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Guido Sala

Showing results (1-10 of 17) with videos related to

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Current Research in Food Science|July 21, 2025
Functionality of sugars and sugar replacers in model frozen dessert systemsQi Wang, Guido Sala, Elke Scholten
International Journal of Biological Macromolecules|July 16, 2024
Texture of emulsion-filled pea protein-potato starch gels: Effect of processing conditions and compositionZhihong Lyu, Guido Sala, Elke Scholten
Current Research in Food Science|July 13, 2023
Role of polysaccharide structure in the rheological, physical and sensory properties of low-fat ice creamXiangyu Liu, Guido Sala, Elke Scholten
Food & Function|October 27, 2020
Effect of particle size distribution on rheological properties of chocolateAnnika Feichtinger, Elke Scholten, Guido Sala
Food Research International (Ottawa, Ont.)|September 9, 2022
Effect of fat aggregate size and percentage on the melting properties of ice creamXiangyu Liu, Guido Sala, Elke Scholten
Foods (Basel, Switzerland)|July 27, 2022
Meat Analogues: Relating Structure to Texture and Sensory PerceptionLayla Godschalk-Broers, Guido Sala, Elke Scholten
Food Research International (Ottawa, Ont.)|March 4, 2023
Effect of plasmin on casein hydrolysis and textural properties of rennet-induced model cheesesHuifang Cai, Etske Bijl, Elke Scholten, et al.
Food Research International (Ottawa, Ont.)|June 28, 2022
Lubrication properties of model dairy beverages: Effect of the characteristics of protein dispersions and emulsionsLei Ji, Leonardo Cornacchia, Guido Sala, et al.
Food Research International (Ottawa, Ont.)|June 24, 2019
Clustering of oil droplets in o/w emulsions: Controlling cluster size and interaction strengthPhilipp L Fuhrmann, Guido Sala, Markus Stieger, et al.
Carbohydrate Polymers|June 14, 2022
Effect of gelatinization and swelling degree on the lubrication behavior of starch suspensionsLei Ji, He Zhang, Leonardo Cornacchia, et al.
Pageof 2

Showing results (1-10 of 17) with videos related to

Sort By:
Pageof 2
Current Research in Food Science|July 21, 2025
Functionality of sugars and sugar replacers in model frozen dessert systemsQi Wang, Guido Sala, Elke Scholten
International Journal of Biological Macromolecules|July 16, 2024
Texture of emulsion-filled pea protein-potato starch gels: Effect of processing conditions and compositionZhihong Lyu, Guido Sala, Elke Scholten
Current Research in Food Science|July 13, 2023
Role of polysaccharide structure in the rheological, physical and sensory properties of low-fat ice creamXiangyu Liu, Guido Sala, Elke Scholten
Food & Function|October 27, 2020
Effect of particle size distribution on rheological properties of chocolateAnnika Feichtinger, Elke Scholten, Guido Sala
Food Research International (Ottawa, Ont.)|September 9, 2022
Effect of fat aggregate size and percentage on the melting properties of ice creamXiangyu Liu, Guido Sala, Elke Scholten
Foods (Basel, Switzerland)|July 27, 2022
Meat Analogues: Relating Structure to Texture and Sensory PerceptionLayla Godschalk-Broers, Guido Sala, Elke Scholten
Food Research International (Ottawa, Ont.)|March 4, 2023
Effect of plasmin on casein hydrolysis and textural properties of rennet-induced model cheesesHuifang Cai, Etske Bijl, Elke Scholten, et al.
Food Research International (Ottawa, Ont.)|June 28, 2022
Lubrication properties of model dairy beverages: Effect of the characteristics of protein dispersions and emulsionsLei Ji, Leonardo Cornacchia, Guido Sala, et al.
Food Research International (Ottawa, Ont.)|June 24, 2019
Clustering of oil droplets in o/w emulsions: Controlling cluster size and interaction strengthPhilipp L Fuhrmann, Guido Sala, Markus Stieger, et al.
Carbohydrate Polymers|June 14, 2022
Effect of gelatinization and swelling degree on the lubrication behavior of starch suspensionsLei Ji, He Zhang, Leonardo Cornacchia, et al.
Pageof 2