AM
Alejandro Marangoni
Principal Investigator
University of Guelph
I'm working on
10 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.
Piezoelectric crystalline hydrogels of two surfactants with different polarity and long-chain alcohols
Journal of Molecular Liquids
•2025
Chocolate Tempering: A Perspective
Crystal Growth & Design
•2025
Sulfolane reduction by arginine and ferrous iron ions
Colloids and Surfaces C Environmental Aspects
•2025
Safety of edible coatings on fruits and vegetables
Comprehensive Reviews in Food Science and Food Safety
•2025
No funding yet
This innovator hasn't added funding yet. In the meantime, you might want to explore their publications, patents, and other profile details.
No patents yet
This innovator hasn't added patents yet. In the meantime, you might want to explore their publications, funding, and other profile details.
Partner smarter. Move faster.
Get new partnering requests
delivered to your inbox.
delivered to your inbox.
© 2026 Halo Cures, Inc.