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Andrew J. Gravelle
Andrew J. Gravelle
Department of Food Science and Technology, University of California, Davis
Verified email at ucdavis.edu - Homepage
Title
Cited by
Cited by
Year
Ethylcellulose oleogels: Manufacturing considerations and effects of oil oxidation
AJ Gravelle, S Barbut, AG Marangoni
Food Research International 48 (2), 578-583, 2012
1302012
Microstructure of ethylcellulose oleogels and its relationship to mechanical properties
AK Zetzl, AJ Gravelle, M Kurylowicz, J Dutcher, S Barbut, AG Marangoni
Food Structure 2 (1-2), 27-40, 2014
1202014
Novel trans fat replacement strategies
FC Wang, AJ Gravelle, AI Blake, AG Marangoni
Current Opinion in Food Science 7, 27-34, 2016
1182016
Influence of solvent quality on the mechanical strength of ethylcellulose oleogels
AJ Gravelle, M Davidovich-Pinhas, AK Zetzl, S Barbut, AG Marangoni
Carbohydrate polymers 135, 169-179, 2016
1142016
Towards the development of a predictive model of the formulation-dependent mechanical behaviour of edible oil-based ethylcellulose oleogels
AJ Gravelle, S Barbut, M Quinton, AG Marangoni
Journal of Food Engineering 143, 114-122, 2014
722014
Temperature effects on the gelation of ethylcellulose oleogels
M Davidovich-Pinhas, AJ Gravelle, S Barbut, AG Marangoni
Food Hydrocolloids 46, 76-83, 2015
712015
Insight into the mechanism of myofibrillar protein gel stability: Influencing texture and microstructure using a model hydrophilic filler
AJ Gravelle, AG Marangoni, S Barbut
Food Hydrocolloids 60, 415-424, 2016
652016
Revisiting the crystallization behavior of stearyl alcohol: stearic acid (SO: SA) mixtures in edible oil
C Blach, AJ Gravelle, F Peyronel, J Weiss, S Barbut, AG Marangoni
RSC advances 6 (84), 81151-81163, 2016
572016
Fractionation of ethylcellulose oleogels during setting
AJ Gravelle, S Barbut, AG Marangoni
Food & Function 4 (1), 153-161, 2013
482013
Influencing the crystallization behavior of binary mixtures of stearyl alcohol and stearic acid (SOSA) using ethylcellulose
AJ Gravelle, M Davidovich-Pinhas, S Barbut, AG Marangoni
Food Research International 91, 1-10, 2017
412017
Influence of particle size and interfacial interactions on the physical and mechanical properties of particle-filled myofibrillar protein gels
AJ Gravelle, S Barbut, AG Marangoni
RSC advances 5 (75), 60723-60735, 2015
372015
Ethylcellulose oleogels with extra virgin olive oil: The role of oil minor components on microstructure and mechanical strength
V Giacintucci, CD Di Mattia, G Sacchetti, F Flamminii, AJ Gravelle, ...
Food Hydrocolloids 84, 508-514, 2018
332018
Structure and properties of an ethylcellulose and stearyl alcohol/stearic acid (EC/SO: SA) hybrid oleogelator system
AJ Gravelle, C Blach, J Weiss, S Barbut, AG Marangoni
European Journal of Lipid Science and Technology 119 (11), 1700069, 2017
252017
Food-grade filler particles as an alternative method to modify the texture and stability of myofibrillar gels
AJ Gravelle, S Barbut, AG Marangoni
Scientific Reports 7 (1), 1-16, 2017
232017
Ethylcellulose Oleogels: Structure, Functionality, and Food Applications
AJ Gravelle, AG Marangoni
Advances in Food and Nutrition Research 84, 1-56, 2018
212018
Zein for hydrocarbon remediation: emulsifier, trapping agent, or both?
T Marshall, AJ Gravelle, AG Marangoni, A Elsayed, E Pensini
Colloids and Surfaces A: Physicochemical and Engineering Aspects 589, 124456, 2020
192020
Considerations for readdressing theoretical descriptions of particle-reinforced composite food gels
AJ Gravelle, RA Nicholson, S Barbut, AG Marangoni
Food research international 122, 209-221, 2019
182019
Ethylcellulose oleogels
AJ Gravelle, AG Marangoni, M Davidovich-Pinhas
Edible oleogels: Structure and Health Implications (2nd Ed.), 331-362, 2018
132018
Filled myofibrillar protein gels: Improving cooking loss and texture with model filler particles
AJ Gravelle, AG Marangoni, S Barbut
Food structure 12, 73-81, 2017
132017
Effect of matrix architecture on the elastic behavior of an emulsion-filled polymer gel
AJ Gravelle, AG Marangoni
Food Hydrocolloids 119, 106875, 2021
102021
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Articles 1–20