
| 2016 |
Barbut S, Wood J, Marangoni A. Quality effects of using organogels in breakfast sausage. Meat Science. 122: 84-89. PMID 27501232 DOI: 10.1016/J.Meatsci.2016.07.022 |
0.368 |
|
| 2016 |
Mensink RP, Sanders TA, Baer DJ, Hayes KC, Howles PN, Marangoni A. The Increasing Use of Interesterified Lipids in the Food Supply and Their Effects on Health Parameters. Advances in Nutrition (Bethesda, Md.). 7: 719-29. PMID 27422506 DOI: 10.3945/An.115.009662 |
0.347 |
|
| 2016 |
Thilakarathna SH, Rogers M, Lan Y, Huynh S, Marangoni AG, Robinson LE, Wright AJ. Investigations of in vitro bioaccessibility from interesterified stearic and oleic acid-rich blends. Food & Function. PMID 26961726 DOI: 10.1039/C5Fo01272D |
0.559 |
|
| 2016 |
Ramel PR, Peyronel F, Marangoni AG. Characterization of the nanoscale structure of milk fat. Food Chemistry. 203: 224-30. PMID 26948609 DOI: 10.1016/J.Foodchem.2016.02.064 |
0.427 |
|
| 2016 |
Davidovich-Pinhas M, Barbut S, Marangoni AG. Development, Characterization, and Utilization of Food-Grade Polymer Oleogels Annual Review of Food Science and Technology - (New in 2010). 7: 65-91. PMID 26735799 DOI: 10.1146/Annurev-Food-041715-033225 |
0.404 |
|
| 2016 |
Blach C, Gravelle AJ, Peyronel F, Weiss J, Barbut S, Marangoni AG. Revisiting the crystallization behavior of stearyl alcohol : stearic acid (SO : SA) mixtures in edible oil Rsc Advances. 6: 81151-81163. DOI: 10.1039/C6Ra15142F |
0.338 |
|
| 2016 |
Ramel PR, Marangoni AG. Engineering the microstructure of milk fat by blending binary and ternary mixtures of its fractions Rsc Advances. 6: 41189-41194. DOI: 10.1039/C6Ra07114G |
0.413 |
|
| 2016 |
Valoppi F, Calligaris S, Marangoni AG. Phase Transition and Polymorphic Behavior of Binary Systems Containing Fatty Alcohols and Peanut Oil Crystal Growth & Design. 16: 4209-4215. DOI: 10.1021/Acs.Cgd.6B00145 |
0.38 |
|
| 2016 |
O'Sullivan CM, Barbut S, Marangoni AG. Edible oleogels for the oral delivery of lipid soluble molecules: Composition and structural design considerations Trends in Food Science & Technology. 57: 59-73. DOI: 10.1016/J.Tifs.2016.08.018 |
0.378 |
|
| 2016 |
Wang FC, Marangoni AG. Microstructural basis for water release from glycerol monostearate structured emulsions upon transformation from the α-gel to the coagel phase Food Structure. 7: 1-5. DOI: 10.1016/J.Foostr.2015.11.001 |
0.31 |
|
| 2016 |
Wang FC, Challacombe C, Marangoni AG. Effect of the addition of palm stearin and storage temperatures on the thermal properties of glycerol monostearate-structured emulsions Food Research International. 79: 29-32. DOI: 10.1016/J.Foodres.2015.11.026 |
0.365 |
|
| 2016 |
Tanti R, Barbut S, Marangoni AG. Oil stabilization of natural peanut butter using food grade polymers Food Hydrocolloids. 61: 399-408. DOI: 10.1016/J.Foodhyd.2016.05.034 |
0.373 |
|
| 2016 |
Tanti R, Barbut S, Marangoni AG. Hydroxypropyl methylcellulose and methylcellulose structured oil as a replacement for shortening in sandwich cookie creams Food Hydrocolloids. 61: 329-337. DOI: 10.1016/J.Foodhyd.2016.05.032 |
0.407 |
|
| 2016 |
Gravelle AJ, Marangoni AG, Barbut S. Insight into the mechanism of myofibrillar protein gel stability: Influencing texture and microstructure using a model hydrophilic filler Food Hydrocolloids. 60: 415-424. DOI: 10.1016/J.Foodhyd.2016.04.014 |
0.311 |
|
| 2016 |
Wang FC, Gravelle AJ, Blake AI, Marangoni AG. Novel trans fat replacement strategies Current Opinion in Food Science. 7: 27-34. DOI: 10.1016/J.Cofs.2015.08.006 |
0.395 |
|
| 2016 |
Winkelmeyer CB, Peyronel F, Weiss J, Marangoni AG. Monitoring Tempered Dark Chocolate Using Ultrasonic Spectrometry Food and Bioprocess Technology. 9: 1692-1705. DOI: 10.1007/S11947-016-1755-5 |
0.318 |
|
| 2016 |
Macias-Rodriguez B, Marangoni AG. Physicochemical and Rheological Characterization of Roll-in Shortenings Journal of the American Oil Chemists' Society. 93: 575-585. DOI: 10.1007/S11746-016-2792-Y |
0.383 |
|
| 2016 |
Macias-Rodriguez B, Marangoni AG. Rheological characterization of triglyceride shortenings Rheologica Acta. 55: 767-779. DOI: 10.1007/S00397-016-0951-6 |
0.312 |
|
| 2016 |
Valoppi F, Calligaris S, Marangoni AG. Structure and physical properties of oleogels containing peanut oil and saturated fatty alcohols European Journal of Lipid Science and Technology. 119: 1600252. DOI: 10.1002/Ejlt.201600252 |
0.394 |
|
| 2015 |
Blake AI, Marangoni AG. Factors affecting the rheological properties of a structured cellular solid used as a fat mimetic. Food Research International (Ottawa, Ont.). 74: 284-293. PMID 28411994 DOI: 10.1016/J.Foodres.2015.04.045 |
0.4 |
|
| 2015 |
Gravelle AJ, Davidovich-Pinhas M, Zetzl AK, Barbut S, Marangoni AG. Influence of solvent quality on the mechanical strength of ethylcellulose oleogels. Carbohydrate Polymers. 135: 169-79. PMID 26453865 DOI: 10.1016/J.Carbpol.2015.08.050 |
0.42 |
|
| 2015 |
Davidovich-Pinhas M, Barbut S, Marangoni AG. The role of surfactants on ethylcellulose oleogel structure and mechanical properties. Carbohydrate Polymers. 127: 355-62. PMID 25965494 DOI: 10.1016/J.Carbpol.2015.03.085 |
0.388 |
|
| 2015 |
Davidovich-Pinhas M, Barbut S, Marangoni AG. The gelation of oil using ethyl cellulose Carbohydrate Polymers. 117: 869-878. PMID 25498711 DOI: 10.1016/J.Carbpol.2014.10.035 |
0.356 |
|
| 2015 |
Acevedo NC, Marangoni AG. Nanostructured fat crystal systems. Annual Review of Food Science and Technology. 6: 71-96. PMID 25422879 DOI: 10.1146/Annurev-Food-030713-092400 |
0.445 |
|
| 2015 |
Pink DA, Peyronel F, Quinn B, Singh P, Marangoni AG. Condensation versus diffusion. A spatial-scale-independent theory of aggregate structures in edible oils: applications to model systems and commercial shortenings studied via rheology and USAXS Journal of Physics D: Applied Physics. 48: 384003. DOI: 10.1088/0022-3727/48/38/384003 |
0.394 |
|
| 2015 |
Peyronel F, Quinn B, Marangoni AG, Pink DA. Edible fat structures at high solid fat concentrations: Evidence for the existence of oil-filled nanospaces Applied Physics Letters. 106: 023109. DOI: 10.1063/1.4905876 |
0.423 |
|
| 2015 |
