19972020

Research output per year

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Research Output

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

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

82 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

8 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

Open Access
4 Citations (Scopus)
Open Access
2 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

60 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

9 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

41 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

64 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
21 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

5 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

80 Citations (Scopus)
Open Access
Open Access
1 Citation (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

10 Citations (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

1 Citation (Scopus)

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 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

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

7 Citations (Scopus)
Open Access

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

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

13 Citations (Scopus)

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

Open Access

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

29 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

2 Citations (Scopus)
12 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

53 Citations (Scopus)

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

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

58 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

13 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

12 Citations (Scopus)

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

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

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

23 Citations (Scopus)

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

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

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

16 Citations (Scopus)

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

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

35 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

24 Citations (Scopus)