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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.

Agriculture & Biology

microbubbles
droplets
emulsions
casein
sensory properties
micelles
foams
oils
high temperature high pressure treatment
gels
proteins
bovine serum albumin
model food systems
alphaS1-casein
whey protein
protein aggregates
chymosin
lipids
protein isolates
starch gels
beta-casein
Maillard reaction
water distribution
gelatinization
temperature
ingredients
particle size
denaturation
viscosity
films (materials)
microscopy
mechanical properties
heat
phosphorylation
stomach
mouthfeel
heat treatment
hydrolysis
digestion
ionic strength
starch
gelatin
sugars
proanthocyanidins
digestibility
starch granules
bubbles
rheological properties
food quality
physical properties

Medicine & Life Sciences

Caseins
Emulsions
Micelles
Microbubbles
Oils
Cluster Analysis
Chenopodium quinoa
Chymosin
Particle Size
Temperature
Maillard Reaction
Proteins
Gels
Viscosity
Fats
Bovine Serum Albumin
Digestion
Stomach
Pressure
Food
Hydrolysis
Hot Temperature
Water
Phosphorylation
Rupture
Osmolar Concentration
Sonication
Milk
Elastic Modulus
Ultracentrifugation
Air
Monoglycerides
Diacetyl
Trehalose
Diglycerides

Chemical Compounds

Caseins
Foams
Proteins
Micelles
Emulsions
Oils
Thin films
Dispersions
Denaturation
Disintegration
Bovine Serum Albumin
Temperature
Surface-Active Agents
Sugars
Silicon Dioxide
Sonication
Gels
Viscosity
Air
Processing
Amphiphiles
Acids
Preheating
Ionic strength
Agglomeration
Particle size
Water
Stabilization
Liquid films
Monoglycerides
Fats
Diacetyl
Trehalose
Coalescence
Wetting
Diglycerides
Decay (organic)
Textures
Elastic moduli