Wang FC, Marangoni AG. Internal and external factors affecting the stability of glycerol monostearate structured emulsions Rsc Advances. 5: 93108-93116. DOI: 10.1039/C5Ra18748F |
0.301 |
|
| 2015 |
Ghazani SM, Pink DA, Koutchekinia M, Carney JR, Bond R, Rakitsky W, Marangoni AG. Engineering the viscosity and melting behaviour of triacylglycerol biolubricants via interesterification Rsc Advances. 5: 37180-37187. DOI: 10.1039/C5Ra02734A |
0.382 |
|
| 2015 |
Wang FC, Peyronel F, Marangoni AG. Phase Diagram of Glycerol Monostearate and Sodium Stearoyl Lactylate Crystal Growth & Design. 16: 297-306. DOI: 10.1021/Acs.Cgd.5B01241 |
0.3 |
|
| 2015 |
Omar Z, Rashid NA, Fauzi SHM, Shahrim Z, Marangoni AG. Fractal dimension in palm oil crystal networks during storage by image analysis and rheological measurements Lwt - Food Science and Technology. 64: 483-489. DOI: 10.1016/J.Lwt.2015.04.059 |
0.446 |
|
| 2015 |
Blake AI, Marangoni AG. Plant wax crystals display platelet-like morphology Food Structure. 3: 30-34. DOI: 10.1016/J.Foostr.2015.01.001 |
0.382 |
|
| 2015 |
Lopez-Martínez A, Charó-Alonso M, Marangoni A, Toro-Vazquez J. Monoglyceride organogels developed in vegetable oil with and without ethylcellulose Food Research International. 72: 37-46. DOI: 10.1016/J.Foodres.2015.03.019 |
0.385 |
|
| 2015 |
Davidovich-Pinhas M, Gravelle AJ, Barbut S, Marangoni AG. Temperature effects on the gelation of ethylcellulose oleogels Food Hydrocolloids. 46: 76-83. DOI: 10.1016/J.Foodhyd.2014.12.030 |
0.306 |
|
| 2015 |
Sibbald AN, Carney JR, Marangoni AG. Enhanced Structuring of Fat with Reduced Saturates Using Mixed Molecular Compounds Jaocs, Journal of the American Oil Chemists' Society. DOI: 10.1007/S11746-015-2718-0 |
0.416 |
|
| 2015 |
Blake AI, Marangoni AG. The Use of Cooling Rate to Engineer the Microstructure and Oil Binding Capacity of Wax Crystal Networks Food Biophysics. 10: 456-465. DOI: 10.1007/S11483-015-9409-0 |
0.458 |
|
| 2015 |
Blake AI, Marangoni AG. The Effect of Shear on the Microstructure and Oil Binding Capacity of Wax Crystal Networks Food Biophysics. 10: 403-415. DOI: 10.1007/S11483-015-9398-Z |
0.48 |
|
| 2014 |
López-Martínez A, Morales-Rueda JA, Dibildox-Alvarado E, Charó-Alonso MA, Marangoni AG, Toro-Vazquez JF. Comparing the crystallization and rheological behavior of organogels developed by pure and commercial monoglycerides in vegetable oil. Food Research International (Ottawa, Ont.). 64: 946-957. PMID 30011738 DOI: 10.1016/J.Foodres.2014.08.029 |
0.438 |
|
| 2014 |
Sebastian A, Ghazani SM, Marangoni AG. Quality and safety of frying oils used in restaurants. Food Research International (Ottawa, Ont.). 64: 420-423. PMID 30011669 DOI: 10.1016/J.Foodres.2014.07.033 |
0.371 |
|
| 2014 |
Quinn B, Peyronel F, Gordon T, Marangoni A, Hanna CB, Pink DA. Aggregation in complex triacylglycerol oils: Coarse-grained models, nanophase separation, and predicted x-ray intensities Journal of Physics Condensed Matter. 26. PMID 25347720 DOI: 10.1088/0953-8984/26/46/464108 |
0.368 |
|
| 2014 |
Peyronel F, Quinn B, Marangoni AG, Pink DA. Ultra small angle x-ray scattering in complex mixtures of triacylglycerols. Journal of Physics. Condensed Matter : An Institute of Physics Journal. 26: 464110. PMID 25347118 DOI: 10.1088/0953-8984/26/46/464110 |
0.338 |
|
| 2014 |
Razul MS, MacDougall CJ, Hanna CB, Marangoni AG, Peyronel F, Papp-Szabo E, Pink DA. Oil binding capacities of triacylglycerol crystalline nanoplatelets: nanoscale models of tristearin solids in liquid triolein. Food & Function. 5: 2501-8. PMID 25118335 DOI: 10.1039/C3Fo60654F |
0.391 |
|
| 2014 |
Wright A, Pinto C, Tulk H, McCluskey J, Goldstein A, Huschka B, Marangoni A, Seetharaman K. Monoacylglycerol gel offers improved lipid profiles in high and low moisture baked products but does not influence postprandial lipid and glucose responses. Food & Function. 5: 882-93. PMID 24604409 DOI: 10.1039/C3Fo60596E |
0.329 |
|
| 2014 |
Stortz TA, Marangoni AG. The replacement for petrolatum: thixotropic ethylcellulose oleogels in triglyceride oils Green Chem.. 16: 3064-3070. DOI: 10.1039/C4Gc00052H |
0.349 |
|
| 2014 |
Campos R, Marangoni AG. Crystallization Dynamics of Shear Worked Cocoa Butter Crystal Growth & Design. 14: 1199-1210. DOI: 10.1021/Cg4017273 |
0.417 |
|
| 2014 |
Gravelle AJ, Barbut S, Quinton M, Marangoni AG. Towards the development of a predictive model of the formulation-dependent mechanical behaviour of edible oil-based ethylcellulose oleogels Journal of Food Engineering. 143: 114-122. DOI: 10.1016/J.Jfoodeng.2014.06.036 |
0.349 |
|
| 2014 |
Rogers MA, Strober T, Bot A, Toro-Vazquez JF, Stortz T, Marangoni AG. Edible oleogels in molecular gastronomy International Journal of Gastronomy and Food Science. 2: 22-31. DOI: 10.1016/J.Ijgfs.2014.05.001 |
0.579 |
|
| 2014 |
Zetzl AK, Gravelle AJ, Kurylowicz M, Dutcher J, Barbut S, Marangoni AG. Microstructure of ethylcellulose oleogels and its relationship to mechanical properties Food Structure. DOI: 10.1016/J.Foostr.2014.07.002 |
0.395 |
|
| 2014 |
Peyronel F, Marangoni AG. In search of confectionary fat blends stable to heat: Hydrogenated palm kernel oil stearin with sorbitan monostearate Food Research International. 55: 93-102. DOI: 10.1016/J.Foodres.2013.10.036 |
0.459 |
|
| 2014 |
Peyronel F, Pink DA, Marangoni AG. Triglyceride nanocrystal aggregation into polycrystalline colloidal networks: Ultra-small angle X-ray scattering, models and computer simulation Current Opinion in Colloid & Interface Science. 19: 459-470. DOI: 10.1016/J.Cocis.2014.07.001 |
0.434 |
|
| 2014 |
Häupler M, Peyronel F, Neeson I, Weiss J, Marangoni AG. In Situ Ultrasonic Characterization of Cocoa Butter Using a Chirp Food and Bioprocess Technology. 7: 3186-3196. DOI: 10.1007/S11947-014-1273-2 |
0.329 |
|
| 2014 |
Blake AI, Co ED, Marangoni AG. Structure and Physical Properties of Plant Wax Crystal Networks and Their Relationship to Oil Binding Capacity Journal of the American Oil Chemists' Society. 91: 885-903. DOI: 10.1007/S11746-014-2435-0 |
0.464 |
|
| 2014 |
