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Research Output 1997 2020

2020
Emulsions
droplets
mechanical properties
emulsions
sensory properties
2019
2 Citations (Scopus)

Clustering of oil droplets in o/w emulsions: Controlling cluster size and interaction strength

Fuhrmann, P. L., Sala, G., Stieger, M. & Scholten, E., 1 Aug 2019, In : Food Research International. 122, p. 537-547 11 p.

Research output: Contribution to journalArticleAcademicpeer-review

Emulsions
droplets
emulsions
Cluster Analysis
Oils
1 Citation (Scopus)
Emulsions
droplets
emulsions
Cluster Analysis
sensory properties
Open Access
starch gels
water distribution
gelatinization
microscopy
starch
2018
1 Citation (Scopus)

Foam and thin films of hydrophilic silica particles modified by β-casein

Chen, M., Sala, G., van Valenberg, H. J. F., van Hooijdonk, A. C. M., van der Linden, E. & Meinders, M. B. J., 1 Mar 2018, In : Journal of Colloid and Interface Science. 513, p. 357-366

Research output: Contribution to journalArticleAcademicpeer-review

Casein
Caseins
Silicon Dioxide
Foams
Silica
6 Citations (Scopus)

Foam stabilized by large casein micelle aggregates: The effect of aggregate number in foam lamella

Chen, M., Feijen, S., Sala, G., Meinders, M. B. J., van Valenberg, H. J. F., van Hooijdonk, A. C. M. & van der Linden, E., 1 Jan 2018, In : Food Hydrocolloids. 74, p. 342-348

Research output: Contribution to journalArticleAcademicpeer-review

Casein
Micelles
protein aggregates
micelles
foams
2017
11 Citations (Scopus)
Casein
Micelles
Caseins
Dispersions
foams
2016
21 Citations (Scopus)

Denaturation and in Vitro Gastric Digestion of Heat-Treated Quinoa Protein Isolates Obtained at Various Extraction pH

Ruiz, G. A., Opazo-Navarrete, M., Meurs, M., Minor, M., Sala, G., van Boekel, T., Stieger, M. & Janssen, A. E. M., 2016, In : Food Biophysics. 11, 2, p. 184-197

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Chenopodium quinoa
Denaturation
protein isolates
denaturation
Digestion
10 Citations (Scopus)

Effect of Temperature and Pressure on the Stability of Protein Microbubbles

Rovers, T. A. M., Sala, G., Van Der Linden, E. & Meinders, M. B. J., 13 Jan 2016, In : ACS Applied Materials and Interfaces. 8, 1, p. 333-340

Research output: Contribution to journalArticleAcademicpeer-review

Proteins
Temperature
Food processing
Pressurization
Tannins
13 Citations (Scopus)

High-Pressure-High-Temperature Processing Reduces Maillard Reaction and Viscosity in Whey Protein-Sugar Solutions

Avila Ruiz, G., Xi, B., Minor, M., Sala, G., van Boekel, T., Fogliano, V. & Stieger, M., 2016, In : Journal of Agricultural and Food Chemistry. 64, 38, p. 7208-7215

Research output: Contribution to journalArticleAcademicpeer-review

high temperature high pressure treatment
Maillard Reaction
Maillard reaction
whey protein
Viscosity
13 Citations (Scopus)

Particle size determines foam stability of casein micelle dispersions

Chen, M., Bleeker, R., Sala, G., Meinders, M. B. J., van Valenberg, H. J. F., van Hooijdonk, A. C. M. & van der Linden, E., 2016, In : International Dairy Journal. 56, p. 151-158

Research output: Contribution to journalArticleAcademicpeer-review

Micelles
micelles
foams
Caseins
Particle Size
11 Citations (Scopus)

Potential of Microbubbles as Fat Replacer: Effect on Rheological, Tribological and Sensorial Properties of Model Food Systems

Rovers, T. A. M., Sala, G., Van der Linden, E. & Meinders, M. B. J., 2016, In : Journal of Texture Studies. 47, 3, p. 220-230

Research output: Contribution to journalArticleAcademicpeer-review

microbubbles
model food systems
Microbubbles
Emulsions
droplets

Quinoa protein: Nutritious protein from a indigenous and sustainable plant

Avila Ruiz, L. G. U., Opazo Navarrete, M. A., Janssen, A. E. M., Minor, M., van Boekel, T., Stieger, M. A., Sala, G., Meurs, M. & Xiao, W., 2016.

