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Bio
Alejandro’s research works toward the development of novel structured emulsions as a fat replacement, which allow for the removal of trans fats and the reduction of saturated fat and palm oil use. Other innovations in this area also include the development of oil gels, or oleogels, and the modulation of the physiological effect of fats and oils by physical structuring. s. Alejandro holds more than 40 patents to this name. He is the co-recipient of the 2008 Guelph Partners of Innovation “Innovator of the year” award for his discovery of a platform technology for the manufacture of structured oil-in-water emulsions to replace high-saturate and high-trans shortening and serve as a base for cosmetics. His recent discovery and patents on edible ethylcelulose oleogels, polymer gelation of oil, heat resistant chocolate, and petrolatum replacement has attracted enormous attention world-wide. His current efforts are focused on biolubricants including 2-stroke oil, and anti-aging creams. In the course of his career Alejandro has published over 350 refereed research articles, 62 book chapters and 16 books.
Research Interests
Papers共 663 篇Author StatisticsCo-AuthorSimilar Experts
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FOOD CHEMISTRY (2024): 137291-137291
PHYSICS OF FLUIDSno. 3 (2024)
Erwin R. Werner-Cárcamo, Yasamin Soleimaniam,Braulio A. Macias-Rodriguez,Mónica Rubilar,Alejandro G. Marangoni
Food Research International (2024): 114579-114579
FOOD HYDROCOLLOIDS (2024): 109868
CRYSTAL GROWTH & DESIGNno. 7 (2024): 2685-2699
Food Research International (2024): 114259-114259
JOURNAL OF MOLECULAR LIQUIDS (2024)
Food Hydrocolloids (2024): 109756
CURRENT RESEARCH IN FOOD SCIENCE (2024): 100682-100682
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