Co ED, Koutchekinia M, Carney JR, Bond R, Rakitsky W, Marangoni AG. Matching the functionality of single-cell algal oils with different molecular compositions Jaocs, Journal of the American Oil Chemists' Society. 91: 533-548. DOI: 10.1007/S11746-013-2405-Y |
0.479 |
|
| 2014 |
Acevedo NC, Marangoni AG. Engineering the Functionality of Blends of Fully Hydrogenated and Non-Hydrogenated Soybean Oil by Addition of Emulsifiers Food Biophysics. 9: 368-379. DOI: 10.1007/S11483-014-9340-9 |
0.455 |
|
| 2014 |
Davidovich-Pinhas M, Barbut S, Marangoni AG. Physical structure and thermal behavior of ethylcellulose Cellulose. 21: 3243-3255. DOI: 10.1007/S10570-014-0377-1 |
0.331 |
|
| 2014 |
Peyronel F, Ilavsky J, Pink DA, Marangoni AG. Quantification of the physical structure of fats in 20 minutes: Implications for formulation Lipid Technology. 26: 223-226. DOI: 10.1002/Lite.201400051 |
0.42 |
|
| 2014 |
Ghazani SM, García-Llatas G, Marangoni AG. Micronutrient content of cold-pressed, hot-pressed, solvent extracted and RBD canola oil: Implications for nutrition and quality European Journal of Lipid Science and Technology. 116: 380-387. DOI: 10.1002/Ejlt.201300288 |
0.375 |
|
| 2013 |
Zulim Botega DC, Marangoni AG, Smith AK, Goff HD. Development of formulations and processes to incorporate wax oleogels in ice cream. Journal of Food Science. 78: C1845-51. PMID 24329951 DOI: 10.1111/1750-3841.12248 |
0.351 |
|
| 2013 |
Zulim Botega DC, Marangoni AG, Smith AK, Goff HD. The potential application of rice bran wax oleogel to replace solid fat and enhance unsaturated fat content in ice cream. Journal of Food Science. 78: C1334-9. PMID 24024686 DOI: 10.1111/1750-3841.12175 |
0.344 |
|
| 2013 |
Gravelle AJ, Barbut S, Marangoni AG. Fractionation of ethylcellulose oleogels during setting. Food & Function. 4: 153-61. PMID 23165763 DOI: 10.1039/C2Fo30227F |
0.409 |
|
| 2013 |
Peyronel F, Ilavsky J, Mazzanti G, Marangoni AG, Pink DA. Edible oil structures at low and intermediate concentrations. II. Ultra-small angle X-ray scattering ofin situtristearin solids in triolein Journal of Applied Physics. 114: 234902. DOI: 10.1063/1.4847997 |
0.34 |
|
| 2013 |
Pink DA, Quinn B, Peyronel F, Marangoni AG. Edible oil structures at low and intermediate concentrations. I. Modeling, computer simulation, and predictions for X ray scattering Journal of Applied Physics. 114: 234901. DOI: 10.1063/1.4847996 |
0.418 |
|
| 2013 |
Munk MB, Marangoni AG, Ludvigsen HK, Norn V, Knudsen JC, Risbo J, Ipsen R, Andersen ML. Stability of whippable oil-in-water emulsions: Effect of monoglycerides on crystallization of palm kernel oil Food Research International. 54: 1738-1745. DOI: 10.1016/J.Foodres.2013.09.001 |
0.478 |
|
| 2013 |
Stortz TA, Marangoni AG. Ethylcellulose solvent substitution method of preparing heat resistant chocolate Food Research International. 51: 797-803. DOI: 10.1016/J.Foodres.2013.01.059 |
0.311 |
|
| 2013 |
Acevedo NC, Marangoni AG. Functionalization of Non-interesterified Mixtures of Fully Hydrogenated Fats Using Shear Processing Food and Bioprocess Technology. 7: 575-587. DOI: 10.1007/S11947-013-1110-Z |
0.486 |
|
| 2013 |
Ghazani SM, Marangoni AG. Minor Components in Canola Oil and Effects of Refining on These Constituents: A Review Journal of the American Oil Chemists' Society. 90: 923-932. DOI: 10.1007/S11746-013-2254-8 |
0.379 |
|
| 2013 |
Ghazani SM, García-Llatas G, Marangoni AG. Minor Constituents in Canola Oil Processed by Traditional and Minimal Refining Methods Journal of the American Oil Chemists' Society. 90: 743-756. DOI: 10.1007/S11746-013-2215-2 |
0.385 |
|
| 2013 |
Co E, Marangoni AG. The Formation of a 12-Hydroxystearic Acid/Vegetable Oil Organogel Under Shear and Thermal Fields Journal of the American Oil Chemists' Society. 90: 529-544. DOI: 10.1007/S11746-012-2196-6 |
0.469 |
|
| 2012 |
MacDougall CJ, Razul MS, Papp-Szabo E, Peyronel F, Hanna CB, Marangoni AG, Pink DA. Nanoscale characteristics of triacylglycerol oils: phase separation and binding energies of two-component oils to crystalline nanoplatelets. Faraday Discussions. 158: 425-33; discussion 4. PMID 23234178 DOI: 10.1039/C2Fd20039B |
0.431 |
|
| 2012 |
Acevedo NC, Block JM, Marangoni AG. Critical laminar shear-temperature effects on the nano- and mesoscale structure of a model fat and its relationship to oil binding and rheological properties. Faraday Discussions. 158: 171-94; discussion 2. PMID 23234167 DOI: 10.1039/C2Fd20008B |
0.496 |
|
| 2012 |
Acevedo NC, Block JM, Marangoni AG. Unsaturated emulsifier-mediated modification of the mechanical strength and oil binding capacity of a model edible fat crystallized under shear. Langmuir : the Acs Journal of Surfaces and Colloids. 28: 16207-17. PMID 23046015 DOI: 10.1021/La303365D |
0.494 |
|
| 2012 |
Maleky F, McCarthy KL, McCarthy MJ, Marangoni AG. Effect of cocoa butter structure on oil migration. Journal of Food Science. 77: E74-9. PMID 22384959 DOI: 10.1111/J.1750-3841.2011.02575.X |
0.804 |
|
| 2012 |
Zetzl AK, Marangoni AG, Barbut S. Mechanical properties of ethylcellulose oleogels and their potential for saturated fat reduction in frankfurters. Food & Function. 3: 327-37. PMID 22377795 DOI: 10.1039/C2Fo10202A |
0.427 |
|
| 2012 |
Marangoni AG, Acevedo N, Maleky F, Co E, Peyronel F, Mazzanti G, Quinn B, Pink D. Structure and functionality of edible fats Soft Matter. 8: 1275-1300. DOI: 10.1039/C1Sm06234D |
0.799 |
|
| 2012 |
Gravelle AJ, Barbut S, Marangoni AG. Ethylcellulose oleogels: Manufacturing considerations and effects of oil oxidation Food Research International. 48: 578-583. DOI: 10.1016/J.Foodres.2012.05.020 |
0.394 |
|
| 2012 |
Co ED, Marangoni AG. Organogels: An Alternative Edible Oil-Structuring Method Journal of the American Oil Chemists' Society. 89: 749-780. DOI: 10.1007/S11746-012-2049-3 |
0.423 |
|
| 2012 |
Goldstein A, Marangoni A, Seetharaman K. Monoglyceride Stabilized Oil in Water Emulsions: an Investigation of Structuring and Shear History on Phase Behaviour Food Biophysics. 7: 227-235. DOI: 10.1007/S11483-012-9261-4 |
0.375 |
|
| 2012 |
Stortz TA, Zetzl AK, Barbut S, Cattaruzza A, Marangoni AG. Edible oleogels in food products to help maximize health benefits and improve nutritional profiles Lipid Technology. 24: 151-154. DOI: 10.1002/Lite.201200205 |
