Suchergebnisse - "Marangoni, Alejandro G."

1

Structure, structural phase transitions, mechanical properties, defects, etc. - Elasticity of high-volume-fraction fractal aggregate networks: A thermodynamic approach

von: Marangoni, Alejandro G.

2000, in: Physical review / B

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2

Is plastic fat rheology governed by the fractal nature of the fat crystal network?

von: Marangoni, Alejandro G.

1996, in: Journal of the American Oil Chemists’ Society

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3

Modeling the Rheological Properties of Fats: A Perspective and Recent Advances

von: Marangoni, Alejandro G.

2007, in: Food biophysics

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4

Controlled Release of Food Lipids Using Monoglyceride Gel Phases Regulates Lipid and Insulin Metabolism in Humans

von: Marangoni, Alejandro G.

2008, in: Food biophysics

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5

Organogels: An Alternative Edible Oil-Structuring Method

von: Marangoni, Alejandro G.

2012, in: Journal of the American Oil Chemists' Society

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6

Chilling-Associated Softening of Tomato Fruit is Related to Increased Pectinmethylesterase Activity

von: MARANGONI, ALEJANDRO G.

1995, in: Journal of food science

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7

Enzymatic interesterification of triolein with tripalmitin in canola lecithin-hexane reverse micelles

von: Marangoni, Alejandro G.

1993, in: Journal of the American Oil Chemists’ Society

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8

Kinetic Model for Chlorophyll Degradation in Green Tissue. 2. Pheophorbide Degradation to Colorless Compounds

von: Marangoni, Alejandro G.

1996, in: Journal of agricultural and food chemistry

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9

Comment on the use of direct pulsed nuclear magnetic resonance solid fat content measurements in phase behavior studies of lipid mixtures

von: Marangoni, Alejandro G.

2000, in: Journal of the American Oil Chemists' Society

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10

On the use and misuse of the avrami equation in characterization of the kinetics of fat crystallization

von: Marangoni, Alejandro G.

1998, in: Journal of the American Oil Chemists' Society

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11

Special issue of FRI-Crystallization, structure and functionality of fats

von: Marangoni, Alejandro G.

2002, in: Food research international

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12

Identifying key structural indicators of mechanical strength in networks of fat crystals

von: Marangoni, Alejandro G.

2002, in: Food research international

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13

Physical Properties IV

von: Marangoni, Alejandro G.

2004, in: Food research international

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14

FOOD CHEMISTRY-BIOCHEMISTRY - Ternary Phase Behavior of Milk Fat Fractions

von: Marangoni, Alejandro G.

1998, in: Journal of agricultural and food chemistry

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15

Structural basis for the yield stress in plastic disperse systems

von: Marangoni, Alejandro G.

2003, in: Applied physics letters

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16

Organogels: An Alternative Edible Oil-Structuring Method

von: Marangoni, Alejandro G.

2012, in: The journal of the American Oil Chemists' Society

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17

FEATURES - Visualization and Structural Analysis of Fat Crystal Networks - Novel microscopic and rheological techniques in combination with fractal analysis aid in studying the structure of fat crystal networks and predicting their functional properties

von: Marangoni, Alejandro G.

1998, in: Food technology

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18

Candida and Pseudomonas Lipase-Catalyzed Hydrolysis of Butteroil in the Absence of Organic Solvents

von: MARANGONI, ALEJANDRO G.

1994, in: Journal of food science

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19

The influence of chemical interesterification on the physicochemical properties of complex fat systems. 3. Rheology and fractality of the crystal network

von: Marangoni, Alejandro G.

1998, in: Journal of the American Oil Chemists' Society

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20

Tomato Peroxidase: Rapid Isolation and Partial Characterization

von: MARANGONI, ALEJANDRO G.

1989, in: Journal of food science

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