| 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 | 108 | 2019 |
| 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 | 42 | 2018 |
| Rheological characterization of triglyceride shortenings B Macias-Rodriguez, AG Marangoni Rheologica Acta 55, 767-779, 2016 | 41 | 2016 |
| Nonlinear viscoelasticity of fat crystal networks BA Macias-Rodriguez, RH Ewoldt, AG Marangoni Rheologica Acta 57, 251-266, 2018 | 30 | 2018 |
| Physicochemical and rheological characterization of roll-in shortenings B Macias-Rodriguez, AG Marangoni Journal of the American Oil Chemists' Society 93, 575-585, 2016 | 28 | 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 | 25 | 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 | 18 | 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 | 15 | 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 | 15 | 2019 |
| Concentration-independent mechanics and structure of hagfish slime G Chaudhary, DS Fudge, B Macias-Rodriguez, RH Ewoldt Acta biomaterialia 79, 123-134, 2018 | 12 | 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 | 10 | 2022 |
| Rheology and texture of cream, milk fat, butter and dairy fat spreads BA Macias-Rodriguez, AG Marangoni Dairy Fat Products and Functionality: Fundamental Science and Technology …, 2020 | 10 | 2020 |
| 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 | 10 | 2019 |
| 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 | 10 | 2017 |
| 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 | 8 | 2020 |
| 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 | 6 | 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 | 5 | 2021 |
| Bakery shortenings: structure and mechanical function BA Macias-Rodriguez, AG Marangoni Applied Rheology 27 (3), 1-8, 2017 | 5 | 2017 |
| Rheological differences between commercial fat types quantified using nonlinear rheological techniques BA Macias-Rodriguez, AG Marangoni J. Food Eng 212, 87-96, 2017 | 5 | 2017 |
| Elastic reinforcement and yielding of starch-filled lipid gels BA Macias-Rodriguez, KP Velikov Food Structure 32, 100257, 2022 | 3 | 2022 |
Alejandro G. MarangoniUniversity of GuelphVerified email at uoguelph.ca
