All Stories

  1. Erratum: “Perspective: Margarine as an emulsion-filled colloidal oleogel” [Phys. Fluids 37, 011302 (2025)]

    Article • Physics of Fluids, July 2025, American Institute of Physics

    Alejandro Marangoni

  2. Perspective: Margarine as an emulsion-filled colloidal oleogel

    Article • Physics of Fluids, January 2025, American Institute of Physics

    Alejandro Marangoni

  3. Model of inhibited surface adsorption: Application to foam stabilization and destabilization

    Article • Physics of Fluids, December 2024, American Institute of Physics

    Alejandro Marangoni

  4. Impact of protein sources on the functionality of plant-based cheeses formulated with saturated and unsaturated fat

    Article • Physics of Fluids, December 2024, American Institute of Physics

    Alejandro Marangoni

  5. On the clustering of triacylglycerols in the molten state

    Article • Physics of Fluids, February 2024, American Institute of Physics

    Alejandro Marangoni

  6. Impact of cooling rate and shear flow on crystallization and mechanical properties of wax-crystal networks

    Article • Physics of Fluids, September 2023, American Institute of Physics

    Alejandro Marangoni

  7. Spontaneous aggregation of bovine milk casein micelles: Ultra-small angle x-ray scattering and mathematical modeling

    Article • Physics of Fluids, July 2019, American Institute of Physics

    Alejandro Marangoni

  8. Linear and nonlinear rheological behavior of fat crystal networks

    Article • Critical Reviews in Food Science and Nutrition, May 2017, Taylor & Francis

    Alejandro Marangoni

  9. Development, Characterization, and Utilization of Food-Grade Polymer Oleogels

    Article • Annual Review of Food Science and Technology, February 2016, Annual Reviews

    Alejandro Marangoni

  10. nanostructured fat crystal networks

    Article • Annual Review of Food Science and Technology, April 2015, Annual Reviews

    Alejandro Marangoni, Nuria Cristina Acevedo

  11. Engineering the viscosity and melting behaviour of triacylglycerol biolubricants via interesterification

    Article • RSC Advances, January 2015, Royal Society of Chemistry

    Alejandro Marangoni

  12. Influence of particle size and interfacial interactions on the physical and mechanical properties of particle-filled myofibrillar protein gels

    Article • RSC Advances, January 2015, Royal Society of Chemistry

    Alejandro Marangoni

  13. Internal and external factors affecting the stability of glycerol monostearate structured emulsions

    Article • RSC Advances, January 2015, Royal Society of Chemistry

    Alejandro Marangoni

  14. pH and stability of the α-gel phase in glycerol monostearate–water systems using sodium stearoyl lactylate and sodium stearate as the co-emulsifier

    Article • RSC Advances, January 2015, Royal Society of Chemistry

    Alejandro Marangoni

  15. Nature and dynamics of monostearin phase transitions in water: stability and the sub-α-gel phase

    Article • RSC Advances, January 2014, Royal Society of Chemistry

    Alejandro Marangoni