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个人简介
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.
研究兴趣
论文共 649 篇作者统计合作学者相似作者
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FOOD CHEMISTRY (2024): 137291-137291
Erica Pensini,Alejandro G. Marangoni, Bibiana Bartokova,Anne Laure Fameau,Maria G. Corradini,Jarvis A. Stobbs, Zachary Arthur,Sylvain Prevost
PHYSICS OF FLUIDSno. 3 (2024)
FOOD HYDROCOLLOIDS (2024): 109868
Jarvis A. Stobbs,Erica Pensini,Saeed M. Ghazani, Adam F. G. Leontowich, Amanda Quirk,Kaiyang Tu,Sylvain Prevost, Najet Mahmoudi,Anne-Laure Fameau,Alejandro G. Marangoni
CRYSTAL GROWTH & DESIGNno. 7 (2024): 2685-2699
Food Research International (2024): 114259-114259
Erica Pensini, Stefano Gregori,Alejandro G. Marangoni,Saeed Mirzaee Ghazani,Zhangfei Su,Aicheng Chen, Nour Kashlan
JOURNAL OF MOLECULAR LIQUIDS (2024)
Food Hydrocolloids (2024): 109756
CURRENT RESEARCH IN FOOD SCIENCE (2024): 100682-100682
Colloids and Surfaces C: Environmental Aspects (2024): 100026
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