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Food Research International (Ottawa, Ont.)|April 12, 2024
Legume milk-based yogurt mimetics structured using glucono-δ-lactoneLaura Hanley, Stacie Dobson, Alejandro G MarangoniCurrent 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 MarangoniCurrent 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 MarangoniCurrent Research in Food Science|June 27, 2022
Hardness, plasticity, and oil binding capacity of binary mixtures of natural waxes in oliveoilSaeed M Ghazani, Stacie Dobson, Alejandro G MarangoniFood Chemistry|September 10, 2023
Giant multilamellar and large unilamellar lecithin vesicles for the encapsulation and oral delivery of cannabinoidsLaura Hanley, Saeed M Ghazani, 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 MarangoniPageof 12