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G

Guido Sala

Wageningen University

35H指数
129论文数
2.7K被引数
收录论文 54
发表时间
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From tribology to sensory perception: Distinct lubrication mechanisms of oil droplets and polysaccharides in protein aggregate dispersions从摩擦学到感官感知：油滴和多糖在蛋白质聚集分散体中不同的润滑机制
errFood Hydrocolloids
IF12.4
err2026-07-29
err0
errOAAI
errNana Li; Yifan Zhang; Guido Sala; Elke Scholten
err分享
err收藏
Effect of anti-freeze agents on ice crystal size and physical properties of model frozen desserts抗冻剂对模型冷冻甜点中冰晶尺寸及物理性质的影响
errFood Hydrocolloids
IF12.4
err2025-11-08
err0
PREAI
errQi Wang; Guido Sala; Elke Scholten
err分享
err收藏
Gelation of methylcellulose-protein mixtures: effect of methylcellulose molecular weight and protein characteristics甲基纤维素-蛋白质混合物的凝胶化：甲基纤维素分子量和蛋白质特性的影响
errFood Hydrocolloids
IF12.4
err2025-11-01
err0
errOAAI
errThiemo van Esbroeck; Guido Sala; Markus Stieger; Elke Scholten
err分享
err收藏
Juiciness of plant-based meat analogues is driven by serum release rather than serum composition and viscosity植物基肉类仿制品的多汁性是由血清释放驱动，而非血清的组成和粘度。
errFood Hydrocolloids
IF12.4
err2025-09-09
err0
errOAAI
errYifan Zhang; Luka Mtiulishvili; Guido Sala; Elke Scholten; Markus Stieger
err分享
err收藏
Boosting juiciness and flavor perception of meat analogue patties by altering hydration level and particle size of textured vegetable proteins通过改变组织化植物蛋白的水合程度和粒径来增强仿肉饼的汁液感和风味感知
errFOOD HYDROCOLLOIDS
IF12.4
err2025-05-02
err0
errOAAI
errZhang, Yifan; Kiraly, Marton; Zhang, Panyue; Codina, Rita Navarrete; Behrouzi, Pariya; Sala, Guido; Scholten, Elke; Stieger, Markus
err分享
err收藏
Functionality of sugars and sugar replacers in model frozen dessert systems糖和糖替代品在模拟冷冻甜点体系中的功能特性
errCurrent Research in Food Science
IF7
err2025-01-01
err0
errOAAI
errQi Wang; Guido Sala; Elke Scholten
err分享
err收藏
Role of bolus properties in dynamic texture perception of meat analogue and beef patties: Juiciness is driven by serum release during early stages of mastication
errFOOD HYDROCOLLOIDS
IF12.4
err2024-12-01
err0
errOAAI
errZhang, Yifan; Sala, Guido; Scholten, Elke; Stieger, Markus
err分享
err收藏
Effect of chymosin/pepsin ratio on milk coagulation and physical properties of model cheese
errFOOD HYDROCOLLOIDS
IF12.4
err2024-11-01
err1
errOAAI
errCai, Huifang; Luo, Huabin; Scholten, Elke; Sala, Guido; Bijl, Etske
err分享
err收藏
Texture of emulsion-filled pea protein-potato starch gels: Effect of processing conditions and composition
errINTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
IF8.5
err2024-10-01
err0
errOAAI
errLyu, Zhihong; Sala, Guido; Scholten, Elke
err分享
err收藏
Lubrication of ice cream: Effect of different structural elements
errFOOD HYDROCOLLOIDS
IF12.4
err2024-09-01
err0
PREAI
errLiu, Xiangyu; Ji, Lei; Sala, Guido; Scholten, Elke
err分享
err收藏
Relationship between the perception of complex textural attributes and the bolus properties of cheese
errFOOD HYDROCOLLOIDS
IF12.4
err2024-05-01
err2
errOAAI
errCai, Huifang; Bijl, Etske; Sala, Guido; Scholten, Elke
err分享
err收藏
Lubrication behavior of mixed colloidal systems: Effect of interactions between polysaccharides and oil droplets/ protein particles
errFOOD HYDROCOLLOIDS
IF12.4
err2024-04-01
err2
errOAAI
errJi, Lei; Cornacchia, Leonardo; Sala, Guido; Scholten, Elke
err分享
err收藏
Effect of structural characteristics on functional properties of textured vegetable proteins
errFOOD HYDROCOLLOIDS
IF12.4
err2024-04-01
err6
errOAAI
errvan Esbroeck, Thiemo; Sala, Guido; Stieger, Markus; Scholten, Elke
err分享
err收藏
Impact of soy protein dispersibility on the structural and sensory properties of fat-free ice cream大豆蛋白分散性对脱脂冰淇淋结构和感官特性的影响
errFOOD HYDROCOLLOIDS
IF12.4
err2024-02-01
err5
PREAI
errLiu, Xiangyu; Sala, Guido; Scholten, Elke
err分享
err收藏
Exploring relationships between juiciness perception, food and bolus properties of plant-based meat analogue and beef patties
errFOOD HYDROCOLLOIDS
IF12.4
err2024-02-01
err13
errOAAI
errZhang, Yifan; Brouwer, Rutger; Sala, Guido; Scholten, Elke; Stieger, Markus
err分享
err收藏
Melting properties of vegan cheese: Effect of emulsion and protein addition on the thermal behaviour of starch gels纯素奶酪的熔化特性: 乳液和蛋白质添加对淀粉凝胶热行为的影响
errFOOD HYDROCOLLOIDS
IF12.4
err2023-11-01
err11
errOAAI
errLyu, Zhihong; Sala, Guido; Scholten, Elke
err分享
err收藏
Linking casein hydrolysis by chymosin and plasmin to the rheological and textural properties of model cheese
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2023-08-01
err3
errOAAI
errCai, Huifang; Scholten, Elke; Sala, Guido; Bijl, Etske
err分享
err收藏
Emulsifier crystal formation and its role in periodic deformation-relaxation of emulsion droplets upon cooling
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2023-06-01
err7
errOAAI
errZhou, Xilong; Arita-Merino, Naomi; Meesters, Greg; Sala, Guido; Sagis, Leonard M. C.
err分享
err收藏
Structural and functional differences between ice crystal-dominated and fat network-dominated ice cream
errFOOD HYDROCOLLOIDS
IF12.4
err2023-05-01
err25
errOAAI
errLiu, Xiangyu; Sala, Guido; Scholten, Elke
err分享
err收藏
Effect of plasmin on casein hydrolysis and textural properties of rennet-induced model cheeses
errFOOD RESEARCH INTERNATIONAL
IF8
err2023-03-01
err8
PREAI
errCai, Huifang; Bijl, Etske; Scholten, Elke; Sala, Guido
err分享
err收藏

研究方向

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H 指数: 81 · 论文数: 526
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H 指数: 63 · 论文数: 365
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