Research output: Contribution to conferencePosterAcademic

16 Citations (Scopus)

Temperature is key to yield and stability of BSA stabilized microbubbles

Rovers, T. A. M., Sala, G., van der Linden, E. & Meinders, M. B. J., 2016, In : Food Hydrocolloids. 52, p. 106-115

Research output: Contribution to journalArticleAcademicpeer-review

microbubbles
Microbubbles
bovine serum albumin
Bovine Serum Albumin
Sonication
2015
5 Citations (Scopus)

Disintegration of protein microbubbles in presence of acid and surfactants: a multi-step process

Rovers, T. A. M., Sala, G., van der Linden, E. & Meinders, M. B. J., 2015, In : Soft Matter. 11, 32, p. 6403-6411

Research output: Contribution to journalArticleAcademicpeer-review

Disintegration
disintegration
Surface-Active Agents
surfactants
proteins
2 Citations (Scopus)

Instrumental characterisation of textural properties of fluid food

Sala, G. & Scholten, E., 2015, Modifying Food Texture: Sensory Analysis, Consumer Requirements and Preferences. 1st ed. Woodhead Publishing, Vol. 2. p. 107-131

Research output: Chapter in Book/Report/Conference proceedingChapter

ingredients
mouthfeel
lipids
food quality
sensory properties

Temperature is key to yield and stability of protein stabilized microbubbles

Rovers, T. A. M., Sala, G., van der Linden, E. & Meinders, M. B. J., 2015, p. 88. 1 p.

Research output: Contribution to conferenceAbstractAcademic

microbubbles
temperature
bovine serum albumin
proteins
bubbles
2014
8 Citations (Scopus)

Chymosin-induced hydrolysis of caseins: Influence of degree of phosphorylation of alpha-s1-casein and genetic variants of beta-casein

Bijl, E., van Valenberg, H. J. F., Sikkes, S., Jumelet, S., Sala, G., Olieman, K., van Hooijdonk, A. C. M. & Huppertz, T., 2014, In : International Dairy Journal. 39, 2, p. 215-221

Research output: Contribution to journalArticleAcademicpeer-review

Chymosin
alphaS1-casein
chymosin
beta-casein
Caseins

Foaming properties of casein micelle dispersions

Chen, M., Sala, G., van Valenberg, H. J. F., van Hooijdonk, A. C. M., Meinders, M. B. J. & van der Linden, E., 2014.

Research output: Contribution to conferencePosterProfessional

Stability of protein covered microbubbles

Rovers, T. A. M., Sala, G., van der Linden, E. & Meinders, M. B. J., 2014.

Research output: Contribution to conferencePosterProfessional

2013
9 Citations (Scopus)

Combinatory Effects of Texture and Aroma Modification on Taste Perception of Model Gels

Knoop, J. E., Sala, G., Smit, G. & Stieger, M. A., 2013, In : Chemosensory Perception. 6, 2, p. 60-69

Research output: Contribution to journalArticleAcademicpeer-review

Taste Perception
Gels
Malus
Serum

Formation and stability of protein covered microbubbles

Rovers, T. A. M., Sala, G., Meinders, M. B. J. & van der Linden, E., 2013.

Research output: Contribution to conferencePosterProfessional

Role of hydrophobic interactions in the shell of microbubbles

Rovers, T. A. M., Sala, G., Meinders, M. B. J. & van der Linden, E., 2013.

Research output: Contribution to conferencePosterProfessional

Stability of microbubbles for use in food systems

Meinders, M. B. J., Rovers, T. A. M., Sala, G. & van der Linden, E., 2013.

Research output: Contribution to conferenceAbstractAcademic

23 Citations (Scopus)

Time to first fracture affects sweetness of gels

Sala, G. & Stieger, M. A., 2013, In : Food Hydrocolloids. 30, 1, p. 73-81

Research output: Contribution to journalArticleAcademicpeer-review

sweetness
Gels
gels
gelatin
Food
2012

Foaming behaviour of organic and regular milk

Pijnenburg, J., Sala, G., van Valenberg, H. J. F. & Meinders, M. B. J., 2012, Wageningen: Wageningen UR. 23 p.

Research output: Book/ReportReportProfessional

Open Access
foaming
milk
foams
fatty acid composition
lipids
28 Citations (Scopus)

Inhomogeneous distribution of fat enhances the perception of fat-related sensory attributes in gelled foods

Mosca, A. C., Rocha, J. L., Sala, G., van de Velde, F. & Stieger, M. A., 2012, In : Food Hydrocolloids. 27, 2, p. 448-455

Research output: Contribution to journalArticleAcademicpeer-review

Oils and fats
sensory properties
Fats
Food
lipids
2010

Alberi e pianti : nuovo respiro per la città

Kipar, A., Sala, G., Vallone, F., Cadeo, M., Menke, P., Thönnesen, M., Beckröge, W., Bauer, J., Hiemstra, J. A., Schoenmaker-van der Bijl, E., Tonneijck, A. E. G. & Hoffman, M. H. A., 2010, PPH.