0.347 |
|
| 2012 |
Maleky F, Acevedo NC, Marangoni AG. Cooling rate and dilution affect the nanostructure and microstructure differently in model fats European Journal of Lipid Science and Technology. 114: 748-759. DOI: 10.1002/Ejlt.201100314 |
0.811 |
|
| 2011 |
Huschka B, Challacombe C, Marangoni AG, Seetharaman K. Comparison of Oil, Shortening, and a Structured Shortening on Wheat Dough Rheology and Starch Pasting Properties Cereal Chemistry. 88: 253-259. DOI: 10.1094/Cchem-03-10-0041 |
0.413 |
|
| 2011 |
Maleky F, Marangoni A. Nanoscale effects on oil migration through triacylglycerol polycrystalline colloidal networks Soft Matter. 7: 6012. DOI: 10.1039/C1Sm05154G |
0.811 |
|
| 2011 |
Laredo T, Barbut S, Marangoni AG. Molecular interactions of polymer oleogelation Soft Matter. 7: 2734. DOI: 10.1039/C0Sm00885K |
0.371 |
|
| 2011 |
Mazzanti G, Li M, Marangoni AG, Idziak SHJ. Effects of Shear Rate Variation on the Nanostructure of Crystallizing Triglycerides Crystal Growth & Design. 11: 4544-4550. DOI: 10.1021/Cg200786K |
0.46 |
|
| 2011 |
Maleky F, Marangoni A. Thermal and Mechanical Properties of Cocoa Butter Crystallized under an External Laminar Shear Field Crystal Growth & Design. 11: 2429-2437. DOI: 10.1021/Cg200202U |
0.8 |
|
| 2011 |
Maleky F, Marangoni A. Ultrasonic Technique for Determination of the Shear Elastic Modulus of Polycrystalline Soft Materials Crystal Growth & Design. 11: 941-944. DOI: 10.1021/Cg2000188 |
0.787 |
|
| 2011 |
Maleky F, Smith AK, Marangoni A. Laminar shear effects on crystalline alignments and nanostructure of a triacylglycerol crystal network Crystal Growth and Design. 11: 2335-2345. DOI: 10.1021/Cg200014W |
0.803 |
|
| 2011 |
Stortz TA, Marangoni AG. Heat resistant chocolate Trends in Food Science & Technology. 22: 201-214. DOI: 10.1016/J.Tifs.2011.02.001 |
0.359 |
|
| 2011 |
Acevedo NC, Peyronel F, Marangoni AG. Nanoscale structure intercrystalline interactions in fat crystal networks Current Opinion in Colloid & Interface Science. 16: 374-383. DOI: 10.1016/J.Cocis.2011.05.004 |
0.429 |
|
| 2010 |
Campos R, Ollivon M, Marangoni AG. Molecular Composition Dynamics and Structure of Cocoa Butter Crystal Growth & Design. 10: 205-217. DOI: 10.1021/Cg900853E |
0.427 |
|
| 2010 |
Acevedo NC, Marangoni AG. Toward Nanoscale Engineering of Triacylglycerol Crystal Networks Crystal Growth & Design. 10: 3334-3339. DOI: 10.1021/Cg100469X |
0.472 |
|
| 2010 |
Acevedo NC, Marangoni AG. Characterization of the Nanoscale in Triacylglycerol Crystal Networks Crystal Growth & Design. 10: 3327-3333. DOI: 10.1021/Cg100468E |
0.377 |
|
| 2010 |
Dibildox-Alvarado E, Laredo T, Toro-Vazquez JF, Marangoni AG. Pre-Nucleation Structuring of TAG Melts Revealed by Fluorescence Polarization Spectroscopy and Molecular Mechanics Simulations Journal of the American Oil Chemists' Society. 87: 1115-1125. DOI: 10.1007/S11746-010-1596-8 |
0.425 |
|
| 2010 |
Dibildox-Alvarado E, Marangoni AG, Toro-Vazquez JF. Pre-nucleation Structuring of Triacylglycerols and Its Effect on the Activation Energy of Nucleation Food Biophysics. 5: 218-226. DOI: 10.1007/S11483-010-9163-2 |
0.427 |
|
| 2010 |
Da Pieve S, Calligaris S, Co E, Nicoli MC, Marangoni AG. Shear Nanostructuring of Monoglyceride Organogels Food Biophysics. 5: 211-217. DOI: 10.1007/S11483-010-9162-3 |
0.477 |
|
| 2009 |
Marty S, Schroeder M, Baker KW, Mazzanti G, Marangoni AG. Small-molecule diffusion through polycrystalline triglyceride networks quantified using fluorescence recovery after photobleaching. Langmuir : the Acs Journal of Surfaces and Colloids. 25: 8780-5. PMID 19400565 DOI: 10.1021/La900255U |
0.405 |
|
| 2009 |
Rogers MA, Marangoni AG. Solvent-modulated nucleation and crystallization kinetics of 12-hydroxystearic acid: a nonisothermal approach. Langmuir : the Acs Journal of Surfaces and Colloids. 25: 8556-66. PMID 19326943 DOI: 10.1021/La8035665 |
0.684 |
|
| 2009 |
Rogers MA, Wright AJ, Marangoni AG. Oil organogels: the fat of the future? Soft Matter. 5: 1594. DOI: 10.1039/B822008P |
0.615 |
|
| 2009 |
Marty S, Marangoni AG. Effects of Cocoa Butter Origin, Tempering Procedure, and Structure on Oil Migration Kinetics Crystal Growth & Design. 9: 4415-4423. DOI: 10.1021/Cg9004505 |
0.394 |
|
| 2009 |
Hughes NE, Marangoni AG, Wright AJ, Rogers MA, Rush JW. Potential food applications of edible oil organogels Trends in Food Science & Technology. 20: 470-480. DOI: 10.1016/J.Tifs.2009.06.002 |
0.595 |
|
| 2009 |
Rush JW, Jantzi PS, Dupak K, Idziak SH, Marangoni AG. Acute metabolic responses to butter, margarine, and a monoglyceride gel-structured spread Food Research International. 42: 1034-1039. DOI: 10.1016/J.Foodres.2009.04.013 |
0.349 |
|
| 2009 |
Marty S, Baker KW, Marangoni AG. Optimization of a scanner imaging technique to accurately study oil migration kinetics Food Research International. 42: 368-373. DOI: 10.1016/J.Foodres.2008.12.017 |
0.394 |
|
| 2009 |
Ahmadi L, Marangoni AG. Functionality and physical properties of interesterified high oleic shortening structured with stearic acid Food Chemistry. 117: 668-673. DOI: 10.1016/J.Foodchem.2009.04.072 |
0.437 |
|
| 2009 |
Rogers MA, Wright AJ, Marangoni AG. Corrigendum to “Nanostructuring fiber morphology and solvent inclusions in 12-hydroxystearic acid/canola oil organogels” [Current Opinion in Colloid & Interface Science 14(1) (2009) 33–42] Current Opinion in Colloid & Interface Science. 14: 223. DOI: 10.1016/J.Cocis.2009.02.003 |
0.567 |
|
| 2009 |
Rogers MA, Wright AJ, Marangoni AG. Nanostructuring fiber morphology and solvent inclusions in 12-hydroxystearic acid / canola oil organogels Current Opinion in Colloid & Interface Science. 14: 33-42. DOI: 10.1016/J.Cocis.2008.02.004 |
0.632 |
|
| 2009 |
Ahmadi L, Wright AJ, Marangoni AG. Structural and mechanical behavior of tristearin/triolein-rich mixtures and the modification achieved by interesterification Food Biophysics. 4: 64-76. DOI: 10.1007/S11483-009-9102-2 |
0.484 |
|
| 2009 |
