Ghazani SM - Search Results

1

Avocado-derived polyols for use as novel co-surfactants in low energy self-emulsifying microemulsions.

Ahmed N, Kermanshahi B, Ghazani SM, Tait K, Tcheng M, Roma A, Callender SP, Smith RW, Tam W, Wettig SD, Rogers MA, Marangoni AG, Spagnuolo PA. Ahmed N, et al. Among authors: ghazani sm. Sci Rep. 2020 Mar 27;10(1):5566. doi: 10.1038/s41598-020-62334-y. Sci Rep. 2020. PMID: 32221368 Free PMC article.

2

Quality and safety of frying oils used in restaurants.

Sebastian A, Ghazani SM, Marangoni AG. Sebastian A, et al. Among authors: ghazani sm. Food Res Int. 2014 Oct;64:420-423. doi: 10.1016/j.foodres.2014.07.033. Epub 2014 Jul 31. Food Res Int. 2014. PMID: 30011669

3

Facile lipase-catalyzed synthesis of a chocolate fat mimetic.

Ghazani SM, Marangoni AG. Ghazani SM, et al. Sci Rep. 2018 Oct 15;8(1):15271. doi: 10.1038/s41598-018-33600-x. Sci Rep. 2018. PMID: 30323241 Free PMC article.

4

Development of lecithin and stearic acid based oleogels and oleogel emulsions for edible semisolid applications.

Gaudino N, Ghazani SM, Clark S, Marangoni AG, Acevedo NC. Gaudino N, et al. Among authors: ghazani sm. Food Res Int. 2019 Feb;116:79-89. doi: 10.1016/j.foodres.2018.12.021. Epub 2018 Dec 21. Food Res Int. 2019. PMID: 30717009

5

Heterogeneous Nucleation of 1,3-Distearoyl-2-oleoylglycerol on Tristearin Surfaces.

Co ED, Ghazani SM, Pink DA, Marangoni AG. Co ED, et al. Among authors: ghazani sm. ACS Omega. 2019 Apr 30;4(4):6273-6282. doi: 10.1021/acsomega.9b00147. Epub 2019 Apr 8. ACS Omega. 2019. PMID: 31179405 Free PMC article.

6

Lipid digestion of oil-in-water emulsions stabilized with low molecular weight surfactants.

Ng N , Chen PX , Ghazani SM , Wright AJ , Marangoni A , Goff HD , Joye IJ , Rogers MA . Ng N , et al. Among authors: ghazani sm. Food Funct. 2019 Dec 11;10(12):8195-8207. doi: 10.1039/c9fo02210d. Food Funct. 2019. PMID: 31701112

7

Molecular motifs encoding self-assembly of peptide fibers into molecular gels.

Lan Y, Lv M, Guo S, Nasr P, Ladizhansky V, Vaz R, Corradini MG, Hou T, Ghazani SM, Marnangoni A, Rogers MA. Lan Y, et al. Among authors: ghazani sm. Soft Matter. 2019 Dec 7;15(45):9205-9214. doi: 10.1039/c9sm01793c. Epub 2019 Nov 11. Soft Matter. 2019. PMID: 31710326

8

Molecular Origins of Polymorphism in Cocoa Butter.

Ghazani SM, Marangoni AG. Ghazani SM, et al. Annu Rev Food Sci Technol. 2021 Mar 25;12:567-590. doi: 10.1146/annurev-food-070620-022551. Epub 2021 Jan 19. Annu Rev Food Sci Technol. 2021. PMID: 33467907 Review.

9

Perspective: A commentary on elevated palmitic acid levels in Canadian butter and their relationship to butter hardness.

Marangoni AG, Ghazani SM. Marangoni AG, et al. Among authors: ghazani sm. J Dairy Sci. 2021 Sep;104(9):9380-9382. doi: 10.3168/jds.2021-20469. J Dairy Sci. 2021. PMID: 34420681 Free article. No abstract available.

10

Tempering of cocoa butter and chocolate using minor lipidic components.

Chen J, Ghazani SM, Stobbs JA, Marangoni AG. Chen J, et al. Among authors: ghazani sm. Nat Commun. 2021 Aug 31;12(1):5018. doi: 10.1038/s41467-021-25206-1. Nat Commun. 2021. PMID: 34465789 Free PMC article.

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