Edible “Oleocolloids”: The Final Frontier in Food Innovation?

ADVERTISEMENT RETURN TO ISSUEPREVViewpointNEXTEdible "Oleocolloids": The Final Frontier in Food Innovation?Ashok R. Patel*View Author Information Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium*Present address: International Iberian Nanotechnology Laboratory, Av. Mestre José Veiga s/n, 4715-330 Braga, Portugal. E-mail: [email protected], [email protected]. Phone: + 351 253 140 112-2370. Mob. no. 00351938173331.Cite this: J. Agric. Food Chem. 2017, 65, 17, 3432–3433Publication Date (Web):April 21, 2017Publication History Received29 March 2017Published online21 April 2017Published inissue 3 May 2017https://pubs.acs.org/doi/10.1021/acs.jafc.7b01421https://doi.org/10.1021/acs.jafc.7b01421in-briefACS PublicationsCopyright © 2017 American Chemical SocietyRequest reuse permissionsArticle Views836Altmetric-Citations12LEARN ABOUT THESE METRICSArticle Views are the COUNTER-compliant sum of full text article downloads since November 2008 (both PDF and HTML) across all institutions and individuals. These metrics are regularly updated to reflect usage leading up to the last few days.Citations are the number of other articles citing this article, calculated by Crossref and updated daily. Find more information about Crossref citation counts.The Altmetric Attention Score is a quantitative measure of the attention that a research article has received online. Clicking on the donut icon will load a page at altmetric.com with additional details about the score and the social media presence for the given article. Find more information on the Altmetric Attention Score and how the score is calculated. Share Add toView InAdd Full Text with ReferenceAdd Description ExportRISCitationCitation and abstractCitation and referencesMore Options Share onFacebookTwitterWechatLinked InRedditEmail Other access optionsGet e-Alertsclose SUBJECTS:Colloids,Emulsions,Food,Lipids,Liquids Get e-Alerts