Lam R, Rogers MA, Marangoni AG. Thermo-mechanical method for the determination of the fractal dimension of fat crystal networks Journal of Thermal Analysis and Calorimetry. 98: 7-12. DOI: 10.1007/S10973-009-0271-5 |
0.648 |
|
| 2008 |
Rogers MA, Wright AJ, Marangoni AG. Engineering the oil binding capacity and crystallinity of self-assembled fibrillar networks of in edible oils. Soft Matter. 4: 1483-1490. PMID 32907115 DOI: 10.1039/B803299H |
0.729 |
|
| 2008 |
Mazzanti G, Marangoni AG, Idziak SH. Modeling of a two-regime crystallization in a multicomponent lipid system under shear flow. The European Physical Journal. E, Soft Matter. 27: 135-44. PMID 18752013 DOI: 10.1140/Epje/I2007-10359-0 |
0.324 |
|
| 2008 |
Tang D, Marangoni AG. Modified fractal model and rheological properties of colloidal networks. Journal of Colloid and Interface Science. 318: 202-9. PMID 18061603 DOI: 10.1016/J.Jcis.2007.09.062 |
0.349 |
|
| 2008 |
Wright A, Scanlon M, Hartel R, Marangoni A. Rheological Properties of Milkfat and Butter Journal of Food Science. 66: 1056-1071. DOI: 10.1111/J.1365-2621.2001.Tb16082.X |
0.316 |
|
| 2008 |
Rogers MA, Wright AJ, Marangoni AG. Post-crystallization increases in the mechanical strength of self-assembled fibrillar networks is due to an increase in network supramolecular ordering Journal of Physics D: Applied Physics. 41: 215501. DOI: 10.1088/0022-3727/41/21/215501 |
0.601 |
|
| 2008 |
Rogers MA, Wright AJ, Marangoni AG. Engineering the oil binding capacity and crystallinity of self-assembled fibrillar networks of 12-hydroxystearic acid in edible oils Soft Matter. 4: 1483. DOI: 10.1039/B803299H |
0.547 |
|
| 2008 |
Rogers MA, Marangoni AG. Non-Isothermal Nucleation and Crystallization of 12-Hydroxystearic Acid in Vegetable Oils Crystal Growth & Design. 8: 4596-4601. DOI: 10.1021/Cg8008927 |
0.621 |
|
| 2008 |
Tang D, Marangoni AG. Corrigendum to “Modeling the rheological properties and structure of colloidal fat crystal networks” [Trends Food Sci Technol 18 (2007) 474–483] Trends in Food Science & Technology. 19: 53. DOI: 10.1016/J.Tifs.2007.08.004 |
0.381 |
|
| 2008 |
Maleky F, Marangoni AG. Process development for continuous crystallization of fat under laminar shear Journal of Food Engineering. 89: 399-407. DOI: 10.1016/J.Jfoodeng.2008.05.019 |
0.792 |
|
| 2008 |
Rush JW, Jantzi PS, Dupak K, Idziak SH, Marangoni AG. Effect of food preparation on the structure and metabolic responses to a monostearin–oil–water gel-based spread Food Research International. 41: 1065-1071. DOI: 10.1016/J.Foodres.2008.07.017 |
0.382 |
|
| 2008 |
Rogers MA, Wright AJ, Marangoni AG. Crystalline stability of self-assembled fibrillar networks of 12-hydroxystearic acid in edible oils Food Research International. 41: 1026-1034. DOI: 10.1016/J.Foodres.2008.07.012 |
0.613 |
|
| 2008 |
Tang D, Marangoni AG. Fractal Dimensions of Simulated and Real Fat Crystal Networks in 3D Space Journal of the American Oil Chemists' Society. 85: 495-499. DOI: 10.1007/S11746-008-1237-7 |
0.364 |
|
| 2008 |
Marangoni AG, Idziak SHJ, Rush JWE. Controlled Release of Food Lipids Using Monoglyceride Gel Phases Regulates Lipid and Insulin Metabolism in Humans Food Biophysics. 3: 241-245. DOI: 10.1007/S11483-008-9054-Y |
0.34 |
|
| 2008 |
Ahmadi L, Wright AJ, Marangoni AG. Chemical and enzymatic interesterification of tristearin/triolein-rich blends: Microstructure and polymorphism European Journal of Lipid Science and Technology. 110: 1025-1034. DOI: 10.1002/Ejlt.200800059 |
0.434 |
|
| 2008 |
Ahmadi L, Wright AJ, Marangoni AG. Chemical and enzymatic interesterification of tristearin/triolein-rich blends: Chemical composition, solid fat content and thermal properties European Journal of Lipid Science and Technology. 110: 1014-1024. DOI: 10.1002/Ejlt.200800058 |
0.451 |
|
| 2007 |
Mazzanti G, Guthrie SE, Marangoni AG, Idziak SHJ. A Conceptual Model for Shear-Induced Phase Behavior in Crystallizing Cocoa Butter Crystal Growth & Design. 7: 1230-1241. DOI: 10.1021/Cg050467R |
0.377 |
|
| 2007 |
Tang D, Marangoni AG. Modeling the rheological properties and structure of colloidal fat crystal networks Trends in Food Science & Technology. 18: 474-483. DOI: 10.1016/J.Tifs.2007.04.015 |
0.393 |
|
| 2007 |
Batte HD, Wright AJ, Rush JW, Idziak SH, Marangoni AG. Effect of processing conditions on the structure of monostearin–oil–water gels Food Research International. 40: 982-988. DOI: 10.1016/J.Foodres.2007.05.001 |
0.333 |
|
| 2007 |
Marangoni AG, Ollivon M. Fractal character of triglyceride spherulites is a consequence of nucleation kinetics Chemical Physics Letters. 442: 360-364. DOI: 10.1016/J.Cplett.2007.05.098 |
0.311 |
|
| 2007 |
Rogers MA, Smith AK, Wright AJ, Marangoni AG. A Novel Cryo-SEM Technique for Imaging Vegetable Oil Based Organogels Journal of the American Oil Chemists' Society. 84: 899-906. DOI: 10.1007/S11746-007-1122-9 |
0.62 |
|
| 2007 |
Maleky F, Campos R, Marangoni AG. Structural and Mechanical Properties of Fats Quantified by Ultrasonics Journal of the American Oil Chemists' Society. 84: 331-338. DOI: 10.1007/S11746-007-1039-3 |
0.811 |
|
| 2007 |
Marangoni AG, Tang D. Modeling the Rheological Properties of Fats: A Perspective and Recent Advances Food Biophysics. 3: 113-119. DOI: 10.1007/S11483-007-9049-0 |
0.417 |
|
| 2007 |
Batte HD, Wright AJ, Rush JW, Idziak SHJ, Marangoni AG. Phase Behavior, Stability, and Mesomorphism of Monostearin–oil–water Gels Food Biophysics. 2: 29-37. DOI: 10.1007/S11483-007-9026-7 |
0.415 |
|
| 2007 |
Chong CL, Kamarudin Z, Lesieur P, Marangoni A, Bourgaux C, Ollivon M. Thermal and structural behaviour of crude palm oil: Crystallisation at very slow cooling rate European Journal of Lipid Science and Technology. 109: 410-421. DOI: 10.1002/Ejlt.200600249 |
0.373 |
|
| 2006 |
Tang D, Marangoni AG. Quantitative study on the microstructure of colloidal fat crystal networks and fractal dimensions. Advances in Colloid and Interface Science. 128: 257-65. PMID 17217908 DOI: 10.1016/J.Cis.2006.11.019 |
0.411 |
|
| 2006 |
Cisneros A, Mazzanti G, Campos R, Marangoni AG. Polymorphic transformation in mixtures of high- and low-melting fractions of milk fat. Journal of Agricultural and Food Chemistry. 54: 6030-3. PMID 16881712 DOI: 10.1021/Jf0600814 |
