AG
Andrew Gravelle
Principal Investigator
University of California, Davis
I'm working on
8 months ago
Food materials science, oil structuring, rheology, microstructure
About
At UC Davis, research centers on process–structure–function relationships in food materials. Focus areas include oil structuring and protein gelation, using rheology, crystallization control, and processing design to create trans‑fat alternatives and tailored fat mimetics for alternative proteins.
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University of California, Davis
Oleogels as silicone-free oil thickeners for personal care products
Innovative oleogel systems using ethylcellulose and crystalline gelators offer silicone-free oil thickening for personal care products, enhancing performance traits like oil binding and rheological behavior.
TechnologyConceptualUniversity
University of California, Davis
Scalable multi-component oleogels for industrial fat replacement
Developing scalable multi-component oleogels using polysaccharides and lipid-based gelators to mimic the properties of conventional industrial fats for applications in confectionary and chocolate industries.
TechnologyConceptualUniversity
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