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Andrew J Gravelle

Showing results (1-10 of 9) with videos related to

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Advances in Food and Nutrition Research|March 21, 2018
Ethylcellulose Oleogels: Structure, Functionality, and Food ApplicationsAndrew J Gravelle, Alejandro G Marangoni
Journal of Colloid and Interface Science|April 24, 2021
A new fractal structural-mechanical theory of particle-filled colloidal networks with heterogeneous stress translationAndrew J Gravelle, Alejandro G Marangoni
Data in Brief|October 8, 2021
Dataset on the small- and large deformation mechanical properties of emulsion-filled gelatin hydrogels as a model particle-filled composite food gelAndrew J Gravelle, Alejandro G Marangoni
Current Research in Food Science|May 6, 2026
Stability of synergistic behavior in ethyl cellulose-glycerol monostearate binary oleogelsMursalin Sajib, Nitin Nitin, Andrew J Gravelle
Scientific Reports|September 16, 2017
Food-grade filler particles as an alternative method to modify the texture and stability of myofibrillar gelsAndrew J Gravelle, Shai Barbut, Alejandro G Marangoni
Food & Function|November 21, 2012
Fractionation of ethylcellulose oleogels during settingAndrew J Gravelle, Shai Barbut, Alejandro G Marangoni
Food Research International (Ottawa, Ont.)|June 24, 2019
Considerations for readdressing theoretical descriptions of particle-reinforced composite food gelsAndrew J Gravelle, Reed A Nicholson, Shai Barbut, et al.
Data in Brief|August 22, 2019
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 systemAndrew J Gravelle, Reed A Nicholson, Shai Barbut, et al.
Food Research International (Ottawa, Ont.)|March 15, 2017
Influencing the crystallization behavior of binary mixtures of stearyl alcohol and stearic acid (SOSA) using ethylcelluloseAndrew J Gravelle, Maya Davidovich-Pinhas, Shai Barbut, et al.
Pageof 1

Showing results (1-10 of 9) with videos related to

Sort By:
Pageof 1
Advances in Food and Nutrition Research|March 21, 2018
Ethylcellulose Oleogels: Structure, Functionality, and Food ApplicationsAndrew J Gravelle, Alejandro G Marangoni
Journal of Colloid and Interface Science|April 24, 2021
A new fractal structural-mechanical theory of particle-filled colloidal networks with heterogeneous stress translationAndrew J Gravelle, Alejandro G Marangoni
Data in Brief|October 8, 2021
Dataset on the small- and large deformation mechanical properties of emulsion-filled gelatin hydrogels as a model particle-filled composite food gelAndrew J Gravelle, Alejandro G Marangoni
Current Research in Food Science|May 6, 2026
Stability of synergistic behavior in ethyl cellulose-glycerol monostearate binary oleogelsMursalin Sajib, Nitin Nitin, Andrew J Gravelle
Scientific Reports|September 16, 2017
Food-grade filler particles as an alternative method to modify the texture and stability of myofibrillar gelsAndrew J Gravelle, Shai Barbut, Alejandro G Marangoni
Food & Function|November 21, 2012
Fractionation of ethylcellulose oleogels during settingAndrew J Gravelle, Shai Barbut, Alejandro G Marangoni
Food Research International (Ottawa, Ont.)|June 24, 2019
Considerations for readdressing theoretical descriptions of particle-reinforced composite food gelsAndrew J Gravelle, Reed A Nicholson, Shai Barbut, et al.
Data in Brief|August 22, 2019
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 systemAndrew J Gravelle, Reed A Nicholson, Shai Barbut, et al.
Food Research International (Ottawa, Ont.)|March 15, 2017
Influencing the crystallization behavior of binary mixtures of stearyl alcohol and stearic acid (SOSA) using ethylcelluloseAndrew J Gravelle, Maya Davidovich-Pinhas, Shai Barbut, et al.
Pageof 1