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Gianfranco Mazzanti, Ph.D. - Publications

Affiliations: 
2004 University of Guelph (Canada), Guelph, Ontario, Canada 
Area:
Food Science and Technology Agriculture, Biochemistry
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18 high-probability publications. We are testing a new system for linking publications to authors. You can help! If you notice any inaccuracies, please sign in and mark papers as correct or incorrect matches. If you identify any major omissions or other inaccuracies in the publication list, please let us know.

Year Citation  Score
2020 Pink DA, Ladd-Parada M, Marangoni AG, Mazzanti G. Crystal Memory near Discontinuous Triacylglycerol Phase Transitions: Models, Metastable Regimes, and Critical Points. Molecules (Basel, Switzerland). 25. PMID 33265970 DOI: 10.3390/molecules25235631  0.332
2016 Moorthy AS, Liu R, Mazzanti G, Wesdorp LH, Marangoni AG. Estimating Thermodynamic Properties of Pure Triglyceride Systems Using the Triglyceride Property Calculator Journal of the American Oil Chemists' Society. 94: 187-199. DOI: 10.1007/S11746-016-2935-1  0.306
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  0.333
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  0.377
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  0.51
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  0.316
2009 Mudge EM, Mazzanti G. Rheo-NMR Measurements of Cocoa Butter Crystallized Under Shear Flow Crystal Growth & Design. 9: 3111-3118. DOI: 10.1021/Cg800999Y  0.47
2009 Mazzanti G, Marangoni AG, Idziak SH. Synchrotron study on crystallization kinetics of milk fat under shear flow Food Research International. 42: 682-694. DOI: 10.1016/J.Foodres.2009.02.009  0.495
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  0.526
2008 Mazzanti G, Mudge EM, Anom EY. In Situ Rheo-NMR Measurements of Solid Fat Content Journal of the American Oil Chemists' Society. 85: 405-412. DOI: 10.1007/S11746-008-1227-9  0.456
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  0.48
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  0.466
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  0.392
2005 Guthrie SE, Mazzanti G, Idziak SHJ. X‐ray phase identification of chocolate is possible without the removal of sugar European Journal of Lipid Science and Technology. 107: 656-659. DOI: 10.1002/Ejlt.200501178  0.352
2004 Guthrie SE, Mazzanti G, Steer TN, Stetzer MR, Kautsky SP, Merz H, Idziak SHJ, Sirota EB. An in situ method for observing wax crystallization under pipe flow Review of Scientific Instruments. 75: 873-877. DOI: 10.1063/1.1666991  0.418
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  0.465
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  0.382
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  0.526
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