| Structure and functionality of edible fats AG Marangoni, N Acevedo, F Maleky, F Peyronel, G Mazzanti, B Quinn, ... Soft Matter 8 (5), 1275-1300, 2012 | 261 | 2012 |
| Characterization of the nanoscale in triacylglycerol crystal networks NC Acevedo, AG Marangoni Crystal growth & design 10 (8), 3327-3333, 2010 | 205 | 2010 |
| Replacement of pork fat in frankfurter-type sausages by soybean oil oleogels structured with rice bran wax TL Wolfer, NC Acevedo, KJ Prusa, JG Sebranek, R Tarté Meat Science 145, 352-362, 2018 | 152 | 2018 |
| Microstructure affects the rate of chemical, physical and color changes during storage of dried apple discs NC Acevedo, V Briones, P Buera, JM Aguilera Journal of Food Engineering 85 (2), 222-231, 2008 | 136 | 2008 |
| 3D printing of extended-release tablets of theophylline using hydroxypropyl methylcellulose (HPMC) hydrogels Y Cheng, H Qin, NC Acevedo, X Jiang, X Shi International Journal of Pharmaceutics 591, 119983, 2020 | 120 | 2020 |
| Toward nanoscale engineering of triacylglycerol crystal networks NC Acevedo, AG Marangoni Crystal growth & design 10 (8), 3334-3339, 2010 | 112 | 2010 |
| Advances in our understanding of the structure and functionality of edible fats and fat mimetics AG Marangoni, JPM Van Duynhoven, NC Acevedo, RA Nicholson, ... Soft matter 16 (2), 289-306, 2020 | 107 | 2020 |
| Nanoscale structure intercrystalline interactions in fat crystal networks NC Acevedo, F Peyronel, AG Marangoni Current Opinion in Colloid & Interface Science 16 (5), 374-383, 2011 | 98 | 2011 |
| Development of lecithin and stearic acid based oleogels and oleogel emulsions for edible semisolid applications N Gaudino, SM Ghazani, S Clark, AG Marangoni, NC Acevedo Food Research International 116, 79-89, 2019 | 93 | 2019 |
| Development and characterization of a novel soy lecithin-stearic acid and whey protein concentrate bigel system for potential edible applications MA Bollom, S Clark, NC Acevedo Food Hydrocolloids 101, 105570, 2020 | 86 | 2020 |
| Water–solids interactions, matrix structural properties and the rate of non-enzymatic browning N Acevedo, C Schebor, MP Buera Journal of Food Engineering 77 (4), 1108-1115, 2006 | 80 | 2006 |
| Nanostructured fat crystal systems NC Acevedo, AG Marangoni Annual review of food science and technology 6 (1), 71-96, 2015 | 79 | 2015 |
| Effects of pre-heating soybean protein isolate and transglutaminase treatments on the properties of egg-soybean protein isolate composite gels M Zhang, Y Yang, NC Acevedo Food Chemistry 318, 126421, 2020 | 77 | 2020 |
| Critical laminar shear-temperature effects on the nano-and mesoscale structure of a model fat and its relationship to oil binding and rheological properties NC Acevedo, JM Block, AG Marangoni Faraday discussions 158 (1), 171-194, 2012 | 75 | 2012 |
| Cooling rate and dilution affect the nanostructure and microstructure differently in model fats F Maleky, NC Acevedo, AG Marangoni European Journal of Lipid Science and Technology 114 (7), 748-759, 2012 | 71 | 2012 |
| Determination of the gelation mechanism of freeze–thawed hen egg yolk C Au, NC Acevedo, HT Horner, T Wang Journal of Agricultural and Food Chemistry 63 (46), 10170-10180, 2015 | 70 | 2015 |
| Structure and functionality of nanostructured triacylglycerol crystal networks PR Ramel, ED Co, NC Acevedo, AG Marangoni Progress in Lipid Research 64, 231-242, 2016 | 67 | 2016 |
| Non-enzymatic browning kinetics analysed through water–solids interactions and water mobility in dehydrated potato NC Acevedo, C Schebor, P Buera Food Chemistry 108 (3), 900-906, 2008 | 62 | 2008 |
| High-oleic and conventional soybean oil oleogels structured with rice bran wax as alternatives to pork fat in mechanically separated chicken-based bologna sausage R Tarté, JS Paulus, NC Acevedo, KJ Prusa, SL Lee Lwt 131, 109659, 2020 | 56 | 2020 |
| Functionalization of non-interesterified mixtures of fully hydrogenated fats using shear processing NC Acevedo, AG Marangoni Food and bioprocess technology 7, 575-587, 2014 | 56 | 2014 |
Alejandro G. MarangoniUniversity of Guelph在 uoguelph.ca 的电子邮件经过验证
