1. Are micelles actually at the interface in micellar casein stabilized foam and emulsions?. (August 2022) Authors: Zhou, Xilong; Yang, Jack; Sala, Guido; Sagis, Leonard M.C. Journal: Food hydrocolloids Issue: Volume 129(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Bulk and interfacial properties of milk fat emulsions stabilized by whey protein isolate and whey protein aggregates. (December 2020) Authors: Zhou, Xilong; Sala, Guido; Sagis, Leonard M.C. Journal: Food hydrocolloids Issue: Volume 109(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Clustering of oil droplets in o/w emulsions: Controlling cluster size and interaction strength. (August 2019) Authors: Fuhrmann, Philipp L.; Sala, Guido; Stieger, Markus; Scholten, Elke Journal: Food research international Issue: Volume 122(2019) Page Start: 537 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Disintegration of protein microbubbles in presence of acid and surfactants: a multi-step process. Issue 32 (28th August 2015) Authors: Rovers, Tijs A. M.; Sala, Guido; van der Linden, Erik; Meinders, Marcel B. J. Journal: Soft matter Issue: Volume 11:Issue 32(2015) Page Start: 6403 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effect of different molecular characteristics on the lubrication behavior of polysaccharide solutions. (1st December 2022) Authors: Ji, Lei; Orthmann, Antonia; Cornacchia, Leonardo; Peng, Jinfeng; Sala, Guido; Scholten, Elke Journal: Carbohydrate polymers Issue: Volume 297(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Effect of fat aggregate size and percentage on the melting properties of ice cream. (October 2022) Authors: Liu, Xiangyu; Sala, Guido; Scholten, Elke Journal: Food research international Issue: Volume 160(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Effect of gelatinization and swelling degree on the lubrication behavior of starch suspensions. (1st September 2022) Authors: Ji, Lei; Zhang, He; Cornacchia, Leonardo; Sala, Guido; Scholten, Elke Journal: Carbohydrate polymers Issue: Volume 291(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Effect of particle size distribution on rheological properties of chocolate. Issue 11 (27th October 2020) Authors: Feichtinger, Annika; Scholten, Elke; Sala, Guido Journal: Food & function Issue: Volume 11:Issue 11(2020) Page Start: 9547 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Effect of plasmin on casein hydrolysis and textural properties of rennet-induced model cheeses. (March 2023) Authors: Cai, Huifang; Bijl, Etske; Scholten, Elke; Sala, Guido Journal: Food research international Issue: Volume 165(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Emulsifier crystal formation and its role in periodic deformation-relaxation of emulsion droplets upon cooling. (June 2023) Authors: Zhou, Xilong; Arita-Merino, Naomi; Meesters, Greg; Sala, Guido; Sagis, Leonard M.C. Journal: Journal of food engineering Issue: Volume 347(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