Research output: Other contributionPamphlet

23 Citations (Scopus)

Serum release boosts sweetness intensity in gels

Sala, G., Stieger, M. A. & van de Velde, F., 2010, In : Food Hydrocolloids. 24, 5, p. 494-501

Research output: Contribution to journalArticleAcademicpeer-review

sweetness
Sugars
gellan gum
Gels
gels
2009
40 Citations (Scopus)

Deformation and fracture of emulsion-filled gels: Effect of gelling agent concentration and oil droplet size

Sala, G., van Vliet, T., Cohen Stuart, M. A., van de Velde, F. & van Aken, G. A., 2009, In : Food Hydrocolloids. 23, p. 1853-1863

Research output: Contribution to journalArticleAcademicpeer-review

gelling agents
droplet size
Emulsions
emulsions
Oils
61 Citations (Scopus)

Deformation and fracture of emulsion-filled gels: Effect of oil content and deformation speed

Sala, G., van Vliet, T., Cohen Stuart, M. A., van Aken, G. A. & van de Velde, F., 2009, In : Food Hydrocolloids. 23, 5, p. 1381-1393

Research output: Contribution to journalArticleAcademicpeer-review

Emulsions
emulsions
Oils
Gels
lipid content
35 Citations (Scopus)

The interactions between oil droplets and gel matrix affect the lubrication properties of sheared emulsion-filled gels

Chojnicka, A., Sala, G., de Kruif, C. G. & van de Velde, F., 2009, In : Food Hydrocolloids. 23, 3, p. 1038-1046

Research output: Contribution to journalArticleAcademicpeer-review

Lubrication
emulsifying properties
Emulsions
droplets
Oils
2008
50 Citations (Scopus)

Matrix properties affect the sensory perception of emulsion-filled gels

Sala, G., de Wijk, R. A., van de Velde, F. & van Aken, G. A., 2008, In : Food Hydrocolloids. 22, 3, p. 353-363

Research output: Contribution to journalArticleAcademicpeer-review

Emulsions
emulsions
sensory properties
Gels
gels
2007
77 Citations (Scopus)

Effect of droplet-matrix interactions on large deformation properties of emulsion-filled gels

Sala, G., van Aken, G. A., Cohen Stuart, M. A. & van de Velde, F., 2007, In : Journal of Texture Studies. 38, 4, p. 511-535

Research output: Contribution to journalArticleAcademicpeer-review

emulsifying properties
Emulsions
droplets
whey protein isolate
Gels
Open Access
Emulsions
Gels
Oils
Lubrication
Polymers
58 Citations (Scopus)

Oil droplet release from emulsion-filled gels in relation to sensory perception

Sala, G., van de Velde, F., Cohen Stuart, M. A. & van Aken, G. A., 2007, In : Food Hydrocolloids. 21, 5-6, p. 977-985

Research output: Contribution to journalArticleAcademicpeer-review

Emulsions
droplets
emulsions
Oils
Gels
2006
59 Citations (Scopus)

Cold gelation of whey protein emulsions

Rosa, P., Sala, G., van Vliet, T. & van de Velde, F., 2006, In : Journal of Texture Studies. 37, 5, p. 516-537

Research output: Contribution to journalArticleAcademicpeer-review

whey protein isolate
gelation
whey protein
Emulsions
emulsions
2001

Improvement of cheese quality by means of membrane bioreactors

Sala, G., van Gemert, R. W. & Cuperus, F. P., 2001, La recherche laitiere europeenne : les partenariats recherche-industrie : enjeux et perspectives : 3eme conference europeenne d'Arilait. Paris: Arilait Recherches

Research output: Chapter in Book/Report/Conference proceedingConference paper

1997
82 Citations (Scopus)

Analysis of the exopolysaccharides produced by Lactobacillus delbrueckii subsp. bulgaricus NCFB 2772 grown in continuous culture on glucose and fructose.

Grobben, G. J., van Casteren, W. H. M., Schols, H. A., Oosterveld, A., Sala, G., Smith, M. R., Sikkema, J. & de Bont, J. A. M., 1997, In : Applied Microbiology and Biotechnology. 48, 4, p. 516-521

Research output: Contribution to journalArticleAcademicpeer-review

Lactobacillus delbrueckii
Fructose
Galactose
Glucose
Rhamnose

Molecular mass distributions of heat induced -lactoglobulin aggregates

Hoffmann, M. A. M., Sala, G., Olieman, C. & de Kruif, C. G., 1997, In : Journal of Agricultural and Food Chemistry. 45, 8, p. 2949-2957

Research output: Contribution to journalArticleAcademicpeer-review