Andrew J. Gravelle
机构: Department of Food Science and Technology, University of California, Davis
主页: ucdavis.edu
每年引用次数
引用次数
引用: 1,683
H-指数: 20
I10-指数 : 21
出版物: 46
Ethylcellulose oleogels with extra virgin olive oil: the role of oil minor components on microstructure and mechanical strength
V. Giacintucci , C.D. Di Mattia , G. Sacchetti , F. Flamminii
Food Hydrocolloids 84 508 -514
16
2018
Influence of solvent quality on the mechanical strength of ethylcellulose oleogels
A.J. Gravelle , M. Davidovich-Pinhas , A.K. Zetzl , S. Barbut
Carbohydrate Polymers 135 169 -179
126
2016
Water Immobilization by Glass Microspheres Affects Biological Activity
A. G. Marangoni , M. S. Al-Abdul-Wahid , R. Nicholson , A. Roma
Scientific Reports 8 ( 1) 9744
3
2018
A new fractal structural-mechanical theory of particle-filled colloidal networks with heterogeneous stress translation.
Andrew J. Gravelle , Alejandro G. Marangoni
Journal of Colloid and Interface Science 598 56 -68
2021
The influence of network architecture on the large deformation and fracture behavior of emulsion-filled gelatin gels
Andrew J. Gravelle , Alejandro G. Marangoni
Food Structure 100193
2021
Effect of matrix architecture on the elastic behavior of an emulsion-filled polymer gel
Andrew J. Gravelle , Alejandro G. Marangoni
Food Hydrocolloids 119 106875
13
2021
Towards the development of a predictive model of the formulation-dependent mechanical behaviour of edible oil-based ethylcellulose oleogels
Andrew J. Gravelle , Shai Barbut , Margaret Quinton , Alejandro G. Marangoni
Journal of Food Engineering 143 114 -122
81
2014
The Influence of Particle Size and Protein Content in Particle-Filled Myofibrillar Protein Gels
Andrew J. Gravelle , Alejandro G. Marangoni , Shai Barbut
Meat and Muscle Biology 1 ( 1) 109 -121
2
2017
Structure and properties of an ethylcellulose and stearyl alcohol/stearic acid (EC/SO:SA) hybrid oleogelator system
Andrew J. Gravelle , Carolin Blach , Jochen Weiss , Shai Barbut
European Journal of Lipid Science and Technology 119 ( 11) 1700069
30
2017
Fractionation of ethylcellulose oleogels during setting
Andrew J. Gravelle , Shai Barbut , Alejandro G. Marangoni
Food & Function 4 ( 1) 153 -161
50
2013
Revisiting the crystallization behavior of stearyl alcohol : stearic acid (SO : SA) mixtures in edible oil
Carolin Blach , Andrew J. Gravelle , Fernanda Peyronel , Jochen Weiss
RSC Advances 6 ( 84) 81151 -81163
32
2016
Dataset on the elastic modulus of heat-set whey protein isolate/xanthan gum mixed biopolymer hydrogels filled with glass microspheres: A model particle-filled composite food system.
Andrew J. Gravelle , Reed A. Nicholson , Shai Barbut , Alejandro G. Marangoni
Data in Brief 25 104066
1
2019
Influence of particle size and interfacial interactions on the physical and mechanical properties of particle-filled myofibrillar protein gels
Andrew J. Gravelle , Shai Barbut , Alejandro G. Marangoni
RSC Advances 5 ( 75) 60723 -60735
25
2015
Ethylcellulose Oleogels: Structure, Functionality, and Food Applications.
Andrew J. Gravelle , Alejandro G. Marangoni
Advances in food and nutrition research 84 1 -56
26
2018
Influencing the crystallization behavior of binary mixtures of stearyl alcohol and stearic acid (SOSA) using ethylcellulose.
Andrew J. Gravelle , Maya Davidovich-Pinhas , Shai Barbut , Alejandro G. Marangoni
Food Research International 91 1 -10
48
2017
Considerations for readdressing theoretical descriptions of particle-reinforced composite food gels.
Andrew J. Gravelle , Reed A. Nicholson , Shai Barbut , Alejandro G. Marangoni
Food Research International 122 209 -221
20
2019
Insight into the mechanism of myofibrillar protein gel stability: Influencing texture and microstructure using a model hydrophilic filler
Andrew J. Gravelle , Alejandro G. Marangoni , Shai Barbut
Food Hydrocolloids 60 415 -424
73
2016
Temperature effects on the gelation of ethylcellulose oleogels
Maya Davidovich-Pinhas , Andrew J. Gravelle , Shai Barbut , Alejandro G. Marangoni
Food Hydrocolloids 46 76 -83
43
2015
Vegetable Oil Oleogels Structured Using Mixtures of Stearyl Alcohol and Stearic Acid (SO:SA)
Andrew J. Gravelle , Alejandro G. Marangoni
AOCS Press 193 -217
3
2018
Microstructure of ethylcellulose oleogels and its relationship to mechanical properties
Alexander K. Zetzl , Andrew J. Gravelle , Martin Kurylowicz , John Dutcher
Food Structure 2 ( 1) 27 -40
70
2014