0.419 |
|
| 2006 |
Wright AJ, Batte HD, Marangoni AG. Effects of canola oil dilution on anhydrous milk fat crystallization and fractionation behavior. Journal of Dairy Science. 88: 1955-65. PMID 15905425 DOI: 10.3168/Jds.S0022-0302(05)72871-X |
0.473 |
|
| 2006 |
Marangoni AG, Aurand TC, Martini S, Ollivon M. A Probabilistic Approach to Model the Nonisothermal Nucleation of Triacylglycerol Melts Crystal Growth & Design. 6: 1199-1205. DOI: 10.1021/Cg050630I |
0.338 |
|
| 2006 |
Martini S, Kim D, Ollivon M, Marangoni A. Structural factors responsible for the permeability of water vapor through fat barrier films Food Research International. 39: 550-558. DOI: 10.1016/J.Foodres.2005.11.001 |
0.355 |
|
| 2006 |
Deka K, MacMillan B, Ziegler GR, Marangoni AG, Newling B, Balcom BJ. Spatial mapping of solid and liquid lipid in confectionery products using a 1D centric SPRITE MRI technique Food Research International. 39: 365-371. DOI: 10.1016/J.Foodres.2005.08.009 |
0.394 |
|
| 2006 |
Wright AJ, Marangoni AG. Formation, structure, and rheological properties of ricinelaidic acid-vegetable oil organogels Journal of the American Oil Chemists' Society. 83: 497-503. DOI: 10.1007/S11746-006-1232-9 |
0.437 |
|
| 2006 |
Tang D, Marangoni AG. Microstructure and fractal analysis of fat crystal networks Journal of the American Oil Chemists' Society. 83: 377-388. DOI: 10.1007/S11746-006-1216-9 |
0.452 |
|
| 2006 |
Tang D, Marangoni AG. Computer simulation of fractal dimensions of fat crystal networks Journal of the American Oil Chemists' Society. 83: 309-314. DOI: 10.1007/S11746-006-1205-Z |
0.44 |
|
| 2006 |
Wright AJ, Marangoni AG. Time, Temperature, and Concentration Dependence of Ricinelaidic Acid–Canola Oil Organogelation Journal of the American Oil Chemists' Society. 84: 3-9. DOI: 10.1007/S11746-006-1012-6 |
0.356 |
|
| 2005 |
Mazzanti G, Marangoni AG, Idziak SH. Modeling phase transitions during the crystallization of a multicomponent fat under shear. Physical Review. E, Statistical, Nonlinear, and Soft Matter Physics. 71: 041607. PMID 15903682 DOI: 10.1103/Physreve.71.041607 |
0.327 |
|
| 2005 |
Batte HD, Marangoni AG. Fractal Growth of Milk Fat Crystals Is Unaffected by Microstructural Confinement Crystal Growth & Design. 5: 1703-1705. DOI: 10.1021/Cg050144V |
0.369 |
|
| 2005 |
Marangoni AG. The Chemistry of Oils and Fats Trends in Food Science & Technology. 16: 513. DOI: 10.1016/J.Tifs.2005.07.005 |
0.383 |
|
| 2005 |
Marty S, Baker K, Dibildox-Alvarado E, Rodrigues JN, Marangoni AG. Monitoring and quantifying of oil migration in cocoa butter using a flatbed scanner and fluorescence light microscopy Food Research International. 38: 1189-1197. DOI: 10.1016/J.Foodres.2005.04.008 |
0.417 |
|
| 2005 |
Martini S, Bertoli C, Herrera ML, Neeson I, Marangoni A. In situ monitoring of solid fat content by means of pulsed nuclear magnetic resonance spectrometry and ultrasonics Jaocs, Journal of the American Oil Chemists' Society. 82: 305-312. DOI: 10.1007/S11746-005-1071-8 |
0.35 |
|
| 2005 |
Rogers MA, Wright AJ, Marangoni AG. Microstructure of fat crystallizing on a collagenous surface European Journal of Lipid Science and Technology. 107: 684-688. DOI: 10.1002/Ejlt.200501181 |
0.613 |
|
| 2004 |
Singh AP, Avramis CA, Kramer JK, Marangoni AG. Algal meal supplementation of the cows' diet alters the physical properties of milk fat. The Journal of Dairy Research. 71: 66-73. PMID 15068069 DOI: 10.1017/S0022029903006642 |
0.419 |
|
| 2004 |
Singh AP, Bertoli C, Rousset PR, Marangoni AG. Matching avrami indices achieves similar hardnesses in palm oil-based fats. Journal of Agricultural and Food Chemistry. 52: 1551-7. PMID 15030210 DOI: 10.1021/Jf034653L |
0.48 |
|
| 2004 |
Awad TS, Rogers MA, Marangoni AG. Scaling Behavior of the Elastic Modulus in Colloidal Networks of Fat Crystals The Journal of Physical Chemistry B. 108: 171-179. DOI: 10.1021/Jp036285U |
0.666 |
|
| 2004 |
Dibildox-Alvarado E, Rodrigues JN, Gioielli LA, Toro-Vazquez JF, Marangoni AG. Effects of Crystalline Microstructure on Oil Migration in a Semisolid Fat Matrix Crystal Growth & Design. 4: 731-736. DOI: 10.1021/Cg049933N |
0.48 |
|
| 2004 |
Mazzanti G, Guthrie SE, Sirota EB, Marangoni AG, Idziak SHJ. Effect of Minor Components and Temperature Profiles on Polymorphism in Milk Fat Crystal Growth & Design. 4: 1303-1309. DOI: 10.1021/Cg0497602 |
0.369 |
|
| 2004 |
Mazzanti G, Guthrie SE, Sirota EB, Marangoni AG, Idziak SHJ. Novel Shear-Induced Phases in Cocoa Butter Crystal Growth & Design. 4: 409-411. DOI: 10.1021/Cg034260E |
0.34 |
|
| 2004 |
Litwinenko JW, Singh AP, Marangoni AG. Effects of Glycerol and Tween 60 on the Crystallization Behavior, Mechanical Properties, and Microstructure of a Plastic Fat Crystal Growth & Design. 4: 161-168. DOI: 10.1021/Cg034136V |
0.43 |
|
| 2004 |
Singh AP, McClements D, Marangoni A. Solid fat content determination by ultrasonic velocimetry Food Research International. 37: 545-555. DOI: 10.1016/J.Foodres.2003.12.010 |
0.425 |
|
| 2003 |
Campos RJ, Litwinenko JW, Marangoni AG. Fractionation of milk fat by short-path distillation. Journal of Dairy Science. 86: 735-45. PMID 12703608 DOI: 10.3168/Jds.S0022-0302(03)73654-6 |
0.389 |
|
| 2003 |
Wright A, Marangoni A. The Effect of Minor Components on Milk Fat Microstructure and Mechanical Properties Journal of Food Science. 68: 182-186. DOI: 10.1111/J.1365-2621.2003.Tb14137.X |
0.364 |
|
| 2003 |
Marangoni AG, Rogers MA. Structural basis for the yield stress in plastic disperse systems Applied Physics Letters. 82: 3239-3241. DOI: 10.1063/1.1576502 |
0.554 |
|
| 2003 |
Mazzanti G, Guthrie SE, Sirota EB, Marangoni AG, Idziak SHJ. Orientation and Phase Transitions of Fat Crystals under Shear Crystal Growth & Design. 3: 721-725. DOI: 10.1021/Cg034048A |
0.442 |
|
| 2003 |
Marangoni AG, McGauley SE. Relationship between Crystallization Behavior and Structure in Cocoa Butter Crystal Growth & Design. 3: 95-108. DOI: 10.1021/Cg025580L |
0.313 |
|
| 2003 |
Tosh SM, Marangoni AG, Ross Hallett F, Britt IJ. Aging dynamics in gelatin gel microstructure Food Hydrocolloids. 17: 503-513. DOI: 10.1016/S0268-005X(03)00018-3 |
