prof. Ashok Patel
No current affiliation with UGent
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Prospective observational cohort study on grading the severity of postoperative complications in global surgery research
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High internal phase emulsion (HIPE)-templated biopolymeric oleofilms containing an ultra-high concentration of edible liquid oil
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Surfactant-free oil-in-water-in-oil emulsions stabilized solely by natural components-biopolymers and vegetable fat crystals
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Oil structuring properties of monoglycerides and phytosterols mixtures
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Mixed surfactant systems of sucrose esters and lecithin as a synergistic approach for oil structuring
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Functional colloids from proteins and polysaccharides for food applications
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Chemical profiling of the major components in natural waxes to elucidate their role in liquid oil structuring
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Emulsion-templated liquid oil structuring with soy protein and soy protein : κ-carrageenan complexes
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Cold-set gelation of whey protein isolate and low-methoxyl pectin at low pH
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High internal phase emulsions stabilized solely by whey protein isolate-low methoxyl pectin complexes : effect of pH and polymer concentration