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Alejandro G Marangoni

Showing results (11-20 of 117) with videos related to

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Critical Reviews in Food Science and Nutrition|August 20, 2024
The solid state and nanostructure of starch: Effects on starch functionalityHenry A Koekuyt, Alejandro G Marangoni
Food Research International (Ottawa, Ont.)|April 17, 2017
Factors affecting the rheological properties of a structured cellular solid used as a fat mimeticAlexia I Blake, Alejandro G Marangoni
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
Food Chemistry|September 15, 2020
Physical properties of zein networks treated with microbial transglutaminaseKristin D Mattice, Alejandro G Marangoni
Nature Food|May 2, 2023
Enzymatic glycerolysis converts vegetable oils into structural fats with the potential to replace palm oil in food productsReed A Nicholson, Alejandro G Marangoni
Scientific Reports|October 17, 2018
Facile lipase-catalyzed synthesis of a chocolate fat mimeticSaeed M Ghazani, Alejandro G Marangoni
Annual Review of Food Science and Technology|January 20, 2021
Molecular Origins of Polymorphism in Cocoa ButterSaeed M Ghazani, Alejandro G Marangoni
Advances in Food and Nutrition Research|March 12, 2002
Structure and mechanical properties of fat crystal networksSuresh S Narine, Alejandro G Marangoni
Food Chemistry|November 18, 2017
Gelatinized wheat starch influences crystallization behaviour and structure of roll-in shortenings in laminated bakery productsKristin D Mattice, Alejandro G Marangoni
Pageof 12

Showing results (11-20 of 117) with videos related to

Sort By:
Pageof 12
Critical Reviews in Food Science and Nutrition|August 20, 2024
The solid state and nanostructure of starch: Effects on starch functionalityHenry A Koekuyt, Alejandro G Marangoni
Food Research International (Ottawa, Ont.)|April 17, 2017
Factors affecting the rheological properties of a structured cellular solid used as a fat mimeticAlexia I Blake, Alejandro G Marangoni
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
Food Chemistry|September 15, 2020
Physical properties of zein networks treated with microbial transglutaminaseKristin D Mattice, Alejandro G Marangoni
Nature Food|May 2, 2023
Enzymatic glycerolysis converts vegetable oils into structural fats with the potential to replace palm oil in food productsReed A Nicholson, Alejandro G Marangoni
Scientific Reports|October 17, 2018
Facile lipase-catalyzed synthesis of a chocolate fat mimeticSaeed M Ghazani, Alejandro G Marangoni
Annual Review of Food Science and Technology|January 20, 2021
Molecular Origins of Polymorphism in Cocoa ButterSaeed M Ghazani, Alejandro G Marangoni
Advances in Food and Nutrition Research|March 12, 2002
Structure and mechanical properties of fat crystal networksSuresh S Narine, Alejandro G Marangoni
Food Chemistry|November 18, 2017
Gelatinized wheat starch influences crystallization behaviour and structure of roll-in shortenings in laminated bakery productsKristin D Mattice, Alejandro G Marangoni
Pageof 12