| 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 | 174 | 2014 |
| Ethylcellulose oleogels: Manufacturing considerations and effects of oil oxidation AJ Gravelle, S Barbut, AG Marangoni Food Research International 48 (2), 578-583, 2012 | 172 | 2012 |
| 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 | 170 | 2016 |
| Novel trans fat replacement strategies FC Wang, AJ Gravelle, AI Blake, AG Marangoni Current Opinion in Food Science 7, 27-34, 2016 | 164 | 2016 |
| Temperature effects on the gelation of ethylcellulose oleogels M Davidovich-Pinhas, AJ Gravelle, S Barbut, AG Marangoni Food Hydrocolloids 46, 76-83, 2015 | 106 | 2015 |
| 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 | 104 | 2014 |
| 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 | 98 | 2016 |
| 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 | 87 | 2016 |
| 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 | 70 | 2017 |
| 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 | 66 | 2018 |
| Fractionation of ethylcellulose oleogels during setting AJ Gravelle, S Barbut, AG Marangoni Food & Function 4 (1), 153-161, 2013 | 58 | 2013 |
| 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 | 47 | 2017 |
| 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 | 45 | 2015 |
| Ethylcellulose Oleogels: Structure, Functionality, and Food Applications AJ Gravelle, AG Marangoni Advances in Food and Nutrition Research 84, 1-56, 2018 | 44 | 2018 |
| 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), 11544, 2017 | 35 | 2017 |
| 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 | 29 | 2019 |
| 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 | 26 | 2020 |
| 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 | 23 | 2017 |
| Effect of matrix architecture on the elastic behavior of an emulsion-filled polymer gel AJ Gravelle, AG Marangoni Food Hydrocolloids 119, 106875, 2021 | 22 | 2021 |
| Ethylcellulose oleogels AJ Gravelle, AG Marangoni, M Davidovich-Pinhas Edible oleogels: Structure and Health Implications (2nd Ed.), 331-362, 2018 | 18 | 2018 |
Alejandro G. MarangoniUniversity of Guelph在 uoguelph.ca 的电子邮件经过验证
