Publications by authors named "Alejandro Marangoni"

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Triacylglycerol Crystallinity and Emulsion Colloidal Acid Stability Influence In Vitro Digestion Lipolysis and Bioaccessibility of Long-Chain Omega-3 Fatty Acid-Rich Nanoemulsions.
Jessica D Ulbikas, Saeed Mirzaee Ghazani, Alejandro G Marangoni, Amanda J Wright

Foods· October 2025

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The solid state and nanostructure of starch: Effects on starch functionality.
Henry A Koekuyt, Alejandro G Marangoni

Crit Rev Food Sci Nutr· July 2025

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Unrefined plant raw materials are key to nutritious food.
Till Germerdonk, Andrea Bach, Alejandro G Marangoni, Kim Mishra, Patrick A Rühs

Nat Food· July 2025

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Clustering and Sorption of Sulfolane and Pyridine onto Silicates.
Erica Pensini, Alejandro G Marangoni, Andrea Correa, Giuseppe Milano, Sylvain Prévost

J Phys Chem B· June 2025

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Dimyristoylphosphoethanolamine Addition During Chocolate Manufacture Promotes Proper Tempering under Simple Cooling Conditions without Shear.
Jarvis A Stobbs, Saeed M Ghazani, Kaiyang Tu, Erica Pensini, Anne-Laure Fameau, Alejandro G Marangoni

Cryst Growth Des· June 2025

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Chocolate Tempering: A Perspective.
Jarvis A Stobbs, Saeed M Ghazani, Mary-Ellen Donnelly, Alejandro G Marangoni

Cryst Growth Des· May 2025

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Biosurfactant-producing bacteria counteract hydrocarbon-driven delay of sulfolane migration in groundwater.
Erica Pensini, Caitlyn Hsiung, Alejandro G Marangoni

Discov Water· May 2025

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Safety of edible coatings on fruits and vegetables.
Sarah Gammage, Alejandro G Marangoni

Compr Rev Food Sci Food Saf· March 2025

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Plant tissue-based scaffolds filled with oil function as adipose tissue mimetics.
Elyse S Czapalay, Yasamin Soleimanian, Jarvis A Stobbs, Alejandro G Marangoni

Curr Res Food Sci· February 2025

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Ed-->itorial overview: The green transition.
Alejandro G Marangoni, Priera Panescu

Curr Res Food Sci· February 2025

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Spontaneous nanosized liposome formation from crude dried lecithin upon addition of glycerol.
Alejandro G Marangoni, Erica Pensini

Sci Rep· December 2024

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Ferroelectric hydrogels from amino acids and oleic acid.
Erica Pensini, Peter Meszaros, Nour Kashlan, Alejandro G Marangoni, Thamara Laredo

iScience· September 2024

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Mechanical properties of wax-oleogels: Assessing their potential to mimic commercial margarine functionality under small and large deformations.
Erwin R Werner-Cárcamo, Yasamin Soleimaniam, Braulio A Macias-Rodriguez, Mónica Rubilar, Alejandro G Marangoni

Food Res Int· August 2024

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Effect of saturated and unsaturated fat on the physical properties of plant-based cheese.
Cameryn Sanders, Stacie Dobson, Alejandro G Marangoni

Curr Res Food Sci· August 2024

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Legume milk-based yogurt mimetics structured using glucono-δ-lactone.
Laura Hanley, Stacie Dobson, Alejandro G Marangoni

Food Res Int· May 2024

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A more ecological chocolate.
Alejandro G Marangoni

Nat Food· May 2024

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Giant multilamellar and large unilamellar lecithin vesicles for the encapsulation and oral delivery of cannabinoids.
Laura Hanley, Saeed M Ghazani, Alejandro G Marangoni

Food Chem· February 2024

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Oleosome interfacial engineering to enhance their functionality in foods.
Saeed M Ghazani, Jason Hargreaves, Burcu Guldiken, Analucia Mata, Erica Pensini, Alejandro G Marangoni

Curr Res Food Sci· January 2024

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Enzymatic glycerolysis for the conversion of plant oils into animal fat mimetics.
Yasamin Soleimanian, Saeed M Ghazani, Alejandro G Marangoni

Food Res Int· December 2023

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Erratum: Removal notice to "Oleosome interfacial engineering to enhance their functionality in foods" [Curr. Res. Food Sci. 6 (2023) 100465].
Saeed M Ghazani, Erica Pensini, Jason Hargreaves, Analucia Mata, Burcu Guldiken, Alejandro G Marangoni

Curr Res Food Sci· March 2023

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Oleosome interfacial engineering to enhance their functionality in foods.
Saeed M Ghazani, Erica Pensini, Jason Hargreaves, Analucia Mata, Burcu Guldiken, Alejandro G Marangoni

Curr Res Food Sci· February 2023

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Decontamination of water co-polluted by copper, toluene and tetrahydrofuran using lauric acid.
Laura Earnden, Alejandro G Marangoni, Thamara Laredo, Jarvis Stobbs, Tatianna Marshall

Sci Rep· September 2022

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Hardness, plasticity, and oil binding capacity of binary mixtures of natural waxes in oliveoil.
Saeed M Ghazani, Stacie Dobson, Alejandro G Marangoni

Curr Res Food Sci· June 2022

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Higher palmitic acid and dipalmitoyloleate levels are correlated to increased firmness in commercial butter.
Alejandro G Marangoni, Saeed M Ghazani, Sarah Gammage, Julie Van Rosendaal, Janet Music

Food Chem· May 2022

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Particle filled protein-starch composites as the basis for plant-based meat analogues.
Stacie Dobson, Thamara Laredo, Alejandro G Marangoni

Curr Res Food Sci· May 2022

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