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Alejandro G Marangoni

Showing results (21-30 of 117) with videos related to

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Food Research International (Ottawa, Ont.)|January 21, 2020
Comparing methods to produce fibrous material from zeinKristin D Mattice, Alejandro G Marangoni
Biophysical Chemistry|December 29, 2004
On the nature of the maximum gelation temperature in polymer gelsAlejandro G Marangoni, Susan M Tosh
Food Research International (Ottawa, Ont.)|May 22, 2017
Matrix effects on the crystallization behaviour of butter and roll-in shortening in laminated bakery productsKristin D Mattice, Alejandro G Marangoni
Current Research in Food Science|September 11, 2020
Evaluating the use of zein in structuring plant-based productsKristin D Mattice, Alejandro G Marangoni
Food Research International (Ottawa, Ont.)|March 28, 2018
Processed cheese as a polymer matrix composite: A particle toolkit for the replacement of milk fat with canola oil in processed cheesePere R Ramel, Alejandro G Marangoni
Current Research in Food Science|April 15, 2021
Lipase-catalyzed glycerolysis extended to the conversion of a variety of edible oils into structural fatsReed A Nicholson, Alejandro G Marangoni
Langmuir : the ACS Journal of Surfaces and Colloids|November 5, 2016
Kinetics of 12-Hydroxyoctadecanoic Acid SAFiN Crystallization Rationalized Using Hansen Solubility ParametersMichael A Rogers, Alejandro G Marangoni
Journal of Colloid and Interface Science|August 25, 2016
Advances in the application of food emulsifier α-gel phases: Saturated monoglycerides, polyglycerol fatty acid esters, and their derivativesFan C Wang, Alejandro G Marangoni
Advances in Food and Nutrition Research|March 21, 2018
Ethylcellulose Oleogels: Structure, Functionality, and Food ApplicationsAndrew J Gravelle, Alejandro G Marangoni
Journal of Colloid and Interface Science|April 24, 2021
A new fractal structural-mechanical theory of particle-filled colloidal networks with heterogeneous stress translationAndrew J Gravelle, Alejandro G Marangoni
Pageof 12

Showing results (21-30 of 117) with videos related to

Sort By:
Pageof 12
Food Research International (Ottawa, Ont.)|January 21, 2020
Comparing methods to produce fibrous material from zeinKristin D Mattice, Alejandro G Marangoni
Biophysical Chemistry|December 29, 2004
On the nature of the maximum gelation temperature in polymer gelsAlejandro G Marangoni, Susan M Tosh
Food Research International (Ottawa, Ont.)|May 22, 2017
Matrix effects on the crystallization behaviour of butter and roll-in shortening in laminated bakery productsKristin D Mattice, Alejandro G Marangoni
Current Research in Food Science|September 11, 2020
Evaluating the use of zein in structuring plant-based productsKristin D Mattice, Alejandro G Marangoni
Food Research International (Ottawa, Ont.)|March 28, 2018
Processed cheese as a polymer matrix composite: A particle toolkit for the replacement of milk fat with canola oil in processed cheesePere R Ramel, Alejandro G Marangoni
Current Research in Food Science|April 15, 2021
Lipase-catalyzed glycerolysis extended to the conversion of a variety of edible oils into structural fatsReed A Nicholson, Alejandro G Marangoni
Langmuir : the ACS Journal of Surfaces and Colloids|November 5, 2016
Kinetics of 12-Hydroxyoctadecanoic Acid SAFiN Crystallization Rationalized Using Hansen Solubility ParametersMichael A Rogers, Alejandro G Marangoni
Journal of Colloid and Interface Science|August 25, 2016
Advances in the application of food emulsifier α-gel phases: Saturated monoglycerides, polyglycerol fatty acid esters, and their derivativesFan C Wang, Alejandro G Marangoni
Advances in Food and Nutrition Research|March 21, 2018
Ethylcellulose Oleogels: Structure, Functionality, and Food ApplicationsAndrew J Gravelle, Alejandro G Marangoni
Journal of Colloid and Interface Science|April 24, 2021
A new fractal structural-mechanical theory of particle-filled colloidal networks with heterogeneous stress translationAndrew J Gravelle, Alejandro G Marangoni
Pageof 12