Ghent University Academic Bibliography

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Whey protein isolate-low methoxyl pectin nanocomplexes improve physicochemical and stability properties of quercetin in a model fat-free beverage

Wahyu Wijaya, Rachel Catherina Harfieyanto, Koen Dewettinck (UGent) , Ashok R Patel and Paul Van der Meeren (UGent)

(2019) FOOD & FUNCTION. 10(2). p.986-996
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- Conference Paper
- C3
Whey protein isolate-low methoxyl pectin soluble complexes as delivery vehicles for quercetin

Wahyu Wijaya, Rachel Catherina Harfieyanto, Ashok R Patel and Paul Van der Meeren (UGent)

(2018) American Chemical Society, 256th National meeting, Abstracts.
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- Book Chapter
Oleogels from emulsion (HIPE) templates stabilized by protein-polysaccharide complexes

Wahyu Wijaya, Paul Van der Meeren (UGent) and Ashok R Patel

(2017) Edible oil structuring : concepts, methods and applications. In Food Chemistry, Function and Analysis 3. p.175-197
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- Conference Paper
- C3
Formation of functional colloids from protein-polysaccharide interactions

Wahyu Wijaya, Ashok R Patel and Paul Van der Meeren (UGent)

(2017) Innovations in Food Science and Technology, Abstracts.
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- Conference Paper
- C3
- open access
Oleogels from high internal phase emulsion templates stabilized by sodium caseinate-alginate complexes

Wahyu Wijaya, Qing Qing Sun, Paul Van der Meeren (UGent) and Ashok R Patel

(2017) Reverse Engineering of Processed Foods, São Paulo School of Advanced Sciences, Abstracts.
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Phytosterols-induced viscoelasticity of oleogels prepared by using monoglycerides

Mohd Dona Bin Sintang (UGent) , Sabine Danthine, Allison Brown (UGent) , Davy Van de Walle (UGent) , Ashok R Patel, Iris Tavernier, Tom Rimaux and Koen Dewettinck (UGent)

(2017) FOOD RESEARCH INTERNATIONAL. 100(1). p.832-840
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- Conference Paper
- C3
Improved stabilisation of concentrated oil-in-water emulsions by complexing soy protein with κ-carrageenan

Iris Tavernier, Koen Dewettinck (UGent) and Ashok R Patel

(2016) Food Structure and Functionality Forum, 2nd Symposium, Abstracts.

Academic Bibliography

Whey protein isolate-low methoxyl pectin nanocomplexes improve physicochemical and stability properties of quercetin in a model fat-free beverage

Whey protein isolate-low methoxyl pectin soluble complexes as delivery vehicles for quercetin

Oleogels from emulsion (HIPE) templates stabilized by protein-polysaccharide complexes

Formation of functional colloids from protein-polysaccharide interactions

Oleogels from high internal phase emulsion templates stabilized by sodium caseinate-alginate complexes

Phytosterols-induced viscoelasticity of oleogels prepared by using monoglycerides

Improved stabilisation of concentrated oil-in-water emulsions by complexing soy protein with κ-carrageenan

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