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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 MarangoniScientific Reports|December 2, 2024
Spontaneous nanosized liposome formation from crude dried lecithin upon addition of glycerolAlejandro G Marangoni, Erica PensiniSoft Matter|April 10, 2026
Electromechanical responses in water-rich self-assembled amphiphile gels and hydrated ionogels: reassessing piezoelectric attributionsErica Pensini, Alejandro G MarangoniJournal of Colloid and Interface Science|December 7, 2007
Modified fractal model and rheological properties of colloidal networksDongming Tang, Alejandro G MarangoniAdvances in Colloid and Interface Science|January 16, 2007
Quantitative study on the microstructure of colloidal fat crystal networks and fractal dimensionsDongming Tang, Alejandro G MarangoniComprehensive Reviews in Food Science and Food Safety|February 3, 2025
Safety of edible coatings on fruits and vegetablesSarah Gammage, Alejandro G MarangoniData 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 MarangoniFood Chemistry|January 11, 2020
Functionalizing zein through antisolvent precipitation from ethanol or aetic acidKristin D Mattice, Alejandro G MarangoniFood Chemistry|September 15, 2020
Physical properties of zein networks treated with microbial transglutaminaseKristin D Mattice, Alejandro G MarangoniNature 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 MarangoniPageof 12