Guido Sala

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  Texture of plant-foods: Using tribology to design guidelines for improved texture

  Li, N., Scholten, E. & Sala, G.

  1/12/22 → …

  Project: PhD

• Characterization of microstructure, mechanical properties and functional properties of natural cheese in relation to the reduction of oil loss.

  Yan, X., van der Linden, E., Landman, J. & Sala, G.

  1/06/20 → …

  Project: PhD

• Understanding the physicochemical properties of frozen dairy products with reduced sugar content.

  Wang, Q., Scholten, E. & Sala, G.

  1/11/19 → …

  Project: PhD

• Development tools to reduce fat in ice cream.

  Liu, X., Scholten, E., van der Linden, E. & Sala, G.

  1/10/19 → …

  Project: PhD

• Characterisation of the microstructural, mechanical and functional properties of heat-treated casein gels.

  Yuan, B., Scholten, E. & Sala, G.

  1/11/18 → …

  Project: PhD

• Improving the physicochemical stability of functional dairy drinks.

  Zhang, N., Sagis, L. & Sala, G.

  15/09/18 → …

  Project: PhD