Researcher
Ashok Patel
- Disciplines:Food sciences and (bio)technology, Other chemical sciences, Nutrition and dietetics, Agricultural animal production
Affiliations
- Department of Food safety and food quality (Department)
Member
From1 Oct 2012 → 30 Sep 2016
Projects
1 - 3 of 3
- Structure-function properties of wax-based oleogels prepared in rice bran oilFrom1 Sep 2016 → 31 Dec 2017Funding: BOF - Doctoral projects
- Emulsion-templated structuring of liquid oil for future development of saturated fat-free food products.From1 Oct 2014 → 30 Sep 2018Funding: BOF - Doctoral projects
- Emulsion-templated structuring of liquid oil for future development of saturated fat-free food productsFrom1 Sep 2013 → 31 Aug 2017Funding: Marie Curie - People
Publications
1 - 10 of 63
- High internal phase emulsion (HIPE)-templated biopolymeric oleofilms containing an ultra-high concentration of edible liquid oil(2018)
Authors: Wahyu Wijaya, Paul Van der Meeren, Ashok Patel
Pages: 1993 - 1997 - Cold-set gelation of whey protein isolate and low-methoxyl pectin at low pH(2017)
Authors: Wahyu Wijaya, Paul Van der Meeren, Ashok Patel
Pages: 35 - 45 - Mixed surfactant systems of sucrose esters and lecithin as a synergistic approach for oil structuring(2017)
Authors: Mohd Dona Bin Sintang, Sabine Danthine, Ashok Patel, Tom Rimaux, Davy Van de Walle
Pages: 387 - 396 - Emulsion-templated liquid oil structuring with soy protein and soy protein : U+03BA-carrageenan complexes(2017)
Authors: Iris Tavernier, Ashok Patel, Paul Van der Meeren
Pages: 107 - 120 - Oil structuring properties of monoglycerides and phytosterols mixtures(2017)
Authors: Mohd Dona Bin Sintang, Tom Rimaux, Davy Van de Walle, Koen Dewettinck, Ashok Patel
- Functional colloids from proteins and polysaccharides for food applications(2017)
Authors: Wahyu Wijaya, Ashok Patel, Arima Diah Setiowati, Paul Van der Meeren
Pages: 56 - 69 - High internal phase emulsions stabilized solely by whey protein isolate-low methoxyl pectin complexes : effect of pH and polymer concentration(2017)
Authors: Wahyu Wijaya, Paul Van der Meeren, Christofora Hanny Wijaya, Ashok Patel
Pages: 584 - 594 - Stabilization of oil-in-water emulsions by whey protein isolate-low methoxyl pectin complexes(2016)
Authors: Wahyu Wijaya, Ashok Patel, Christofora Hanny Wijaya, Paul Van der Meeren
Number of pages: 1 - High internal phase emulsion stabilized solely by whey protein isolate and low methoxyl complexes(2016)
Authors: Wahyu Wijaya, Ashok Patel, Paul Van der Meeren
Pages: 110 - 110 - Protein-polysaccharide particles: a new generation of food grade emulsifier(2016)
Authors: Wahyu Wijaya, Ashok Patel, Christofora Hanny Wijaya, Paul Van der Meeren
Number of pages: 1