Guido Sala

Search results

• Contribution of starch and protein to the mechanical properties of plant-based food.

  Lyu, Z. (Speaker), Sala, G. (Speaker) & Scholten, E. (Speaker)

  4 Nov 2021

  Activity: Talk or presentation › Oral presentation › Academic

• Physicochemical, textural and melting properties of heated casein gels with various fat content

  Yuan, B. (Speaker), Eekhoudt, W. (Contributor), Scholten, E. (Contributor) & Sala, G. (Speaker)

  4 Nov 2021

  Activity: Talk or presentation › Oral presentation › Academic

• Contribution of maize starch and pea protein to the mechanical properties of plant-based food

  Lyu, Z. (Speaker), Sala, G. (Contributor) & Scholten, E. (Contributor)

  4 Nov 2021

  Activity: Talk or presentation › Oral presentation › Academic

• Effect of polysaccharide characteristics on lubrication

  Ji, L. (Speaker), Orthmann, A. (Contributor), Cornacchia, L. (Contributor), Jinfeng, P. (Contributor), Sala, G. (Contributor) & Scholten, E. (Contributor)

  3 Nov 2021

  Activity: Talk or presentation › Oral presentation › Academic

• Clustering oil droplets in emulsions and gels: is it a useful strategy to influence perception?

  Fuhrmann, P. L. (Contributor), Sala, G. (Contributor), Stieger, M. A. (Contributor) & Scholten, E. (Speaker)

  9 Jul 2019

  Activity: Talk or presentation › Oral presentation › Other