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Alejandro G Marangoni

Showing results (1-10 of 117) with videos related to

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Journal of Agricultural and Food Chemistry|March 23, 2018
Challenges and Opportunities of Fats and OilsAlejandro G Marangoni
Nature Food|May 21, 2024
A more ecological chocolateAlejandro G Marangoni
Scientific Reports|December 2, 2024
Spontaneous nanosized liposome formation from crude dried lecithin upon addition of glycerolAlejandro G Marangoni, Erica Pensini
Soft Matter|April 10, 2026
Electromechanical responses in water-rich self-assembled amphiphile gels and hydrated ionogels: reassessing piezoelectric attributionsErica Pensini, Alejandro G Marangoni
Journal of Colloid and Interface Science|December 7, 2007
Modified fractal model and rheological properties of colloidal networksDongming Tang, Alejandro G Marangoni
Advances in Colloid and Interface Science|January 16, 2007
Quantitative study on the microstructure of colloidal fat crystal networks and fractal dimensionsDongming Tang, Alejandro G Marangoni
Comprehensive Reviews in Food Science and Food Safety|February 3, 2025
Safety of edible coatings on fruits and vegetablesSarah Gammage, Alejandro G Marangoni
Current Research in Food Science|April 10, 2025
Ed-->itorial overview: The green transitionAlejandro G Marangoni, Priera Panescu
Data in Brief|October 8, 2021
Dataset on the small- and large deformation mechanical properties of emulsion-filled gelatin hydrogels as a model particle-filled composite food gelAndrew J Gravelle, Alejandro G Marangoni
Food Chemistry|January 11, 2020
Functionalizing zein through antisolvent precipitation from ethanol or aetic acidKristin D Mattice, Alejandro G Marangoni
Pageof 12

Showing results (1-10 of 117) with videos related to

Sort By:
Pageof 12
Journal of Agricultural and Food Chemistry|March 23, 2018
Challenges and Opportunities of Fats and OilsAlejandro G Marangoni
Nature Food|May 21, 2024
A more ecological chocolateAlejandro G Marangoni
Scientific Reports|December 2, 2024
Spontaneous nanosized liposome formation from crude dried lecithin upon addition of glycerolAlejandro G Marangoni, Erica Pensini
Soft Matter|April 10, 2026
Electromechanical responses in water-rich self-assembled amphiphile gels and hydrated ionogels: reassessing piezoelectric attributionsErica Pensini, Alejandro G Marangoni
Journal of Colloid and Interface Science|December 7, 2007
Modified fractal model and rheological properties of colloidal networksDongming Tang, Alejandro G Marangoni
Advances in Colloid and Interface Science|January 16, 2007
Quantitative study on the microstructure of colloidal fat crystal networks and fractal dimensionsDongming Tang, Alejandro G Marangoni
Comprehensive Reviews in Food Science and Food Safety|February 3, 2025
Safety of edible coatings on fruits and vegetablesSarah Gammage, Alejandro G Marangoni
Current Research in Food Science|April 10, 2025
Ed-->itorial overview: The green transitionAlejandro G Marangoni, Priera Panescu
Data in Brief|October 8, 2021
Dataset on the small- and large deformation mechanical properties of emulsion-filled gelatin hydrogels as a model particle-filled composite food gelAndrew J Gravelle, Alejandro G Marangoni
Food Chemistry|January 11, 2020
Functionalizing zein through antisolvent precipitation from ethanol or aetic acidKristin D Mattice, Alejandro G Marangoni
Pageof 12