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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 40 different journals, he currently serves as an editorial board member for Springer journal – Food Biophysics.
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CURRENT ORGANIC CHEMISTRY (2024)
BENTHAM SCIENCE PUBLISHERS eBookspp.33-58, (2023)
Current Organic Chemistryno. 18 (2023): 1611-1628
CURRENT ORGANIC CHEMISTRYno. 3 (2023): 166-189
Delivering Functionality in FoodsFood Engineering Seriespp.25-67, (2022)
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