Research output per year
Research output per year
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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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Acid-induced gels from soy and whey protein thermally-induced mixed aggregates: Rheology and microstructure
Xia, W., Zhu, L., Delahaije, R. J. B. M., Cheng, Z., Zhou, X. & Sagis, L. M. C., 2022, In: Food Hydrocolloids. 125, 107376.Research output: Contribution to journal › Article › Academic › peer-review
Open Access -
Adsorption of microgel aggregates formed by assembly of gliadin nanoparticles and a β-lactoglobulin fibril-peptide mixture at the air/water interface: Surface morphology and foaming behavior
Peng, D., Jin, W., Sagis, L. M. C. & Li, B., Jan 2022, In: Food Hydrocolloids. 122, 107039.Research output: Contribution to journal › Article › Academic › peer-review
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Competition of rapeseed proteins and oleosomes for the air-water interface and its effect on the foaming properties of protein-oleosome mixtures
Yang, J., Berton-Carabin, C. C., Nikiforidis, C. V., van der Linden, E. & Sagis, L. M. C., 2022, In: Food Hydrocolloids. 122, 107078.Research output: Contribution to journal › Article › Academic › peer-review
Open Access -
Fractionation methods affect the gelling properties of pea proteins in emulsion-filled gels
Kornet, R., Sridharan, S., Venema, P., Sagis, L. M. C., Nikiforidis, C. V., van der Goot, A. J., Meinders, M. B. J. & van der Linden, E., Apr 2022, In: Food Hydrocolloids. 125, 107427.Research output: Contribution to journal › Article › Academic › peer-review
Open Access -
Napins and cruciferins in rapeseed protein extracts have complementary roles in structuring emulsion-filled gels
Ntone, E., Kornet, R., Venema, P., Meinders, M. B. J., van der Linden, E., Bitter, J. H., Sagis, L. M. C. & Nikiforidis, C. V., Apr 2022, In: Food Hydrocolloids. 125, 107400.Research output: Contribution to journal › Article › Academic › peer-review
Open Access
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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)
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)
2 Apr 2015Activity: Talk or presentation › Oral presentation › 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
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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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Improving the physicochemical stability of functional dairy drinks.
Zhang, X., Sagis, L. & Sala, G.
15/09/18 → …
Project: PhD