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Alejandro G Marangoni

Showing results (31-40 of 117) with videos related to

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Langmuir : the ACS Journal of Surfaces and Colloids|March 31, 2009
Solvent-modulated nucleation and crystallization kinetics of 12-hydroxystearic acid: a nonisothermal approachMichael A Rogers, Alejandro G Marangoni
Annual Review of Food Science and Technology|November 26, 2014
Nanostructured fat crystal systemsNuria C Acevedo, Alejandro G Marangoni
Journal of Cosmetic Science|April 6, 2018
A comparative study of the rheological and sensory properties of a petroleum-free and a petroleum-based cosmetic creamFan C Wang, Alejandro G Marangoni
Food Research International (Ottawa, Ont.)|August 30, 2017
Prevention of oil migration in palm mid fraction and palm olein using a stabilizer rich in behenic acidFernanda Peyronel, Rodrigo Campos, Alejandro G Marangoni
Current Research in Food Science|September 17, 2024
Effect of saturated and unsaturated fat on the physical properties of plant-based cheeseCameryn Sanders, Stacie Dobson, Alejandro G Marangoni
Journal of Colloid and Interface Science|December 2, 2019
Gelation on demand using switchable double emulsions: A potential strategy for the in situ immobilization of organic contaminantsKristine Lamont, Erica Pensini, Alejandro G Marangoni
Current Research in Food Science|January 23, 2023
Particle filled protein-starch composites as the basis for plant-based meat analoguesStacie Dobson, Thamara Laredo, Alejandro G Marangoni
Journal of Environmental Sciences (China)|February 22, 2020
'Emulsion locks' for the containment of hydrocarbons during surfactant flushingKristine Lamont, Alejandro G Marangoni, Erica Pensini
RSC Advances|March 9, 2026
Multi-scale triglyceride crystal network analysis using a benchtop ultra-small-angle X-ray scattering instrumentKenneth Q K Truong, Alejandro G Marangoni
Food Research International (Ottawa, Ont.)|April 12, 2024
Legume milk-based yogurt mimetics structured using glucono-δ-lactoneLaura Hanley, Stacie Dobson, Alejandro G Marangoni
Pageof 12

Showing results (31-40 of 117) with videos related to

Sort By:
Pageof 12
Langmuir : the ACS Journal of Surfaces and Colloids|March 31, 2009
Solvent-modulated nucleation and crystallization kinetics of 12-hydroxystearic acid: a nonisothermal approachMichael A Rogers, Alejandro G Marangoni
Annual Review of Food Science and Technology|November 26, 2014
Nanostructured fat crystal systemsNuria C Acevedo, Alejandro G Marangoni
Journal of Cosmetic Science|April 6, 2018
A comparative study of the rheological and sensory properties of a petroleum-free and a petroleum-based cosmetic creamFan C Wang, Alejandro G Marangoni
Food Research International (Ottawa, Ont.)|August 30, 2017
Prevention of oil migration in palm mid fraction and palm olein using a stabilizer rich in behenic acidFernanda Peyronel, Rodrigo Campos, Alejandro G Marangoni
Current Research in Food Science|September 17, 2024
Effect of saturated and unsaturated fat on the physical properties of plant-based cheeseCameryn Sanders, Stacie Dobson, Alejandro G Marangoni
Journal of Colloid and Interface Science|December 2, 2019
Gelation on demand using switchable double emulsions: A potential strategy for the in situ immobilization of organic contaminantsKristine Lamont, Erica Pensini, Alejandro G Marangoni
Current Research in Food Science|January 23, 2023
Particle filled protein-starch composites as the basis for plant-based meat analoguesStacie Dobson, Thamara Laredo, Alejandro G Marangoni
Journal of Environmental Sciences (China)|February 22, 2020
'Emulsion locks' for the containment of hydrocarbons during surfactant flushingKristine Lamont, Alejandro G Marangoni, Erica Pensini
RSC Advances|March 9, 2026
Multi-scale triglyceride crystal network analysis using a benchtop ultra-small-angle X-ray scattering instrumentKenneth Q K Truong, Alejandro G Marangoni
Food Research International (Ottawa, Ont.)|April 12, 2024
Legume milk-based yogurt mimetics structured using glucono-δ-lactoneLaura Hanley, Stacie Dobson, Alejandro G Marangoni
Pageof 12