Influencing the crystallization behavior of binary mixtures of stearyl alcohol and stearic acid (SOSA) using ethylcellulose von Gravelle, Andrew J., Davidovich-Pinhas, Maya, Barbut, Shai, Marangoni, Alejandro G.

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Food-grade filler particles as an alternative method to modify the texture and stability of myofibrillar gels von Gravelle, Andrew J., Barbut, Shai, Marangoni, Alejandro G.

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Ethylcellulose oleogels: Manufacturing considerations and effects of oil oxidation von Gravelle, Andrew J., Barbut, Shai, Marangoni, Alejandro G.

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Editorial overview: Virtual collection on chromatographic and mass spectrometric methods in food, health, and agriculture von Gravelle, Andrew J.

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Revisiting the crystallization behavior of stearyl alcohol:stearic acid (SO:SA) mixtures in edible oil von Blach, Carolin, Gravelle, Andrew J, Peyronel, Fernanda, Weiss, Jochen, Barbut, Shai, Marangoni, Alejandro G

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Editorial: Novel delivery systems of flavors and essential oils: exploring potential health applications in foods von Gravelle, Andrew J, Saffarionpour, Shima, Wright, Amanda Joyce

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Insight into the mechanism of myofibrillar protein gel stability: Influencing texture and microstructure using a model hydrophilic filler von Gravelle, Andrew J., Marangoni, Alejandro G., Barbut, Shai

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Dataset on the small- and large deformation mechanical properties of emulsion-filled gelatin hydrogels as a model particle-filled composite food gel von Gravelle, Andrew J., Marangoni, Alejandro G.

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A new fractal structural-mechanical theory of particle-filled colloidal networks with heterogeneous stress translation von Gravelle, Andrew J., Marangoni, Alejandro G.

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Towards the development of a predictive model of the formulation-dependent mechanical behaviour of edible oil-based ethylcellulose oleogels von Gravelle, Andrew J., Barbut, Shai, Quinton, Margaret, Marangoni, Alejandro G.

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Considerations for readdressing theoretical descriptions of particle-reinforced composite food gels von Gravelle, Andrew J., Nicholson, Reed A., Barbut, Shai, Marangoni, Alejandro G.

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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 von Gravelle, Andrew J., Nicholson, Reed A., Barbut, Shai, Marangoni, Alejandro G.

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Temperature effects on the gelation of ethylcellulose oleogels von Davidovich-Pinhas, Maya, Gravelle, Andrew J., Barbut, Shai, Marangoni, Alejandro G.

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Structure and properties of an ethylcellulose and stearyl alcohol/stearic acid (EC/SO:SA) hybrid oleogelator system von Gravelle, Andrew J., Blach, Carolin, Weiss, Jochen, Barbut, Shai, Marangoni, Alejandro G.

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Novel trans fat replacement strategies von Wang, Fan C, Gravelle, Andrew J, Blake, Alexia I, Marangoni, Alejandro G

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Influence of particle size and interfacial interactions on the physical and mechanical properties of particle-filled myofibrillar protein gels von Gravelle, Andrew J., Barbut, Shai, Marangoni, Alejandro G.

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Fractionation of ethylcellulose oleogels during setting von Gravelle, Andrew J, Barbut, Shai, Marangoni, Alejandro G

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Modulating the behavior of ethyl cellulose-based oleogels: The impact food-grade amphiphilic small molecules on structural, mechanical, and rheological properties von Ji, Lei, Gravelle, Andrew J.

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Effect of matrix architecture on the elastic behavior of an emulsion-filled polymer gel von Gravelle, Andrew J., Marangoni, Alejandro G.

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The Influence of Particle Size and Protein Content in Particle-Filled Myofibrillar Protein Gels von Gravelle, Andrew J., Marangoni, Alejandro G., Barbut, Shai

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