Ghent University Academic Bibliography

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Your filters: cql: author="Patel, Ashok R*" or (type exact bookEditor and editor="Patel, Ashok R*")

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Crystallization of polymethoxyflavones in high internal phase emulsions stabilized using biopolymeric complexes : implications for microstructure and in vitro digestion properties

Wahyu Wijaya, Huijuan Zheng, Ashok R. Patel, Paul Van der Meeren (UGent) and Qingrong Huang

(2021) FOOD BIOSCIENCE. 40.
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Effect of low-methoxy pectin on interfacial and emulsion stabilizing properties of heated whey protein isolate (WPI) aggregates

Wahyu Wijaya, Sevde Turan, Arima Diah Setiowati (UGent) , Koen Dewettinck (UGent) , Ashok R. Patel and Paul Van der Meeren (UGent)

(2020) FOOD STRUCTURE-NETHERLANDS. 26.
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- Journal Article
- A2
- open access
Improved bioaccessibility of polymethoxyflavones loaded into high internal phase emulsions stabilized by biopolymeric complexes : a dynamic digestion study via TNO's gastrointestinal model

Wahyu Wijaya, Huijuan Zheng, Ting Zheng, Shiwei Su, Ashok R. Patel, Paul Van der Meeren (UGent) and Qingrong Huang

(2020) CURRENT RESEARCH IN FOOD SCIENCE. 2. p.11-19
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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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pH and protein to polysaccharide ratio control the structural properties and viscoelastic network of HIPE-templated biopolymeric oleogels

Wahyu Wijaya, Qingqing Sun, Lien Vermeir (UGent) , Koen Dewettinck (UGent) , Ashok R. Patel and Paul Van der Meeren (UGent)

(2019) FOOD STRUCTURE-NETHERLANDS. 21.
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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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- 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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- 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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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

Crystallization of polymethoxyflavones in high internal phase emulsions stabilized using biopolymeric complexes : implications for microstructure and in vitro digestion properties

Effect of low-methoxy pectin on interfacial and emulsion stabilizing properties of heated whey protein isolate (WPI) aggregates

Improved bioaccessibility of polymethoxyflavones loaded into high internal phase emulsions stabilized by biopolymeric complexes : a dynamic digestion study via TNO's gastrointestinal model

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

pH and protein to polysaccharide ratio control the structural properties and viscoelastic network of HIPE-templated biopolymeric oleogels

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

Formation of functional colloids from protein-polysaccharide interactions

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

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