Research output per year
Research output per year
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Dive into the research topics where Guido Sala is active. These topic labels come from the works of this person. Together they form a unique fingerprint.
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Effect of plasmin on casein hydrolysis and textural properties of rennet-induced model cheeses
Cai, H., Bijl, E., Scholten, E. & Sala, G., Mar 2023, In: Food Research International. 165, 112421.Research output: Contribution to journal › Article › Academic › peer-review
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Emulsifier crystal formation and its role in periodic deformation-relaxation of emulsion droplets upon cooling
Zhou, X., Arita-Merino, N., Meesters, G., Sala, G. & Sagis, L. M. C., Jun 2023, In: Journal of Food Engineering. 347, 11 p., 111430.Research output: Contribution to journal › Article › Academic › peer-review
Open Access -
Role of polysaccharides in tribological and sensory properties of model dairy beverages
Ji, L., den Otter, D., Cornacchia, L., Sala, G. & Scholten, E., Jan 2023, In: Food Hydrocolloids. 134, 108065.Research output: Contribution to journal › Article › Academic › peer-review
Open Access -
Structural and functional differences between ice crystal-dominated and fat network-dominated ice cream
Liu, X., Sala, G. & Scholten, E., May 2023, In: Food Hydrocolloids. 138, 108466.Research output: Contribution to journal › Article › Academic › peer-review
Open Access1 Citation (Scopus) -
Are micelles actually at the interface in micellar casein stabilized foam and emulsions?
Zhou, X., Yang, J., Sala, G. & Sagis, L. M. C., Aug 2022, In: Food Hydrocolloids. 129, 107610.Research output: Contribution to journal › Article › Academic › peer-review
Open Access7 Citations (Scopus)
Activities
- 5 Oral presentation
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Effect of polysaccharide characteristics on lubrication
Lei Ji (Speaker), Antonia Orthmann (Contributor), Leonardo Cornacchia (Contributor), Peng Jinfeng (Contributor), Guido Sala (Contributor) & Elke Scholten (Contributor)
3 Nov 2021Activity: Talk or presentation › Oral presentation › Academic
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Physicochemical, textural and melting properties of heated casein gels with various fat content
Bo Yuan (Speaker), Ward Eekhoudt (Contributor), Elke Scholten (Contributor) & Guido Sala (Speaker)
4 Nov 2021Activity: Talk or presentation › Oral presentation › Academic
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Contribution of starch and protein to the mechanical properties of plant-based food.
Zhihong Lyu (Speaker), Guido Sala (Speaker) & Elke Scholten (Speaker)
4 Nov 2021Activity: Talk or presentation › Oral presentation › Academic
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Contribution of maize starch and pea protein to the mechanical properties of plant-based food
Zhihong Lyu (Speaker), Guido Sala (Contributor) & Elke Scholten (Contributor)
4 Nov 2021Activity: Talk or presentation › Oral presentation › Academic
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Clustering oil droplets in emulsions and gels: is it a useful strategy to influence perception?
P.L. Fuhrmann (Contributor), G. Sala (Contributor), M.A. Stieger (Contributor) & E. Scholten (Speaker)
9 Jul 2019Activity: Talk or presentation › Oral presentation › Other
Press/Media
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Students bring WUR curriculum up to date: 'Why isn’t there a course on the protein transition?'
27/01/21 → 28/01/21
2 Media contributions
Press/Media: Expert Comment › Professional
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Zuivelvervangers: kans of bedreiging?
15/01/18
1 Media contribution
Press/Media: Expert Comment › Other
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Texture of plant-foods: Using tribology to design guidelines for improved texture
Li, N., Scholten, E. & Sala, G.
1/12/22 → …
Project: PhD
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Development tools to reduce fat in ice cream.
Liu, X., Scholten, E., van der Linden, E. & Sala, G.
1/10/19 → …
Project: PhD