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Alejandro G. Marangoni

university of guelph

83H指数
631论文数
2.3W被引数
收录论文 274
发表时间
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Boundary Mismatch Free Energy Links Activity Coefficients and Cooperativity in Molecular Solids边界不匹配自由能连接了分子固体中的活度系数和协同性
errCrystal Growth & Design
IF0
err2026-06-23
err0
PREAI
errAlejandro G. Marangoni; Erica Pensini
err分享
err收藏
Ultra-small-angle neutron scattering as a structural fingerprinting tool for commercial cheeses超小角中子散射作为商业奶酪的结构指纹工具
errFood Hydrocolloids
IF12.4
err2026-06-17
err0
errOAAI
errC.P. Adams; N. Callaghan-Patrachar; A.G. Marangoni
err分享
err收藏
Multi-scale triglyceride crystal network analysis using a benchtop ultra-small-angle X-ray scattering instrument基于台式超小角X射线散射仪的多尺度甘油三酯晶体网络分析
errrsc adv.
IF0
err2026-04-17
err0
errOAAI
errKenneth Q. K. Truong; Alejandro G. Marangoni
err分享
err收藏
Environmental implications of sulfolane demixing from water by phenolic co-contaminants酚类共污染物导致硫醇烷从水中分离的环境影响
errJournal of Molecular Liquids
IF5.2
err2025-12-17
err0
PREAI
errErica Pensini; Nour Kashlan; Jaime Vickery; Alejandro G. Marangoni; Kenneth Truong; Sylvain Prévost
err分享
err收藏
Triacylglycerol Crystallinity and Emulsion Colloidal Acid Stability Influence In Vitro Digestion Lipolysis and Bioaccessibility of Long-Chain Omega-3 Fatty Acid-Rich Nanoemulsions三酰甘油结晶度和乳状液胶体酸稳定性影响含长链Omega-3脂肪酸纳米乳剂的体外消化、脂解和生物可及性
errFoods 2025, Vol. 14, Page 3631
IF0
err2025-10-24
err0
errOAAI
errJessica D. Ulbikas; Saeed Mirzaee Ghazani; Alejandro G. Marangoni; Amanda J. Wright
err分享
err收藏
Mechanical and structural properties of multi-component wax-based oleogels: A comparative analysis on the effect of secondary crystalline gelators多组分蜡基油凝胶的力学与结构性能：次级结晶凝胶剂影响的比较分析
errFood Structure
IF1.1
err2025-10-15
err0
PREAI
errErwin R. Werner; Megan Govers; Alejandro G. Marangoni; Andrew J. Gravelle
err分享
err收藏
Unrefined plant raw materials are key to nutritious food未精制的植物原料是营养食品的关键
errNature Food
IF21.9
err2025-07-22
err0
PREAI
errTill Germerdonk; Andrea Bach; Alejandro G. Marangoni; Kim Mishra; Patrick A. Rühs
err分享
err收藏
Evaluating the effect of plant protein functionalities on the performance of high-protein plant-based cheese评价植物蛋白功能特性对高蛋白植物基奶酪性能的影响
errFood Chemistry
IF9.8
err2025-07-19
err0
errOAAI
errS. Dobson; A.G. Marangoni
err分享
err收藏
Piezoelectric crystalline hydrogels of two surfactants with different polarity and long-chain alcohols两种表面活性剂与长链醇的压电结晶水凝胶（具有不同极性）
errJournal of Molecular Liquids
IF5.2
err2025-07-07
err0
errOAAI
errEshita Patel; Aicheng Chen; Saeed M. Ghazani; Alejandro G. Marangoni; Stefano Gregori; Erica Pensini
err分享
err收藏
Clustering and Sorption of Sulfolane and Pyridine onto Silicates硫翁和吡啶在硅酸盐上的聚集与吸附
errJOURNAL OF PHYSICAL CHEMISTRY B
IF2.9
err2025-05-22
err0
PREAI
errPensini, Erica; Marangoni, Alejandro G.; Correa, Andrea; Milano, Giuseppe; Prevost, Sylvain
err分享
err收藏
Practical analysis of diffuse scattering patterns of inhomogeneous liquids不均匀液体漫散射图案的实践分析
errPHYSICS OF FLUIDS
IF4.3
err2025-03-03
err1
PREAI
errMarangoni, AG; Pensini, E
err分享
err收藏
Impact of protein sources on the functionality of plant-based cheeses formulated with saturated and unsaturated fat
errPHYSICS OF FLUIDS
IF4.3
err2025-01-14
err0
PREAI
errSanders, Cameryn; Stobbs, Jarvis A.; Dobson, Stacie; Marangoni, Alejandro G.
err分享
err收藏
Perspective: Margarine as an emulsion-filled colloidal oleogel
errPHYSICS OF FLUIDS
IF4.3
err2025-01-07
err0
PREAI
errMarangoni, Alejandro G.
err分享
err收藏
Plant tissue-based scaffolds filled with oil function as adipose tissue mimetics
errCURRENT RESEARCH IN FOOD SCIENCE
IF7
err2025-01-01
err0
errOAAI
errCzapalay, Elyse S.; Soleimanian, Yasamin; Stobbs, Jarvis A.; Marangoni, Alejandro G.
err分享
err收藏
Model of inhibited surface adsorption: Application to foam stabilization and destabilization
errPHYSICS OF FLUIDS
IF4.3
err2024-12-16
err0
PREAI
errTran, Tuong; Macleod, Katarin A.; Razul, M. Shajahan G.; Marangoni, Alejandro G.; Pink, David
err分享
err收藏
Fat stabilization techniques for the reduction of oil loss in high protein plant-based cheese
errFOOD HYDROCOLLOIDS
IF12.4
err2024-11-01
err0
errOAAI
errDobson, S.; Marangoni, A. G.
err分享
err收藏
Functional properties of oleogels and emulsion gels as adipose tissue mimetics
errTRENDS IN FOOD SCIENCE & TECHNOLOGY
IF15.4
err2024-11-01
err0
errOAAI
errCzapalay, Elyse; Marangoni, Alejandro
err分享
err收藏
The solid state and nanostructure of starch: Effects on starch functionality
errCRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
IF8.8
err2024-08-20
err0
PREAI
errKoekuyt, Henry A.; Marangoni, Alejandro G.
err分享
err收藏
Influence of protein addition in plant-based cheese
errMRS BULLETIN
IF4.9
err2024-08-06
err0
PREAI
errSanders, Cameryn; Dobson, Stacie; Marangoni, Alejandro G.
err分享
err收藏
Mechanical properties of wax-oleogels: Assessing their potential to mimic commercial margarine functionality under small and large deformations
errFOOD RESEARCH INTERNATIONAL
IF8
err2024-08-01
err1
PREAI
errWerner-Carcamo, Erwin R.; Soleimaniam, Yasamin; Macias-Rodriguez, Braulio A.; Rubilar, Monica; Marangoni, Alejandro G.
err分享
err收藏

研究方向

暂无研究方向
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