Projects per year
Search results
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Active
Development of cheese analogues.
Yu, X. (PhD candidate), Scholten, E. (Promotor) & Sala, G. (Co-promotor)
4/12/23 → …
Project: PhD
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Texture of plant-foods: Using tribology to design guidelines for improved texture
Li, N. (PhD candidate), Scholten, E. (Promotor) & Sala, G. (Co-promotor)
1/12/22 → …
Project: PhD
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Oral processing and sensory perception of plant-based meat.
Zhang, Y. (PhD candidate), Scholten, E. (Promotor), Stieger, M. (Promotor) & Sala, G. (Co-promotor)
1/04/21 → …
Project: PhD
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Characterization of microstructure, mechanical properties and functional properties of natural cheese in relation to the reduction of oil loss.
Yan, X. (PhD candidate), van der Linden, E. (Promotor), Landman, J. (Co-promotor) & Sala, G. (Co-promotor)
1/06/20 → …
Project: PhD
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Characterisation of the microstructural, mechanical and functional properties of heat-treated casein gels.
Yuan, B. (PhD candidate), Scholten, E. (Promotor) & Sala, G. (Co-promotor)
1/11/18 → …
Project: PhD
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Improving the physicochemical stability of functional dairy drinks.
Zhang, N. (PhD candidate), Sagis, L. (Promotor) & Sala, G. (Co-promotor)
15/09/18 → …
Project: PhD
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Finished
Understanding the physicochemical properties of frozen dairy products with reduced sugar content.
Wang, Q. (PhD candidate), Scholten, E. (Promotor) & Sala, G. (Co-promotor)
1/11/19 → 25/09/24
Project: PhD
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Development tools to reduce fat in ice cream.
Liu, X. (PhD candidate), Scholten, E. (Promotor) & Sala, G. (Co-promotor)
1/10/19 → 16/01/24
Project: PhD
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Texture and melting of vegan cheese From molecular scale to macroscale
Lyu, Z. (PhD candidate), Scholten, E. (Promotor) & Sala, G. (Co-promotor)
19/03/18 → 14/12/22
Project: PhD
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Engineering of cheese texture by modifying in the curd the ratio among casein fractions and the ratio among proteolytic enzymes.
Cai, H. (PhD candidate), Scholten, E. (Promotor), Bijl, E. (Co-promotor) & Sala, G. (Co-promotor)
20/01/18 → 14/09/22
Project: PhD
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Texture of oral nutritional beverages: Using rheology, tribology and oral coating to provide guidelines for improved textural attributes.
Ji, L. (PhD candidate), Scholten, E. (Promotor) & Sala, G. (Co-promotor)
16/10/17 → 18/03/22
Project: PhD
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Effects of milk powder composition on stability and physical properties of recombined dairy cream.
Zhou, X. (PhD candidate), Sagis, L. (Promotor) & Sala, G. (Co-promotor)
1/09/17 → 22/04/22
Project: PhD
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Effect of spatial distribution of fat droplets on oral processing behaviour and dynamic sensory perception of gelled foods.
Fuhrmann, P. (PhD candidate), Scholten, E. (Promotor), Stieger, M. (Promotor) & Sala, G. (Co-promotor)
15/03/16 → 29/06/20
Project: PhD
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Formation and stability of dairy foams
Chen, M. (PhD candidate), van Hooijdonk, T. (Promotor), van der Linden, E. (Promotor), Meinders, M. (Co-promotor) & Sala, G. (Co-promotor)
1/09/12 → 12/12/16
Project: PhD
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Novel protein foods and novel processing
Avila Ruiz, G. (PhD candidate), van Boekel, T. (Promotor), Sala, G. (Co-promotor) & Stieger, M. (Co-promotor)
20/08/12 → 4/11/16
Project: PhD
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Microbubbles in food systems.
Rovers, T. (PhD candidate), van der Linden, E. (Promotor), Meinders, M. (Co-promotor) & Sala, G. (Co-promotor)
5/04/11 → 16/10/15
Project: PhD