Izegem, Belgium
Izegem, Belgium

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Patel A.R.,Ghent University | Schatteman D.,Ghent University | Lesaffer A.,Vandemoortele R and nter | Dewettinck K.,Ghent University
RSC Advances | Year: 2013

We report a unique approach of using a water soluble polymer (a cellulose derivative) to generate organogels via a facile, low temperature process. This finding is an important step towards the development of liquid oil-based soft matter systems for applications in non-bio and bio-related fields. © 2013 The Royal Society of Chemistry.

Patel A.R.,Ghent University | Rodriguez Y.,Vandemoortele R and nter | Lesaffer A.,Vandemoortele R and nter | Dewettinck K.,Ghent University
RSC Advances | Year: 2014

We report a new approach of using dispersed water phase gelation as a mode to create oil continuous emulsion gels. The low temperature gelation property of synergistic hydrocolloid combinations was exploited to develop elastic soft solids using only food-grade components. © 2014 The Partner Organisations.

Patel A.R.,Ghent University | Dumlu P.,Ghent University | Vermeir L.,Ghent University | Lewille B.,Ghent University | And 2 more authors.
Food Hydrocolloids | Year: 2015

We report the fabrication of multiple emulsions where both the enclosed and the external water phases are structured using a combination of two non-gelling biopolymers. Emulsions (with gelled inner water droplets and gelled water continuous phase) were created using a simple 'one-step' process where the oil phase (triglyceride oil and polyglycerol polyricinoleate) and the water phase (containing a combination of locust bean gum and carrageenan) were emulsified at an elevated temperature (70°C) followed by cooling to room temperature. The temperature triggered gelling of the synergistic biopolymer combination led to the formation of structured emulsions on cooling. Flowable to self-standing emulsion gels could be prepared by changing the total concentration of polymers (and the ratios of the individual polymers) as confirmed from low amplitude oscillatory shear rheology and creep recovery measurements. The cryo-scanning electron microscopy images of freeze-fractured emulsion samples revealed the presence of gelled inner water droplets. Further, when subjected to heating and cooling cycles, emulsions displayed reversible rheological changes which could be tuned by simply changing the total polymer concentration and the proportions of individual polymers. Such biopolymer-based structured emulsions with interesting microstructure and rheological properties could find potential applications in bio-related fields like food structuring. © 2014 Elsevier Ltd.

Patel A.R.,Ghent University | Schatteman D.,Ghent University | De Vos W.H.,Cell Systems and Cellular Imaging CSI | De Vos W.H.,University of Antwerp | And 2 more authors.
Journal of Colloid and Interface Science | Year: 2013

We report the preparation and rheological characterization of oleogels and oleogel-based emulsions prepared using shellac as a structurant. Shellac showed excellent oleogelation properties, resulting in liquid oil gelation at a concentration as low as 2. wt%. Microscopic evaluation of these oleogels indicated that the oil gelation was a result of physical entrapment of liquid oil in crystal networks of shellac formed by cooling the hot oil dispersions of shellac to room temperature. The rheological behaviour of shellac oleogels to varying deformation (% strain) was comparable to oleogels prepared using a commercial crystal starter. The cooling and shear rate showed a significant effects on the rheological properties of formed oleogels. The thermo-reversible, hysteresis, thixotropic and shear thinning properties of oleogels were evaluated by comparing rheological data obtained from rotational and oscillatory measurements. Shellac oleogels were further used as continuous phases to generate emulsifier-free w/o emulsions which surprisingly showed good stability over 4. months of storage. Microscopy and rheological evaluations of these emulsions were carried out to obtain more insight into its microstructures. © 2013 Elsevier Inc.

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