prof. Ashok Patel
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Polysaccharide-based oleogels prepared with an emulsion-templated approach
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Nano- and microencapsulation of vitamins
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Edible applications of shellac oleogels: spreads, chocolate paste and cakes
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Going green: tuneable colloidal colour blends from natural colourants
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High internal phase emulsion gels (HIPE-gels) prepared using food-grade components
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CLA-rich soy oil margarine production and characterization
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Engineered colloidal systems from food: grade materials for applications in novel processed foods
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A foam-templated approach for fabricating organogels using a water-soluble polymer
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Preparation and rheological characterization of shellac oleogels and oleogel-based emulsions
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Non-covalent interactions of green tea polyphenol: source of novel colloidal structures