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Ashok R. Patel

Ghent University
Technion – Israel Institute of Technology

134

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Corrigendum to “Improved bioaccessibility of polymethoxyflavones loaded into high internal phase emulsions stabilized by biopolymeric complexes: A dynamic digestion study via TNO’s gastrointestinal model”[Curr Res Food Sci, Volume 2 (June 2020) 11–19]

2021
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A Survey on Spoofing Detection Systems for Fake Fingerprint Presentation Attacks

2021
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Crystallization of polymethoxyflavones in high internal phase emulsions stabilized using biopolymeric complexes: Implications for microstructure and in vitro digestion properties

2021 Food bioscience
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Biopolymer-based oleocolloids

2020
- Ashok R. Patel
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Edible Colloids: Functional and Engineered Colloids from Edible Materials for Emerging Applications in Designing the Food of the Future (Adv. Funct. Mater. 18/2020)

2020 Advanced Functional Materials
- Ashok R. Patel
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Effect of low-methoxy pectin on interfacial and emulsion stabilizing properties of heated whey protein isolate (WPI) aggregates

2020 Food Structure
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Advances in our understanding of the structure and functionality of edible fats and fat mimetics

2019 Soft Matter
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Whey protein isolate–low methoxyl pectin nanocomplexes improve physicochemical and stability properties of quercetin in a model fat-free beverage

2019 Food & Function
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Nanostructures: Facile and Efficient Construction of Water‐Soluble Biomaterials with Tunable Mesoscopic Structures Using All‐Natural Edible Proteins (Adv. Funct. Mater. 31/2019)

2019 Advanced Functional Materials
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An Approach for Scaling Up Performance of Fingerprint Recognition

2019
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