Alejandro Marangoni's profile

Alejandro Marangoni

Principal Investigator

University of Guelph

I'm working on

8 months ago

Food structure, colloids, lipid crystallization, and rheology

About

I study food materials at the process level: lipid crystallization, colloids, and emulsion/gel structuring. I combine rheology with scattering, imaging, and NMR to link processing to texture, stability, and digestibility in plant‑based and confectionery systems.

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University of Guelph

Cost-effective phospholipid-based tempering agents for chocolate manufacturing

A novel food ingredient approach to chocolate tempering using modified phospholipid fractions derived from soy lecithin. By interesterifying phosphatidylcholine (PC) and phosphatidylethanolamine (PE) fractions with cocon...

TechnologyConceptualUniversity

Alejandro Marangoni

Principal Investigator

University of Guelph

Work experience

University of Guelph

Principal Investigator

Top industry applications

Alternative protein sourcesFood processing technology

Expertise

Chemical PhysicsFood Engineering & ProcessingNanotechnologyRheologySurface Science

Last updated Jan 2026