Michael A. Rogers 个人学术档案

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	总计	2019 年至今
引用	6388	3486
h 指数	42	30
i10 指数	91	81

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Alejandro G. MarangoniUniversity of Guelph在 uoguelph.ca 的电子邮件经过验证
Maria G. CorradiniArrell Chair & Associate Professor, University of Guelph, ON, Canada在 uoguelph.ca 的电子邮件经过验证
Amanda WrightUniversity of Guelph在 uoguelph.ca 的电子邮件经过验证
France-Isabelle AuzanneauProfessor of Chemistry, Department of Chemistry, Univrsity of Guelph在 uoguelph.ca 的电子邮件经过验证
Iris JoyeProfessor of Cereal Science, University of Guelph在 uoguelph.ca 的电子邮件经过验证
Peter X ChenUniversity of Waterloo/University of Guelph在 uoguelph.ca 的电子邮件经过验证
Ferenc BorondicsPrincipal Beamline Scientist, SMIS beamline, SOLEIL Synchrotron在 synchrotron-soleil.fr 的电子邮件经过验证
H. Douglas GoffFood Science, University of Guelph在 uoguelph.ca 的电子邮件经过验证
Pedram NasrDepartment of Food Science, University of Guelph在 uoguelph.ca 的电子邮件经过验证
tim maybeam line scientist在 lightsource.ca 的电子邮件经过验证
Arjen BotUnilever R&D在 euronet.nl 的电子邮件经过验证
Jorge F. Toro-VazquezUniversidad Autonoma de San Luis Potosi在 uaslp.mx 的电子邮件经过验证
Saeed Mirzaee Ghazani, PhDResearch associate在 uoguelph.ca 的电子邮件经过验证
Srinivasa R. RaghavanUniversity of Maryland, Professor of Chemical and Biomolecular Engineering在 umd.edu 的电子邮件经过验证
Tao HouCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China在 cornell.edu 的电子邮件经过验证
Fereidoon ShahidiMemorial University of Newfoundland在 mun.ca 的电子邮件经过验证
Christopher SzakalNational Institute of Standards and Technology (NIST)在 nist.gov 的电子邮件经过验证
Paul WesterhoffRegents Professor, Arizona State University在 asu.edu 的电子邮件经过验证
Richard CanadyNeutralScience LLC在 neutralscience.org 的电子邮件经过验证
Shawn WettigSchool of Pharmacy, University of Waterloo在 uwaterloo.ca 的电子邮件经过验证

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Michael A. Rogers

其他姓名Rogers, M, Rogers, MA, Mike Rogers

University of Guelph, Department of Food Science

在 uoguelph.ca 的电子邮件经过验证 - 首页

Molecular Gels Food Science Lipid Chemistry Food Materials Science Organogel


标题按引用次数排序按年份排序按标题排序	引用次数引用次数	年份
Potential food applications of edible oil organogels NE Hughes, AG Marangoni, AJ Wright, MA Rogers, JWE Rush Trends in Food Science & Technology 20 (10), 470-480, 2009	360	2009
4.56: Novel Lipid Substitutes MA Rogers Comprehensive Biotechnology, 662-675, 2019	349*	2019
To gel or not to gel: Correlating molecular gelation with solvent parameters Y Lan, MG Corradini, RG Weiss, SR Raghavan, MA Rogers Chemical Society Reviews 44 (17), 6035-6058, 2015	339	2015
12-Hydroxystearic acid oleogels MA Rogers Edible oleogels, 85-102, 2018	277*	2018
Encyclopedia of food chemistry: fat replacers MA Rogers Academic Press, 2019	233*	2019
Advances in edible oleogel technologies–A decade in review A Singh, FI Auzanneau, MA Rogers Food Research International 97, 307-317, 2017	231	2017
Novel structuring strategies for unsaturated fats–Meeting the zero-trans, zero-saturated fat challenge: A review MA Rogers Food Research International 42 (7), 747-753, 2009	218	2009
Nanostructuring fiber morphology and solvent inclusions in 12-hydroxystearic acid/canola oil organogels MA Rogers, AJ Wright, AG Marangoni Current opinion in colloid & interface science 14 (1), 33-42, 2009	169	2009
Harnessing Hansen solubility parameters to predict organogel formation J Gao, S Wu, MA Rogers Journal of Materials Chemistry 22 (25), 12651-12658, 2012	161	2012
Oil organogels: the fat of the future? MA Rogers, AJ Wright, AG Marangoni Soft matter 5 (8), 1594-1596, 2009	158	2009
Effect of calcium source and exposure-time on basic caviar spherification using sodium alginate P Lee, MA Rogers International Journal of Gastronomy and Food Science 1 (2), 96-100, 2012	145	2012
Measurement of nanomaterials in foods: integrative consideration of challenges and future prospects C Szakal, SM Roberts, P Westerhoff, A Bartholomaeus, N Buck, ... ACS nano 8 (4), 3128-3135, 2014	140	2014
Engineering the oil binding capacity and crystallinity of self-assembled fibrillar networks of 12-hydroxystearic acid in edible oils MA Rogers, AJ Wright, AG Marangoni Soft Matter 4 (7), 1483-1490, 2008	140	2008
Comparing and correlating solubility parameters governing the self-assembly of molecular gels using 1, 3: 2, 4-dibenzylidene sorbitol as the gelator Y Lan, MG Corradini, X Liu, TE May, F Borondics, RG Weiss, MA Rogers Langmuir 30 (47), 14128-14142, 2014	127	2014
Non-isothermal nucleation and crystallization of 12-hydroxystearic acid in vegetable oils MA Rogers, AG Marangoni Crystal Growth and Design 8 (12), 4596-4601, 2008	121	2008
Edible oleogels in molecular gastronomy MA Rogers, T Strober, A Bot, JF Toro-Vazquez, T Stortz, AG Marangoni International Journal of Gastronomy and Food Science 2 (1), 22-31, 2014	111	2014
Solvent-modulated nucleation and crystallization kinetics of 12-hydroxystearic acid: a nonisothermal approach MA Rogers, AG Marangoni Langmuir 25 (15), 8556-8566, 2009	111	2009
Structural basis for the yield stress in plastic disperse systems AG Marangoni, MA Rogers Applied Physics Letters 82 (19), 3239-3241, 2003	110	2003
Influence of emulsifier structure on lipid bioaccessibility in oil–water nanoemulsions A Speranza, MG Corradini, TG Hartman, D Ribnicky, A Oren, MA Rogers Journal of agricultural and food chemistry 61 (26), 6505-6515, 2013	100	2013
Scaling behavior of the elastic modulus in colloidal networks of fat crystals TS Awad, MA Rogers, AG Marangoni The Journal of Physical Chemistry B 108 (1), 171-179, 2004	95	2004

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