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Research Output 1997 2020

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Article
2020
Open Access
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

Open Access
Emulsions
droplets
emulsions
Cluster Analysis
Oils
1 Citation (Scopus)
Open Access
Emulsions
droplets
emulsions
Cluster Analysis
sensory properties
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
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
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
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
24 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
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
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
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
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