0.314 |
|
| 2003 |
Brunello N, McGauley SE, Marangoni A. Mechanical properties of cocoa butter in relation to its crystallization behavior and microstructure Lwt - Food Science and Technology. 36: 525-532. DOI: 10.1016/S0023-6438(03)00053-7 |
0.326 |
|
| 2003 |
Rye GG, Marangoni AG. Cooling rate effects on solid fat content determination Journal of the American Oil Chemists' Society. 80: 835-836. DOI: 10.1007/S11746-003-0782-1 |
0.322 |
|
| 2002 |
Narine SS, Marangoni AG. Structure and mechanical properties of fat crystal networks. Advances in Food and Nutrition Research. 44: 33-145. PMID 11885139 DOI: 10.1016/S1043-4526(02)44003-X |
0.658 |
|
| 2002 |
Campos R, Narine S, Marangoni A. Effect of cooling rate on the structure and mechanical properties of milk fat and lard Food Research International. 35: 971-981. DOI: 10.1016/S0963-9969(02)00159-X |
0.668 |
|
| 2002 |
Marangoni AG, Narine SS. Identifying key structural indicators of mechanical strength in networks of fat crystals Food Research International. 35: 957-969. DOI: 10.1016/S0963-9969(02)00158-8 |
0.651 |
|
| 2002 |
Marangoni AG. The nature of fractality in fat crystal networks Trends in Food Science & Technology. 13: 37-47. DOI: 10.1016/S0924-2244(02)00029-8 |
0.335 |
|
| 2002 |
Litwinenko JW, Rojas AM, Gerschenson LN, Marangoni AG. Relationship between crystallization behavior, microstructure, and mechanical properties in a palm oil-based shortening Journal of the American Oil Chemists' Society. 79: 647-654. DOI: 10.1007/S11746-002-0538-Y |
0.434 |
|
| 2002 |
Singh AP, McClements DJ, Marangoni AG. Comparison of ultrasonic and pulsed NMR techniques for determination of solid fat content Journal of the American Oil Chemists' Society. 79: 431-437. DOI: 10.1007/S11746-002-0501-Y |
0.408 |
|
| 2002 |
Wright AJ, Marangoni AG. Effect of DAG on milk fat TAG crystallization Journal of the American Oil Chemists' Society. 79: 395-402. DOI: 10.1007/S11746-002-0495-5 |
0.434 |
|
| 2001 |
Narine SS, Marangoni AG. Elastic Modulus as an Indicator of Macroscopic Hardness of Fat Crystal Networks Lwt - Food Science and Technology. 34: 33-40. DOI: 10.1006/Fstl.2000.0719 |
0.645 |
|
| 2000 |
Wright AJ, McGauley SE, Narine SS, Willis WM, Lencki RW, Marangoni AG. Solvent effects on the crystallization behavior of milk fat fractions. Journal of Agricultural and Food Chemistry. 48: 1033-40. PMID 10775345 DOI: 10.1021/Jf9908244 |
0.663 |
|
| 2000 |
Marangoni A. On the structure of particulate gels—the case of salt-induced cold gelation of heat-denatured whey protein isolate Food Hydrocolloids. 14: 61-74. DOI: 10.1016/S0268-005X(99)00046-6 |
0.305 |
|
| 2000 |
Wright AJ, Narine SS, Marangoni AG. Comparison of experimental techniques used in lipid crystallization studies Journal of the American Oil Chemists' Society. 77: 1239-1242. DOI: 10.1007/S11746-000-0194-2 |
0.613 |
|
| 2000 |
Marangoni AG, Wright AJ, Narine SS, Lencki RW. Comment on the use of direct pulsed nuclear magnetic resonance solid fat content measurements in phase behavior studies of lipid mixtures Journal of the American Oil Chemists' Society. 77: 565-567. DOI: 10.1007/S11746-000-0090-9 |
0.565 |
|
| 2000 |
Wright AJ, Hartel RW, Narine SS, Marangoni AG. The effect of minor components on milk fat crystallization Journal of the American Oil Chemists' Society. 77: 463-475. DOI: 10.1007/S11746-000-0075-8 |
0.656 |
|
| 1999 |
Narine SS, Marangoni AG. Mechanical and structural model of fractal networks of fat crystals at low deformations. Physical Review. E, Statistical Physics, Plasmas, Fluids, and Related Interdisciplinary Topics. 60: 6991-7000. PMID 11970638 DOI: 10.1103/Physreve.60.6991 |
0.625 |
|
| 1999 |
Willis WM, Lencki RW, Marangoni AG. Lipid modification strategies in the production of nutritionally functional fats and oils. Critical Reviews in Food Science and Nutrition. 38: 639-74. PMID 9850461 DOI: 10.1080/10408699891274336 |
0.318 |
|
| 1999 |
Narine SS, Marangoni AG. Fractal nature of fat crystal networks Physical Review E. 59: 1908-1920. DOI: 10.1103/Physreve.59.1908 |
0.639 |
|
| 1999 |
Narine SS, Marangoni AG. Relating structure of fat crystal networks to mechanical properties Food Research International. 32: 227-248. DOI: 10.1016/S0963-9969(99)00078-2 |
0.637 |
|
| 1999 |
Narine SS, Marangoni AG. Microscopic and rheological studies of fat crystal networks Journal of Crystal Growth. 198: 1315-1319. DOI: 10.1016/S0022-0248(98)01016-1 |
0.659 |
|
| 1999 |
Narine SS, Marangoni AG. The difference between cocoa butter and salatrim® lies in the microstructure of the fat crystal network Journal of the American Oil Chemists' Society. 76: 7-13. DOI: 10.1007/S11746-999-0040-4 |
0.64 |
|
| 1998 |
Wismer WV, Worthing WM, Yada RY, Marangoni AG. Membrane lipid dynamics and lipid peroxidation in the early stages of low-temperature sweetening in tubers of Solanum tuberosum Physiologia Plantarum. 102: 396-410. DOI: 10.1034/J.1399-3054.1998.1020308.X |
0.307 |
|
| 1998 |
Marangoni AG, Lencki RW. Ternary Phase Behavior of Milk Fat Fractions Journal of Agricultural and Food Chemistry. 46: 3879-3884. DOI: 10.1021/Jf9801668 |
0.34 |
|
| 1998 |
Rousseau D, Marangoni AG. Tailoring the Textural Attributes of Butter Fat/Canola Oil Blends viaRhizopus arrhizusLipase-Catalyzed Interesterification. 2. Modifications of Physical Properties Journal of Agricultural and Food Chemistry. 46: 2375-2381. DOI: 10.1021/Jf970726N |
0.471 |
|
| 1998 |
Rousseau D, Marangoni AG. Tailoring the Textural Attributes of Butter Fat/Canola Oil Blends viaRhizopus arrhizusLipase-Catalyzed Interesterification. 1. Compositional Modifications Journal of Agricultural and Food Chemistry. 46: 2368-2374. DOI: 10.1021/Jf970723A |
0.387 |
|
| 1998 |
Marangoni AG, Rousseau D. Chemical and enzymatic modification of butterfat and butterfat-canola oil blends Food Research International. 31: 595-599. DOI: 10.1016/S0963-9969(99)00033-2 |
0.373 |
|
| 1998 |
Rousseau D, Marangoni AG. The effects of interesterification on physical and sensory attributes of butterfat and butterfat-canola oil spreads Food Research International. 31: 381-388. DOI: 10.1016/S0963-9969(98)00100-8 |
