Research output per year
Research output per year
Fingerprint
Dive into the research topics where Leonard Sagis is active. These topic labels come from the works of this person. Together they form a unique fingerprint. If staff member(s) published prior to his/her WUR affiliation, it is possible that the publication overview, Fingerprint and network diagram are incomplete.
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Research output
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Adsorption of rapeseed proteins at oil/water interfaces. Janus-like napins dominate the interface
Ntone, E., van Wesel, T., Sagis, L. M. C., Meinders, M., Bitter, J. H. & Nikiforidis, C. V., Feb 2021, In : Journal of Colloid and Interface Science. 583, p. 459-469Research output: Contribution to journal › Article › Academic › peer-review
Open Access -
Air-water interfacial and foaming properties of whey protein - sinapic acid mixtures
Yang, J., Lamochi Roozalipour, S. P., Berton-Carabin, C. C., Nikiforidis, C. V., van der Linden, E. & Sagis, L. M. C., Mar 2021, In : Food Hydrocolloids. 112, 106467.Research output: Contribution to journal › Article › Academic › peer-review
Open Access -
Foams and air-water interfaces stabilised by mildly purified rapeseed proteins after defatting
Yang, J., Faber, I., Berton-Carabin, C. C., Nikiforidis, C. V., van der Linden, E. & Sagis, L. M. C., Mar 2021, In : Food Hydrocolloids. 112, 106270.Research output: Contribution to journal › Article › Academic › peer-review
Open Access2 Citations (Scopus) -
Large amplitude oscillatory shear (LAOS) for nonlinear rheological behavior of heterogeneous emulsion gels made from natural supramolecular gelators
Li, Q., Xu, M., Xie, J., Su, E., Wan, Z., Sagis, L. M. C. & Yang, X., Feb 2021, In : Food Research International. 140, 10 p., 110076.Research output: Contribution to journal › Article › Academic › peer-review
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Less is more: Limited fractionation yields stronger gels for pea proteins
Kornet, R., Veenemans, J., Venema, P., van der Goot, A. J., Meinders, M., Sagis, L. & van der Linden, E., Mar 2021, In : Food Hydrocolloids. 112, 106285.Research output: Contribution to journal › Article › Academic › peer-review
Open Access
Activities
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Effect of lipid and protein oxidation on the properties and functionality of protein interfacial layers
C.C. Berton-Carabin (Speaker), C.G.P.H. Schroen (Speaker) & L.M.C. Sagis (Speaker)
2017Activity: Talk or presentation › Oral presentation › Other
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Protein and lipid oxidation affect the viscoelasticity of whey protein layers at the oil-water interface
C.C. Berton-Carabin (Speaker), A.J. Schroder (Speaker), A.M. Rovalino Cordova (Speaker), C.G.P.H. Schroen (Speaker) & L.M.C. Sagis (Speaker)
2 Apr 2015Activity: Talk or presentation › Oral presentation › Other
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Protein and lipid oxidation affect the viscoelasticity of whey protein layers at the oil-water interface
C.C. Berton-Carabin (Speaker), A.J. Schroder (Speaker), A.M. Rovalino Cordova (Speaker), C.G.P.H. Schroen (Speaker) & L.M.C. Sagis (Speaker)
2015Activity: Talk or presentation › Oral presentation › Other
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Nonlinear mechanical behavior of interfaces stablized by novel oligofructose fatty pectine esters.
Leonard Sagis (Speaker)
14 Apr 2014 → …Activity: Talk or presentation › Public lecture/debate/seminar › Other
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Nonequilibrium thermodynamic modeling of surface rheology
Leonard Sagis (Speaker)
15 Jul 2014 → 18 Jul 2014Activity: Talk or presentation › Invited talk › Other
Projects
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Improving the physicochemical stability of functional dairy drinks.
Zhang, X., Sagis, L. & Sala, G.
15/09/18 → …
Project: PhD