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High internal phase emulsion gels (HIPE-gels) prepared using food-grade components

(2014) RSC ADVANCES. 4(35). p.18136-18140
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Abstract
We report a new approach of using dispersed water phase gelation as a mode to create oil continuous emulsion gels. The low temperature gelation property of synergistic hydrocolloid combinations was exploited to develop elastic soft solids using only food-grade components.
Keywords
OIL, GELATION, ALGINATE GELS, GAMMA-ORYZANOL, BETA-SITOSTEROL, SHELLAC OLEOGELS, SENSORY PERCEPTION, RHEOLOGICAL CHARACTERIZATION, FILLED GELS, BEAN GUM INTERACTIONS, microscopy, Gelled emulsions, hydrocolloids

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Citation

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MLA
Patel, Ashok, Ysamar Rodriguez, Ans Lesaffer, et al. “High Internal Phase Emulsion Gels (HIPE-gels) Prepared Using Food-grade Components.” RSC ADVANCES 4.35 (2014): 18136–18140. Print.
APA
Patel, A., Rodriguez, Y., Lesaffer, A., & Dewettinck, K. (2014). High internal phase emulsion gels (HIPE-gels) prepared using food-grade components. RSC ADVANCES, 4(35), 18136–18140.
Chicago author-date
Patel, Ashok, Ysamar Rodriguez, Ans Lesaffer, and Koen Dewettinck. 2014. “High Internal Phase Emulsion Gels (HIPE-gels) Prepared Using Food-grade Components.” Rsc Advances 4 (35): 18136–18140.
Chicago author-date (all authors)
Patel, Ashok, Ysamar Rodriguez, Ans Lesaffer, and Koen Dewettinck. 2014. “High Internal Phase Emulsion Gels (HIPE-gels) Prepared Using Food-grade Components.” Rsc Advances 4 (35): 18136–18140.
Vancouver
1.
Patel A, Rodriguez Y, Lesaffer A, Dewettinck K. High internal phase emulsion gels (HIPE-gels) prepared using food-grade components. RSC ADVANCES. 2014;4(35):18136–40.
IEEE
[1]
A. Patel, Y. Rodriguez, A. Lesaffer, and K. Dewettinck, “High internal phase emulsion gels (HIPE-gels) prepared using food-grade components,” RSC ADVANCES, vol. 4, no. 35, pp. 18136–18140, 2014.
@article{4420801,
  abstract     = {{We report a new approach of using dispersed water phase gelation as a mode to create oil continuous emulsion gels. The low temperature gelation property of synergistic hydrocolloid combinations was exploited to develop elastic soft solids using only food-grade components.}},
  author       = {{Patel, Ashok and Rodriguez, Ysamar and Lesaffer, Ans and Dewettinck, Koen}},
  issn         = {{2046-2069}},
  journal      = {{RSC ADVANCES}},
  keywords     = {{OIL,GELATION,ALGINATE GELS,GAMMA-ORYZANOL,BETA-SITOSTEROL,SHELLAC OLEOGELS,SENSORY PERCEPTION,RHEOLOGICAL CHARACTERIZATION,FILLED GELS,BEAN GUM INTERACTIONS,microscopy,Gelled emulsions,hydrocolloids}},
  language     = {{eng}},
  number       = {{35}},
  pages        = {{18136--18140}},
  title        = {{High internal phase emulsion gels (HIPE-gels) prepared using food-grade components}},
  url          = {{http://dx.doi.org/10.1039/c4ra02119c}},
  volume       = {{4}},
  year         = {{2014}},
}

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