0.39 |
|
| 1998 |
Rousseau D, Marangoni AG, Jeffrey KR. The influence of chemical interesterification on the physicochemical properties of complex fat systems. 2. Morphology and polymorphism Journal of the American Oil Chemists' Society. 75: 1833-1839. DOI: 10.1007/S11746-998-0339-6 |
0.477 |
|
| 1998 |
Marangoni AG. On the use and misuse of the avrami equation in characterization of the kinetics of fat crystallization Journal of the American Oil Chemists' Society. 75: 1465-1467. DOI: 10.1007/S11746-998-0203-8 |
0.374 |
|
| 1998 |
Marangoni AG, Rousseau D. The influence of chemical interesterification on physicochemical properties of complex fat systems 1. Melting and crystallization Journal of the American Oil Chemists' Society. 75: 1265-1271. DOI: 10.1007/S11746-998-0171-Z |
0.448 |
|
| 1998 |
Marangoni AG, Rousseau D. The influence of chemical interesterification on the physicochemical properties of complex fat systems. 3. Rheology and fractality of the crystal network Journal of the American Oil Chemists' Society. 75: 1633-1636. DOI: 10.1007/S11746-998-0104-X |
0.468 |
|
| 1996 |
Marangoni A, Palma T, Stanley D. Membrane effects in postharvest physiology Postharvest Biology and Technology. 7: 193-217. DOI: 10.1016/0925-5214(95)00042-9 |
0.453 |
|
| 1996 |
Marangoni AG, Rousseau D. Is plastic fat rheology governed by the fractal nature of the fat crystal network? Journal of the American Oil Chemists' Society. 73: 991-994. DOI: 10.1007/Bf02523406 |
0.465 |
|
| 1996 |
Rousseau D, Hill AR, Marangoni AG. Restructuring butterfat through blending and chemical interesterification. 3. Rheology Journal of the American Oil Chemists' Society. 73: 983-989. DOI: 10.1007/Bf02523405 |
0.435 |
|
| 1996 |
Rousseau D, Hill AR, Marangoni AG. Restructuring butterfat through blending and chemical interesterification. 2. Microstructure and polymorphism Journal of the American Oil Chemists' Society. 73: 973-981. DOI: 10.1007/Bf02523404 |
0.404 |
|
| 1996 |
Rousseau D, Forestière K, Hill AR, Marangoni AG. Restructing butterfat through blending and chemical interesterification. 1. Melting behavior and triacylglycerol modifications Journal of the American Oil Chemists' Society. 73: 963-972. DOI: 10.1007/Bf02523403 |
0.405 |
|
| 1995 |
MARANGONI AG, JACKMAN RL, STANLEY DW. Chilling-Associated Softening of Tomato Fruit is Related to Increased Pectinmethylesterase Activity Journal of Food Science. 60: 1277-1281. DOI: 10.1111/J.1365-2621.1995.Tb04572.X |
0.47 |
|
| 1995 |
Palma T, Marangoni A, Stanley D. Environmental stresses affect tomato microsomal membrane function differently than natural ripening and senescence Postharvest Biology and Technology. 6: 257-273. DOI: 10.1016/0925-5214(94)00058-Z |
0.459 |
|
| 1993 |
Marangoni AG, McCurdy RD, Brown ED. Enzymatic interesterification of triolein with tripalmitin in canola lecithin-hexane reverse micelles Journal of the American Oil Chemists' Society. 70: 737-744. DOI: 10.1007/Bf02542593 |
0.419 |
|
| 1992 |
JACKMAN RL, MARANGONI AG, STANLEY DW. THE EFFECTS OF TURGOR PRESSURE ON PUNCTURE AND VISCOELASTIC PROPERTIES OF TOMATO TISSUE Journal of Texture Studies. 23: 491-505. DOI: 10.1111/J.1745-4603.1992.Tb00036.X |
0.463 |
|
| 1992 |
Marangoni AG. Steady-state fluorescence polarization spectroscopy as a tool to determine microviscosity and structural order in food systems Food Research International. 25: 67-80. DOI: 10.1016/0963-9969(92)90027-3 |
0.323 |
|
| 1991 |
Marangoni AG, Stanley DW. Studies on the long-term storage of mature, green tomato fruit Journal of Horticultural Science. 66: 81-84. DOI: 10.1080/00221589.1991.11516128 |
0.356 |
|
| 1990 |
Jackman R, Marangoni A, Stanley D. Measurement of Tomato Fruit Firmness Hortscience. 25: 781-783. DOI: 10.21273/Hortsci.25.7.781 |
0.451 |
|
| 1990 |
Marangoni AG, Butuner Z, Smith JL, Stanley DW. Physical and Biochemical Changes in the Microsomal Membranes of Tomato Fruit Associated with Acclimation to Chilling Journal of Plant Physiology. 135: 653-661. DOI: 10.1016/S0176-1617(11)80875-8 |
0.47 |
|
| 1989 |
PARKIN KL, MARANGONI A, JACKMAN RL, YADA RY, STANLEY DW. CHILLING INJURY. A REVIEW OF POSSIBLE MECHANISMS Journal of Food Biochemistry. 13: 127-153. DOI: 10.1111/J.1745-4514.1989.Tb00389.X |
0.477 |
|
| 1989 |
MARANGONI AG, BROWN ED, STANLEY DW, YADA RY. Tomato Peroxidase: Rapid Isolation and Partial Characterization Journal of Food Science. 54: 1269-1271. DOI: 10.1111/J.1365-2621.1989.Tb05971.X |
0.452 |
|
| 1989 |
Marangoni A, Jackman R, Stanley D. 21. Textural and Enzymatic Studies of the Effects of Chilling Temperatures on the Ripening Process in Mature Green Tomato Fruit Canadian Institute of Food Science and Technology Journal. 22: 405. DOI: 10.1016/S0315-5463(89)70456-9 |
0.477 |
|
| 1989 |
Marangoni A, Smith A, Stanley D. Microstructual Evaluation of Chilling Injury in Mature Green Tomato Fruit Canadian Institute of Food Science and Technology Journal. 22: 52-55. DOI: 10.1016/S0315-5463(89)70301-1 |
0.48 |
|
| 1989 |
Marangoni AG, Stanley DW. Phase transitions in microsomal membranes from chilling sensitive and chilling resistant tomato plants and fruit Phytochemistry. 28: 2293-2301. DOI: 10.1016/S0031-9422(00)97970-6 |
0.47 |
|
| 1988 |
Marangoni AG, Stanley DW. Quick-freeze differential scanning calorimetry and saturation transfer electron spin resonance: novel techniques for assessing phase transitions in biological membranes. Biochemical and Biophysical Research Communications. 153: 104-8. PMID 2837194 DOI: 10.1016/S0006-291X(88)81195-1 |
0.472 |
|
| 1988 |
JACKMAN R, YADA R, MARANGONI A, PARKIN K, STANLEY D. CHILLING INJURY. A REVIEW OF QUALITY ASPECTS Journal of Food Quality. 11: 253-278. DOI: 10.1111/J.1745-4557.1988.Tb00887.X |
0.466 |
|
| 1988 |
Marangoni A, Stanley D. Phase Transitions in Microsomal Membranes From Chilling Sentitive and Resistant Tomato Plants and Fruit Canadian Institute of Food Science and Technology Journal. 21: 362. DOI: 10.1016/S0315-5463(88)70889-5 |
0.367 |
|
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