Braulio Macias-Rodriguez
Braulio Macias-Rodriguez
Unilever, University of Amsterdam
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Engineering rheological properties of edible oleogels with ethylcellulose and lecithin
M Aguilar-Zárate, BA Macias-Rodriguez, JF Toro-Vazquez, AG Marangoni
Carbohydrate polymers 205, 98-105, 2019
Rheological characterization of triglyceride shortenings
B Macias-Rodriguez, AG Marangoni
Rheologica Acta 55 (9), 767-779, 2016
Linear and nonlinear rheological behavior of fat crystal networks
BA Macias-Rodriguez, AA Marangoni
Critical reviews in food science and nutrition 58 (14), 2398-2415, 2018
Physicochemical and rheological characterization of roll-in shortenings
B Macias-Rodriguez, AG Marangoni
Journal of the American Oil Chemists' Society 93 (4), 575-585, 2016
In situ trapping and treating of hexavalent chromium using scleroglucan-based fluids: A proof of concept
E Pensini, A Elsayed, BM Rodriguez, AG Marangoni, A Singh, B Sleep, ...
Colloids and Surfaces A: Physicochemical and Engineering Aspects 559, 192-200, 2018
Nonlinear viscoelasticity of fat crystal networks
BA Macias-Rodriguez, RH Ewoldt, AG Marangoni
Rheologica Acta 57 (3), 251-266, 2018
Pulsed UV light as a postprocessing intervention for decontamination of hard‐cooked peeled eggs
B Macias‐Rodriguez, W Yang, K Schneider, C Rock
International Journal of Food Science & Technology 49 (11), 2472-2480, 2014
Natural emulsion gels and lecithin-based sorbents: A potential treatment method for organic spills on surface waters
P Safieh, E Pensini, A Marangoni, K Lamont, SM Ghazani, ...
Colloids and Surfaces a: Physicochemical and Engineering Aspects 574, 245-259, 2019
Natural guar, xanthan and carboxymethyl-cellulose-based fluids: Potential use to trap and treat hexavalent chromium in the subsurface
A Siwik, E Pensini, A Elsayed, BM Rodriguez, AG Marangoni, CM Collier
Journal of Environmental Chemical Engineering 7 (1), 102807, 2019
Shear rheological properties of composite fluids and stability of particle suspensions: Potential implications for fracturing and environmental fluids
E Pensini, BM Rodriguez, AG Marangoni, CM Collier, A Elsayed, A Siwik
The Canadian Journal of Chemical Engineering 97 (9), 2395-2407, 2019
Effect of rheology and humic acids on the transport of environmental fluids: Potential implications for soil remediation revealed through microfluidics
A Siwik, E Pensini, BM Rodriguez, AG Marangoni, CM Collier, B Sleep
Journal of Applied Polymer Science 137 (11), 48465, 2020
The role of nonlinear viscoelasticity on the functionality of laminating shortenings
BA Macias-Rodriguez, F Peyronel, AG Marangoni
Journal of Food Engineering 212, 87-96, 2017
Concentration-independent mechanics and structure of hagfish slime
G Chaudhary, DS Fudge, B Macias-Rodriguez, RH Ewoldt
Acta biomaterialia 79, 123-134, 2018
Understanding the functionality of lipid‐based materials under large‐amplitude nonlinear deformations
BA Macias‐Rodriguez, AG Marangoni
Lipid Technology 29 (3-4), 23-27, 2017
Rheology and texture of cream, milk fat, butter and dairy fat spreads
BA Macias-Rodriguez, AG Marangoni
Dairy Fat Products and Functionality, 245-275, 2020
Bakery shortenings: structure and mechanical function
BA Macias-Rodriguez, AG Marangoni
Applied Rheology 27 (3), 1-8, 2017
Path-dependent rheology of carbon particle-hydroxyethylcellulose fluids
T Marshall, AG Marangoni, MG Corradini, A Rodriguez-Uribe, M Misra, ...
Colloids and Surfaces A: Physicochemical and Engineering Aspects 612, 126000, 2021
The fat in a perfect croissant
B Macias Rodriguez, AG Marangoni
Physics Today 71 (1), 70-71, 2018
Size-dependent filling effect of crystalline celluloses in structural engineering of composite oleogels
M Bhattarai, P Penttilä, L Barba, B Macias-Rodriguez, S Hietala, ...
LWT 160, 113331, 2022
Elastic reinforcement and yielding of starch-filled lipid gels
BA Macias-Rodriguez, KP Velikov
Food Structure 32, 100257, 2022
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