Guido Sala

dr.ir.

VLAG
Teacher, Physics and Physical Chemistry of Foods

Research activity per year

If you made any changes in Pure these will be visible here soon.

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.

9 Similar Researchers

Network

Recent external collaboration on country level. Dive into details by clicking on the dots or

30 Article
6 Poster
2 Abstract
1 Report
More

Bulk and interfacial properties of milk fat emulsions stabilized by whey protein isolate and whey protein aggregates
Zhou, X., Sala, G. & Sagis, L. M. C., Dec 2020, In : Food Hydrocolloids. 109, 106100.
Research output: Contribution to journal › Article › Academic › peer-review

Open Access
1 Citation (Scopus)
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
3 Citations (Scopus)
Effect of particle size distribution on rheological properties of chocolate
Feichtinger, A., Scholten, E. & Sala, G., Nov 2020, In : Food and Function. 11, 11, p. 9547-9559 13 p.
Research output: Contribution to journal › Article › Academic › peer-review

Open Access
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
2 Citations (Scopus)
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
9 Citations (Scopus)

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 › Other

Students bring WUR curriculum up to date: 'Why isn’t there a course on the protein transition?'
Guido Sala
27/01/21 → 28/01/21
2 Media contributions
Press/Media: Expert Comment › Professional
Zuivelvervangers: kans of bedreiging?
M.C.J. Quataert & G. Sala
15/01/18
1 Media contribution
Press/Media: Expert Comment › Other

4 Finished
8 Active

Understanding the physicochemical properties of frozen dairy products with reduced sugar content.
Wang, Q., Sala, G., Scholten, E. & van der Linden, E.
1/11/19 → …
Project: PhD
Development tools to reduce fat in ice cream.
Liu, X., Sala, G., Scholten, E. & van der Linden, E.
1/10/19 → …
Project: PhD
Characterisation of the microstructural, mechanical and functional properties of heat-treated casein gels.
Yuan, B., Sala, G., Scholten, E. & van der Linden, E.
1/11/18 → …
Project: PhD
Improving the physicochemical stability of functional dairy drinks.
Zhang, X., Sagis, L. & Sala, G.
15/09/18 → …
Project: PhD
Characterisation of the microstructural, mechanical and functional properties of heat-treated casein gels.
Lyu, Z., Sala, G., Scholten, E. & van der Linden, E.
19/03/18 → …
Project: PhD