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Results: 1-25/32
Authors:
Rojas, AM
Gerschenson, LN
Marangoni, AG
Citation: Am. Rojas et al., Contributions of cellular components to the rheological behaviour of kiwifruit, FOOD RES IN, 34(2-3), 2001, pp. 189-195
Authors:
Gerschenson, LN
Rojas, AM
Marangoni, AG
Citation: Ln. Gerschenson et al., Effects of processing on kiwi fruit dynamic rheological behaviour and tissue structure, FOOD RES IN, 34(1), 2001, pp. 1-6
Authors:
Narine, SS
Marangoni, AG
Citation: Ss. Narine et Ag. Marangoni, Elastic modulus as an indicator of macroscopic hardness of fat crystal networks, LEBENSM-WIS, 34(1), 2001, pp. 33-40
Authors:
Wright, AJ
Scanlon, MG
Hartel, RW
Marangoni, AG
Citation: Aj. Wright et al., Rheological properties of milkfat and butter, J FOOD SCI, 66(8), 2001, pp. 1056-1071
Authors:
Copp, LJ
Blenkinsop, RW
Yada, RY
Marangoni, AG
Citation: Lj. Copp et al., The relationship between respiration and chip color during long-term storage of potato tubers, AM J POTATO, 77(5), 2000, pp. 279-287
Authors:
Marangoni, AG
Citation: Ag. Marangoni, Phenolics and antioxidants special issue, FOOD RES IN, 33(6), 2000, pp. 407-407
Authors:
Marangoni, AG
Citation: Ag. Marangoni, Physical properties II, FOOD RES IN, 33(1), 2000, pp. 1-1
Authors:
Marangoni, AG
Barbut, S
McGauley, SE
Marcone, M
Narine, SS
Citation: Ag. Marangoni et al., On the structure of particulate gels - the case of salt-induced cold gelation of heat-denatured whey protein isolate, FOOD HYDROC, 14(1), 2000, pp. 61-74
Authors:
Marangoni, AG
Citation: Ag. Marangoni, Elasticity of high-volume-fraction fractal aggregate networks: A thermodynamic approach, PHYS REV B, 62(21), 2000, pp. 13951-13955
Authors:
Wright, AJ
McGauley, SE
Narine, SS
Willis, WM
Lencki, RW
Marangoni, AG
Citation: Aj. Wright et al., Solvent effects on the crystallization behavior of milk fat fractions, J AGR FOOD, 48(4), 2000, pp. 1033-1040
Authors:
Wright, AJ
Hartel, RW
Narine, SS
Marangoni, AG
Citation: Aj. Wright et al., The effect of minor components on milk fat crystallization, J AM OIL CH, 77(5), 2000, pp. 463-475
Authors:
Marangoni, AG
Wright, AJ
Narine, SS
Lencki, RW
Citation: Ag. Marangoni et al., Comment on the use of direct pulsed nuclear magnetic resonance solid fat content measurements in phase behavior studies of lipid mixtures, J AM OIL CH, 77(5), 2000, pp. 565-567
Authors:
Wright, AJ
Narine, SS
Marangoni, AG
Citation: Aj. Wright et al., Comparison of experimental techniques used in lipid crystallization studies, J AM OIL CH, 77(12), 2000, pp. 1239-1242
Authors:
Lopez-Amaya, C
Marangoni, AG
Citation: C. Lopez-amaya et Ag. Marangoni, Phospholipases, FOOD SCI, 97, 2000, pp. 91-119
Authors:
Lopez-Amaya, C
Marangoni, AG
Citation: C. Lopez-amaya et Ag. Marangoni, Lipases, FOOD SCI, 97, 2000, pp. 121-146
Authors:
Narine, SS
Marangoni, AG
Citation: Ss. Narine et Ag. Marangoni, Mechanical and structural model of fractal networks of fat crystals at lowdeformations, PHYS REV E, 60(6), 1999, pp. 6991-7000
Authors:
Narine, SS
Marangoni, AG
Citation: Ss. Narine et Ag. Marangoni, Fractal nature of fat crystal networks, PHYS REV E, 59(2), 1999, pp. 1908-1920
Authors:
Narine, SS
Marangoni, AG
Citation: Ss. Narine et Ag. Marangoni, Relating structure of fat crystal networks to mechanical properties: a review, FOOD RES IN, 32(4), 1999, pp. 227-248
Authors:
Lopez-Amaya, C
Marangoni, AG
Citation: C. Lopez-amaya et Ag. Marangoni, Comparison of dynamic and integrated light-scattering techniques in the study of the interaction of Candida rugosa lipase with DPPC liposomes, BIOPHYS CH, 80(2), 1999, pp. 69-83
Authors:
Willis, WM
Marangoni, AG
Citation: Wm. Willis et Ag. Marangoni, Biotechnological strategies for the modification of food lipids, BIOT GEN EN, 16, 1999, pp. 141-175
Authors:
Marangoni, AG
Narine, SS
Citation: Ag. Marangoni et Ss. Narine, The influence of microstructure on the macroscopic rheological properties of soft materials, SCANNING, 21(2), 1999, pp. 120-121
Authors:
Hongsprabhas, P
Barbut, S
Marangoni, AG
Citation: P. Hongsprabhas et al., The structure of cold-set whey protein isolate gels prepared with Ca++, FOOD SCIENC, 32(4), 1999, pp. 196-202
Authors:
Narine, SS
Marangoni, AG
Citation: Ss. Narine et Ag. Marangoni, Microscopic and rheological studies of fat crystal networks, J CRYST GR, 199, 1999, pp. 1315-1319
Authors:
Willis, WM
Marangoni, AG
Citation: Wm. Willis et Ag. Marangoni, Assessment of lipase- and chemically catalyzed lipid modification strategies for the production of structured lipids, J AM OIL CH, 76(4), 1999, pp. 443-450
Authors:
Marangoni, AG
Citation: Ag. Marangoni, On the use and misuse of the avrami equation in characterization of the kinetics of fat crystallization (vol 75, pg 1465, 1998), J AM OIL CH, 76(2), 1999, pp. 281-281