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Alejandro G. Marangoni

Alejandro G. Marangoni

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Chemistry
Canada
2025

D-Index & Metrics

Chemistry

D-Index
97
Citations
29483
World Ranking
1490
National Ranking
32

Research.com Recognitions

  • 2025 - Research.com Chemistry in Canada Leader Award
  • 2022 - Research.com Chemistry in Canada Leader Award
  • 2018 - Fellow of the Royal Society of Canada Academy of Science

Overview

Alejandro G. Marangoni is affiliated with the University of Guelph in Canada and has contributed extensively to the field of agricultural and biological sciences. Their research mainly focuses on food science, nutrition and dietetics, biomedical engineering, animal science and zoology, and materials chemistry.

Their work covers a variety of topics, including:

  • Proteins in Food Systems
  • Food Chemistry and Fat Analysis
  • Meat and Animal Product Quality
  • Food Composition and Properties
  • Polysaccharides Composition and Applications
  • Surfactants and Colloidal Systems
  • Agriculture Sustainability and Environmental Impact

Marangoni has published frequently in several journals, with notable venues including:

  • Current Research in Food Science
  • Food Hydrocolloids
  • Colloids and Surfaces A Physicochemical and Engineering Aspects
  • Physics of Fluids
  • Journal of Molecular Liquids

Recent publications include the following papers:

  • "Perspectives from CO+RE: How COVID-19 changed our food systems and food security paradigms" (2020), Current Research in Food Science
  • "Applications of fat mimetics for the replacement of saturated and hydrogenated fat in food products" (2020), Current Opinion in Food Science
  • "Bigels and multi-component organogels: An overview from rheological perspective" (2020), Food Hydrocolloids
  • "Physical properties of plant-based cheese products produced with zein" (2020), Food Hydrocolloids
  • "Evaluating the use of zein in structuring plant-based products" (2020), Current Research in Food Science

The scientist has collaborated frequently with several co-authors, particularly with:

  • Erica Pensini (56 joint works)
  • Saeed M. Ghazani (39 joint works)
  • Thamara Laredo (21 joint works)
  • Jarvis Stobbs (14 joint works)
  • Stacie Dobson (13 joint works)

Among their recognitions, Alejandro G. Marangoni was awarded the designation of Fellow of the Royal Society of Canada in 2018 by the Academy of Science.

Best Publications

  • Organogels: An Alternative Edible Oil-Structuring Method

    Alejandro G. Marangoni

  • Enzyme Kinetics: A Modern Approach

    Alejandro G. Marangoni

  • Membrane effects in postharvest physiology

    A.G. Marangoni;T. Palma;D.W. Stanley

  • Structure and Physical Properties of Plant Wax Crystal Networks and Their Relationship to Oil Binding Capacity

    Alexia I. Blake;Edmund D. Co;Alejandro G. Marangoni

  • Relating structure of fat crystal networks to mechanical properties: a review.

    Suresh S. Narine;Alejandro G. Marangoni

  • Chlorophyll degradation in processed foods and senescent plant tissues

    James W. Heaton;Alejandro G. Marangoni

  • Mechanical properties of ethylcellulose oleogels and their potential for saturated fat reduction in frankfurters.

    Alexander K. Zetzl;Alejandro G. Marangoni;Shai Barbut

  • Potential food applications of edible oil organogels

    Naomi E. Hughes;Alejandro G. Marangoni;Amanda J. Wright;Michael A. Rogers

  • Effect of cooling rate on the structure and mechanical properties of milk fat and lard

    R Campos;S.S Narine;A.G Marangoni

  • Fractal nature of fat crystal networks

    Suresh S. Narine;Alejandro G. Marangoni

  • Structure and functionality of edible fats

    Alejandro G. Marangoni;Nuria Acevedo;Fatemeh Maleky;Edmund Co

  • Shear Nanostructuring of Monoglyceride Organogels

    Sara Da Pieve;Sonia Calligaris;Edmund Co;Maria C. Nicoli

  • Relationship between Crystallization Behavior and Structure in Cocoa Butter

    Alejandro G. Marangoni;Sara E. Mcgauley

  • Engineering triacylglycerols: The role of interesterification

    Alejandro G. Marangoni;Dérick Rousseau

  • Lipid modification strategies in the production of nutritionally functional fats and oils

    Wendy M. Willis;Robert W. Lencki;Alejandro G. Marangoni

  • The Effect of Minor Components on Milk Fat Crystallization

    Amanda J. Wright;Richard W. Hartel;Suresh S. Narine;Alejandro G. Marangoni

  • CHILLING INJURY. A REVIEW OF POSSIBLE MECHANISMS

    K. L. Parkin;A. Marangoni;R. L. Jackman;R. Y. Yada

  • Edible oleogels: structure and health implications.

    A. G. Marangoni;N. Garti

  • Edible oleogels in food products to help maximize health benefits and improve nutritional profiles

    Terri A. Stortz;Alexander K. Zetzl;Shai Barbut;Andrea Cattaruzza

  • On the structure of particulate gels—the case of salt-induced cold gelation of heat-denatured whey protein isolate

    A.G. Marangoni;S. Barbut;S.E. McGauley;M. Marcone

  • Isolation and sequencing of Escherichia coli gene proP reveals unusual structural features of the osmoregulatory proline/betaine transporter, ProP.

    Doreen E. Culham;Bonnie Lasby;Alejandro G. Marangoni;Jocelyn L. Milner

  • Physical Properties of Lipids

    Alejandro G. Marangoni;Suresh S. Narine

Frequent Co-Authors

Shai Barbut
Shai Barbut University of Guelph
Rickey Y. Yada
Rickey Y. Yada University of British Columbia
Suresh S. Narine
Suresh S. Narine Trent University
Michel Ollivon
Michel Ollivon University of Paris-Saclay
Jochen Weiss
Jochen Weiss University of Hohenheim
Dérick Rousseau
Dérick Rousseau Toronto Metropolitan University
Koushik Seetharaman
Koushik Seetharaman University of Minnesota
Eric D. Brown
Eric D. Brown McMaster University
Eric B. Sirota
Eric B. Sirota MSD (United States)
Brent E. Sleep
Brent E. Sleep University of Toronto

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