Research output per year
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 members have published prior to their WUR affiliation, it is possible that the publication overview, Fingerprint and network diagram are incomplete.
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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 Access -
Effect of gelatinization and swelling degree on the lubrication behavior of starch suspensions
Ji, L., Zhang, H., Cornacchia, L., Sala, G. & Scholten, E., 1 Sep 2022, In: Carbohydrate Polymers. 291, 119523.Research output: Contribution to journal › Article › Academic › peer-review
Open Access -
Lubrication properties of model dairy beverages: Effect of the characteristics of protein dispersions and emulsions
Ji, L., Cornacchia, L., Sala, G. & Scholten, E., Jul 2022, In: Food Research International. 157, 111209.Research output: Contribution to journal › Article › Academic › peer-review
Open Access -
Oral Processing of Dairy Products
Sala, G. & Scholten, E., 2 Feb 2022, Oral Processing and Consumer Perception: Biophysics, Food Microstructures and Health. Wolf, B., Bakalis, S. & Chen, J. (eds.). Royal Society of Chemistry, p. 248-282 35 p. (Food Chemistry, Function and Analysis; vol. 30).Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review
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Rheological behaviour of attractive emulsions differing in droplet-droplet interaction strength
Fuhrmann, P. L., Breunig, S., Sala, G., Sagis, L., Stieger, M. & Scholten, E., Feb 2022, In: Journal of Colloid and Interface Science. 607, p. 389-400 12 p.Research output: Contribution to journal › Article › Academic › peer-review
Open Access1 Citation (Scopus)
Activities
- 5 Oral presentation
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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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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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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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Development tools to reduce fat in ice cream.
Liu, X., Sala, G., Scholten, E. & van der Linden, E.
1/10/19 → …
Project: PhD
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Improving the physicochemical stability of functional dairy drinks.
Zhang, X., Sagis, L. & Sala, G.
15/09/18 → …
Project: PhD