| Edible oleogels in food products to help maximize health benefits and improve nutritional profiles TA Stortz, AK Zetzl, S Barbut, A Cattaruzza, AG Marangoni Lipid Technology 24 (7), 151-154, 2012 | 231 | 2012 |
| Heat resistant chocolate TA Stortz, AG Marangoni Trends in food science & technology 22 (5), 201-214, 2011 | 113 | 2011 |
| 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 | 110 | 2014 |
| Ethylcellulose solvent substitution method of preparing heat resistant chocolate TA Stortz, AG Marangoni Food research international 51 (2), 797-803, 2013 | 101 | 2013 |
| The replacement for petrolatum: Thixotropic ethylcellulose oleogels in triglyceride oils TA Stortz, AG Marangoni Green Chemistry 16 (6), 3064-3070, 2014 | 70 | 2014 |
| Molecular interactions of ethylcellulose with sucrose particles TA Stortz, DC De Moura, T Laredo, AG Marangoni RSC advances 4 (98), 55048-55061, 2014 | 42 | 2014 |
| The role of lecithin and solvent addition in ethylcellulose-stabilized heat resistant chocolate TA Stortz, T Laredo, AG Marangoni Food biophysics 10, 253-263, 2015 | 29 | 2015 |
| Edible oleogels in food products to help maximize health benefits and improve nutritional profiles. Lipid Technol. 24, 151–154 TA Stortz, AK Zetzl, S Barbut, A Cattaruzza, AG Marangoni | 6 | 2012 |
| Ethylcellulose-Stabilized Heat Resistant Chocolate T Stortz University of Guelph, 2014 | 4 | 2014 |
| Confectionery production T Kriel, H Anais, A Cattaruzza, A Marangoni, T Stortz US Patent App. 15/302,516, 2017 | 1 | 2017 |
