Projects per year
Search results
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Active
Texture of plant-foods: Using tribology to design guidelines for improved texture
Li, N., Scholten, E. & Sala, G.
1/12/22 → …
Project: PhD
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Development tools to reduce fat in ice cream.
Liu, X., Scholten, E., van der Linden, E. & Sala, G.
1/10/19 → …
Project: PhD
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Improving the physicochemical stability of functional dairy drinks.
Zhang, N., Sagis, L. & Sala, G.
15/09/18 → …
Project: PhD
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Finished
Texture and melting of vegan cheese From molecular scale to macroscale
Lyu, Z., Scholten, E. & Sala, G.
19/03/18 → 14/12/22
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., Scholten, E. & Sala, G.
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., Sagis, L. & Sala, G.
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., Scholten, E., Stieger, M. & Sala, G.
15/03/16 → 29/06/20
Project: PhD
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Formation and stability of dairy foams
Chen, M., van Hooijdonk, T., van der Linden, E., Meinders, M. & Sala, G.
1/09/12 → 12/12/16
Project: PhD
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Novel protein foods and novel processing
Avila Ruiz, G., van Boekel, T., Sala, G. & Stieger, M.
20/08/12 → 4/11/16
Project: PhD
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Microbubbles in food systems.
Rovers, T., van der Linden, E., Meinders, M. & Sala, G.
5/04/11 → 16/10/15
Project: PhD