Research Output per year
Fingerprint 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. If staff member(s) published prior to his/her WUR affiliation, it is possible that the publication overview, Fingerprint and network diagram are incomplete.
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Network
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Research Output
Effect of oil droplet inhomogeneity at different length scales on mechanical and sensory properties of emulsion-filled gels: Length scale matters
Fuhrmann, P. L., Sala, G., Stieger, M. & Scholten, E., Apr 2020, In : Food Hydrocolloids. 101, 105462.Research output: Contribution to journal › Article › Academic › peer-review
Open Access
2
Citations
(Scopus)
Influence of clustering of protein-stabilised oil droplets with proanthocyanidins on mechanical, tribological and sensory properties of o/w emulsions and emulsion-filled gels
Fuhrmann, P. L., Sala, G., Scholten, E. & Stieger, M., 1 Aug 2020, In : Food Hydrocolloids. 105, 105856.Research output: Contribution to journal › Article › Academic › peer-review
Open Access
Clustering of oil droplets in o/w emulsions: Controlling cluster size and interaction strength
Fuhrmann, P. L., Sala, G., Stieger, M. & Scholten, E., 1 Aug 2019, In : Food Research International. 122, p. 537-547 11 p.Research output: Contribution to journal › Article › Academic › peer-review
Open Access
5
Citations
(Scopus)
Clustering of oil droplets in o/w emulsions enhances perception of oil-related sensory attributes
Fuhrmann, P. L., Kalisvaart, L., Sala, G., Scholten, E. & Stieger, M. A., Dec 2019, In : Food Hydrocolloids. 97, 105215.Research output: Contribution to journal › Article › Academic › peer-review
Open Access
2
Citations
(Scopus)
Effect of gelatinisation on textural properties of complex starch gels: combining microscopy and water distribution to quantify gelatinisation degree
Lyu, Z., Sala, G. & Scholten, E., Jul 2019.Research output: Contribution to conference › Poster
Open Access
Activities
- 1 Oral presentation
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 2019
Activity: Talk or presentation › Oral presentation
Press / Media
Projects
Development tools to reduce fat in ice cream.
Liu, X., Sala, G., Scholten, E. & van der Linden, E.
1/10/19 → …
Project: PhD
Improving the physicochemical stability of functional dairy drinks.
Zhang, X., Sagis, L. & Sala, G.
15/09/18 → …
Project: PhD