High internal phase emulsion gels (HIPE-gels) prepared using food-grade components

Edible applications of shellac oleogels: spreads, chocolate paste and cakes

(2014) Ashok R. Patel et al.   Food & Function

High internal phase emulsion (HIPE) organogels prepared from charge-driven assembled polymer organogels

(2013) Tao Zhang et al.   CHEMICAL COMMUNICATIONS

Stress-relaxation behavior of a physical gel: Evidence of co-occurrence of structural relaxation and water diffusion in ionic alginate gels

(2013) Giancarmine Gentile et al.   EUROPEAN POLYMER JOURNAL

Preparation and rheological characterization of shellac oleogels and oleogel-based emulsions

(2013) Ashok R. Patel et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Shellac as a natural material to structure a liquid oil-based thermo reversible soft matter system

(2013) Ashok R. Patel et al.   RSC Advances

Organogel-Emulsions with Mixtures of β-Sitosterol and γ-Oryzanol: Influence of Water Activity and Type of Oil Phase on Gelling Capability

(2012) Hassan Sawalha et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Organogels: An Alternative Edible Oil-Structuring Method

(2012) Alejandro G. Marangoni et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

High internal phase emulsion gels (HIPE-gels) from polymer dispersions reinforced with quadruple hydrogen bond functionality

(2011) Yunhua Chen et al.   CHEMICAL COMMUNICATIONS

Formation of oleogels based on edible lipid materials

(2011) Lakmali Samuditha K. Dassanayake et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets

(2011) Eric Dickinson   FOOD HYDROCOLLOIDS

Structure and functionality of edible fats

(2011) Alejandro G. Marangoni et al.   Soft Matter

Rheological characterization of κ-carrageenan/galactomannan and xanthan/galactomannan gels: Comparison of galactomannans from non-traditional sources with conventional galactomannans

(2010) A.C. Pinheiro et al.   CARBOHYDRATE POLYMERS

Co-gelation mechanism of xanthan and galactomannan

(2010) Masakuni Tako et al.   COLLOID AND POLYMER SCIENCE

Relationship Between Molecular Structure and Thermo-mechanical Properties of Candelilla Wax and Amides Derived from (R)-12-Hydroxystearic Acid as Gelators of Safflower Oil

(2010) Jorge F. Toro-Vazquez et al.   Food Biophysics

Food emulsions and foams: Stabilization by particles

(2009) Eric Dickinson   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Deformation and fracture of emulsion-filled gels: Effect of oil content and deformation speed

(2008) Guido Sala et al.   FOOD HYDROCOLLOIDS

Matrix properties affect the sensory perception of emulsion-filled gels

(2006) Guido Sala et al.   FOOD HYDROCOLLOIDS