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.
- 4 Similar Researchers
Network
Recent external collaboration on country level. Dive into details by clicking on the dots.
Research Output
Corncob cellulose nanosphere as an eco-friendly detergent
Liu, B., Li, T., Wang, W., Sagis, L. M. C., Yuan, Q., Lei, X., Cohen Stuart, M. A., Li, D., Bao, C., Bai, J., Yu, Z., Ren, F. & Li, Y., 23 Mar 2020, In : Nature Sustainability.Research output: Contribution to journal › Article › Academic › peer-review
Effect of CMC degree of substitution and gliadin/CMC ratio on surface rheology and foaming behavior of gliadin/CMC nanoparticles
Peng, D., Jin, W., Arts, M., Yang, J., Li, B. & Sagis, L. M. C., Oct 2020, In : Food Hydrocolloids. 107, 105955.Research output: Contribution to journal › Article › Academic › peer-review
Open Access
Interfacial rheology and relaxation behavior of adsorption layers of the triterpenoid saponin Escin
Giménez-Ribes, G., Habibi, M. & Sagis, L. M. C., 15 Mar 2020, In : Journal of Colloid and Interface Science. 563, p. 281-290 10 p.Research output: Contribution to journal › Article › Academic › peer-review
Open Access
1
Citation
(Scopus)
Interfacial viscoelasticity and aging effect on droplet formation and breakup
Giménez-Ribes, G., Sagis, L. M. C. & Habibi, M., 1 Jun 2020, In : Food Hydrocolloids. 103, 105616.Research output: Contribution to journal › Article › Academic › peer-review
Open Access
Microfluidic investigation of the coalescence susceptibility of pea protein-stabilised emulsions: Effect of protein oxidation level
Hinderink, E. B. A., Kaade, W., Sagis, L. M. C., Schroen, C. G. P. H. & Berton-Carabin, C. C., May 2020, In : Food Hydrocolloids. 102, 10 p., 105610.Research output: Contribution to journal › Article › Academic › peer-review
Open Access
1
Citation
(Scopus)
Activities
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)2017
Activity: Talk or presentation › Oral presentation
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)2015
Activity: Talk or presentation › Oral presentation
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 2015
Activity: Talk or presentation › Oral presentation
Nonequilibrium thermodynamic modeling of surface rheology
Leonard Sagis (Speaker)15 Jul 2014 → 18 Jul 2014
Activity: Talk or presentation › Invited talk
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
Projects
Improving the physicochemical stability of functional dairy drinks.
Zhang, X., Sagis, L. & Sala, G.
15/09/18 → …
Project: PhD
Food emulsion stabilized by synergistic blends of dairy and plant proteins
Hinderink, E., Berton-Carabin, C., Sagis, L. & Schroen, K.
1/04/17 → …
Project: PhD