The front cover of issue 11 features artwork by Ashok R. Patel from Gent University. With his colleagues, Ashok’s paper demonstrates a novel way of using food polysaccharides to structure liquid oil into oleogels and further explore its potential application as a shortening alternative.
Read the article in full below – it’s free to access for the next six weeks:
Edible oleogels based on water soluble food polymers: preparation, characterization and potential application
Ashok R. Patel, Nick Cludts, Mohd Dona Bin Sintang, Ans Lesaffer and Koen Dewettinck
Food Funct., 2014, 5, 2833-2841
Issue 11 is also a part-themed issue containing selected contributions from the Food Structures, Digestion and Health Conference, held in Melbourne in October 2013. Click here to view the collection, Guest Edited by Professors Mike Gidley and Li Day.
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