Prof. Ashok Patel is an Associate Professor in Biotechnology and Food Engineering at Guangdong Technion Israel Institute of Technology in Shantou, China where he is currently setting-up a state-of-the-art Food Innovation Lab. He prides himself in being an internationally mobile researcher who has been active in the field of food colloids within different sectors including industry (Unilever R and D Vlaardingen, Netherlands), University (Ghent University, Belgium) and research organization (International Iberian Nanotechnology Laboratory, Portugal). His past and current research is focused on using food-grade ingredients to create novel structured systems including oleogels, foams, colloidal particles and complex emulsions to solve formulation issues in food product development. He has published more than 50 ‘first-authored’ publications in the area of applied colloid science including original research papers, reviews, book chapters and patents. For his research in applied colloid science, he has received prestigious and highly competitive individual funding from the European Commission and other Young Scientist Awards and nominations. In 2015, he was selected for a once-in-a-lifetime opportunity to participate at the Lindau Nobel Laureate meeting as a visiting scientist.

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• Section 1 – Introduction: Oil Structuring: Concepts, Overview and Recent Progress;Section 2 - Structuring Units: Bio-Based Molecular Structuring Agents;Biomimicry: An Approach For Oil Structuring;Section 3 - Structuring Units: Crystalline Particles and Self-Assembled Structures: New Insights into Wax Crystal Networks in Oleogels;Structuring Edible Oil Phases with Fatty Acids and Alcohols;Gelation Properties of Gelator Molecules Derived from 12-Hydroxystearic Acid;Section 4 - Structuring Units: Polymeric Strands and Network: Thermo-Gelation of Ethylcellulose Oleogels;Proteins as Building Blocks for Oil Structuring; Oleogels from Emulsion (HIPE) Templates Stabilized by Protein-Polysaccharide Complexes;Cereal Protein Based Emulsion Gels for Edible Oil Structuring;Section 5 - Edible Applications: Edible Applications of Wax-Based Oleogels;Edible Applications of Ethylcellulose Oleogels;Section 6 - Functional Colloids from Structured Oils: Non-Aqueous Foams Based on Edible Oils;Innovative Dispersion Strategies for Creating Structured Oil Systems;Subject Index

Prof. Ashok Patel is an Associate Professor in Biotechnology and Food Engineering at Guangdong Technion Israel Institute of Technology in Shantou, China where he is currently setting-up a state-of-the-art Food Innovation Lab. He prides himself in being an internationally mobile researcher who has been active in the field of food colloids within different sectors including industry (Unilever R and D Vlaardingen, Netherlands), University (Ghent University, Belgium) and research organization (International Iberian Nanotechnology Laboratory, Portugal). His past and current research is focused on using food-grade ingredients to create novel structured systems including oleogels, foams, colloidal particles and complex emulsions to solve formulation issues in food product development. He has published more than 50 ‘first-authored’ publications in the area of applied colloid science including original research papers, reviews, book chapters and patents. For his research in applied colloid science, he has received prestigious and highly competitive individual funding from the European Commission and other Young Scientist Awards and nominations. In 2015, he was selected for a once-in-a-lifetime opportunity to participate at the Lindau Nobel Laureate meeting as a visiting scientist.

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• Section 1 – Introduction: Oil Structuring: Concepts, Overview and Recent Progress;Section 2 - Structuring Units: Bio-Based Molecular Structuring Agents;Biomimicry: An Approach For Oil Structuring;Section 3 - Structuring Units: Crystalline Particles and Self-Assembled Structures: New Insights into Wax Crystal Networks in Oleogels;Structuring Edible Oil Phases with Fatty Acids and Alcohols;Gelation Properties of Gelator Molecules Derived from 12-Hydroxystearic Acid;Section 4 - Structuring Units: Polymeric Strands and Network: Thermo-Gelation of Ethylcellulose Oleogels;Proteins as Building Blocks for Oil Structuring; Oleogels from Emulsion (HIPE) Templates Stabilized by Protein-Polysaccharide Complexes;Cereal Protein Based Emulsion Gels for Edible Oil Structuring;Section 5 - Edible Applications: Edible Applications of Wax-Based Oleogels;Edible Applications of Ethylcellulose Oleogels;Section 6 - Functional Colloids from Structured Oils: Non-Aqueous Foams Based on Edible Oils;Innovative Dispersion Strategies for Creating Structured Oil Systems;Subject Index

Prof. Ashok Patel is an Associate Professor in Biotechnology and Food Engineering at Guangdong Technion Israel Institute of Technology in Shantou, China where he is currently setting-up a state-of-the-art Food Innovation Lab. He prides himself in being an internationally mobile researcher who has been active in the field of food colloids within different sectors including industry (Unilever R and D Vlaardingen, Netherlands), University (Ghent University, Belgium) and research organization (International Iberian Nanotechnology Laboratory, Portugal). His past and current research is focused on using food-grade ingredients to create novel structured systems including oleogels, foams, colloidal particles and complex emulsions to solve formulation issues in food product development. He has published more than 50 ‘first-authored’ publications in the area of applied colloid science including original research papers, reviews, book chapters and patents. For his research in applied colloid science, he has received prestigious and highly competitive individual funding from the European Commission and other Young Scientist Awards and nominations. In 2015, he was selected for a once-in-a-lifetime opportunity to participate at the Lindau Nobel Laureate meeting as a visiting scientist.

Select Guide Rating

• Section 1 – Introduction: Oil Structuring: Concepts, Overview and Recent Progress;Section 2 - Structuring Units: Bio-Based Molecular Structuring Agents;Biomimicry: An Approach For Oil Structuring;Section 3 - Structuring Units: Crystalline Particles and Self-Assembled Structures: New Insights into Wax Crystal Networks in Oleogels;Structuring Edible Oil Phases with Fatty Acids and Alcohols;Gelation Properties of Gelator Molecules Derived from 12-Hydroxystearic Acid;Section 4 - Structuring Units: Polymeric Strands and Network: Thermo-Gelation of Ethylcellulose Oleogels;Proteins as Building Blocks for Oil Structuring; Oleogels from Emulsion (HIPE) Templates Stabilized by Protein-Polysaccharide Complexes;Cereal Protein Based Emulsion Gels for Edible Oil Structuring;Section 5 - Edible Applications: Edible Applications of Wax-Based Oleogels;Edible Applications of Ethylcellulose Oleogels;Section 6 - Functional Colloids from Structured Oils: Non-Aqueous Foams Based on Edible Oils;Innovative Dispersion Strategies for Creating Structured Oil Systems;Subject Index