Ashok R. Patel

Associate Professor

Biotechnology and Food Engineering Program

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Ashok R. Patel is Technion Associate Professor at the Guangdong Technion – Israel Institute of Technology. He earned his PhD in Pharmaceutics from Institute of Chemical Technology, India in 2008. Following his postdoctoral research in the field of colloidal delivery systems of foods at Unilever R&D in Netherlands, he relocated to Belgium and joined Ghent University as a Research Director of Vandemoortele Centre for Lipid Science and Technology and Associate Professor in Microstructure-Based Food Product Development. Author of book ‘Alternative Routes to Oil Structuring (Springer, 2015)’ and editor of book ‘Edible Oil Structuring: Concepts, Methods and Applications (RSC, 2017), he 1prides himself in being an internationally mobile researcher who has been active in the field of applied colloid science within different sectors, including CRO (Piramal Healthcare Ltd, India), Industry (Unilever R&D Vlaardingen, Netherlands), University (Ghent University, Belgium) and Research institute (International Iberian Nanotechnology Laboratory, Portugal). Dr. Patel’s research is focused on using under-utilized food grade ingredients to create novel edible soft matter systems (oleocolloids, complex emulsions, foams, gels and nano/micro particles) to solve formulation issues in food product development. As a leading expert in the field of edible oil structuring, he has published more than 50 ‘first-authored’ (and > 90 overall) publications including original research papers, reviews, book chapters and patents. For his research, he has received prestigious and highly competitive individual funding from European Commission (Marie Curie International Incoming Fellowship, Marie Curie Career Integration Grant and Marie Curie Cofund Fellowship). In 2015, he was selected for a once-in-a-lifetime opportunity to participate at the Lindau Nobel Laureate meeting as a visiting scientist. He is an active reviewer for grant applications from different countries and a verified reviewer for more than 50 different journals, he is an associate editor for Journal of American Oil Chemists’ Society (AOCS Press) and Current Research in Food Science (Elsevier) and serves as editorial board member for Food Biophysics (Springer), Heliyon (Elsevier) and FrontiersIn (UK).

  • Food Colloids, 
  • Edible Soft Matter, 
  • Oil Structuring, 
  • Encapsulation and Colloidal Delivery Systems.

Papers

 

Wang, T., Chen, X., Zhong, Q., Chen, Z., Wang, R., and Patel, A.R.Facile and efficient construction of water-soluble biomaterials with tunable mesoscopic structures using all-natural edible proteins” Advanced Functional Materials (2019) DOI: 10.1002/adfm.201901830 (2019).

 

Patel, A.R.Functional and engineered colloids from edible materials for emerging applications in designing the food of the future” Advanced Functional Materials (2018) DOI: 10.1002/adfm.201806809.

 

Wijaya, W., Van der Meeren, P., Dewettinck, K., and Patel, A.R. “High internal phase emulsion (HIPE)-templated biopolymeric oleofilms containing an ultra-high concentration of edible liquid oil” Food & Function, 9: 1993-1997 (2018).

 

Wijaya, W., Van der Meeren, P. and Patel, A.R. “Cold set gelation of whey protein isolate and low-methoxy pectin at low pH Food Hydrocolloids, 65: 35-45 (2017).

 

Patel, A.R., Rajarethirem, P., Cludts, N., Lewille, B., DeVos, W.H., Lesaffer, A., and Dewettinck, K. “Bio-polymer based structuring of liquid oil into soft solids and oleogels using water continuous emulsions as templates” Langmuir, 31: 2065-73 (2015).

 

Patel, A.R., and Velikov, K.P. “Zein as a source of functional colloidal nano- and microstructures” Current Opinion in Colloid Interface Science, 19: 450-58 (2014).

 

Patel, A.R., Remijn, C., Cabero, A.M., Heussen, P.C.M., Seijen ten Hoorn, J. and Velikov, K.P. “Novel all-natural microcapsules from gelatin and shellac for biorelated applications” Advanced Functional Materials, 23: 4710-18 (2013).

 

Books & Book Chapters

 

Patel, A.R.Shellac-based oleogels” in the book Edible Oleogels: Structure and Health Implications, 2nd edition (ed. Marangoni, A.G. and Garti, N.), Academic Press and AOCS Press, London, UK, 173-192, 2018.

 

Patel, A.R. (ed.) Edible Oil Structuring: Concepts, Methods and Applications, Royal Society of Chemistry, UK (2017).

 

Patel, A.R.Alternative Routes to Oil StructuringSpringer International Publishing, New York, USA (2015).