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Guido Sala

Showing results (11-20 of 17) with videos related to

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Carbohydrate Polymers|October 2, 2022
Effect of different molecular characteristics on the lubrication behavior of polysaccharide solutionsLei Ji, Antonia Orthmann, Leonardo Cornacchia, et al.
Journal of Colloid and Interface Science|September 11, 2021
Rheological behaviour of attractive emulsions differing in droplet-droplet interaction strengthPhilipp L Fuhrmann, Swantje Breunig, Guido Sala, et al.
ACS Applied Materials & Interfaces|December 1, 2015
Effect of Temperature and Pressure on the Stability of Protein MicrobubblesTijs A M Rovers, Guido Sala, Erik van der Linden, et al.
Soft Matter|July 15, 2015
Disintegration of protein microbubbles in presence of acid and surfactants: a multi-step processTijs A M Rovers, Guido Sala, Erik van der Linden, et al.
Journal of Agricultural and Food Chemistry|September 3, 2016
High-Pressure-High-Temperature Processing Reduces Maillard Reaction and Viscosity in Whey Protein-Sugar SolutionsGeraldine Avila Ruiz, Bingyan Xi, Marcel Minor, et al.
Colloids and Surfaces. B, Biointerfaces|October 11, 2016
Interfacial properties, thin film stability and foam stability of casein micelle dispersionsMin Chen, Guido Sala, Marcel B J Meinders, et al.
Food Biophysics|May 24, 2016
Denaturation and in Vitro Gastric Digestion of Heat-Treated Quinoa Protein Isolates Obtained at Various Extraction pHGeraldine Avila Ruiz, Mauricio Opazo-Navarrete, Marlon Meurs, et al.
Pageof 2

Showing results (11-20 of 17) with videos related to

Sort By:
Pageof 2
You have reached the last page of results.This site can display upto 17 results.
Carbohydrate Polymers|October 2, 2022
Effect of different molecular characteristics on the lubrication behavior of polysaccharide solutionsLei Ji, Antonia Orthmann, Leonardo Cornacchia, et al.
Journal of Colloid and Interface Science|September 11, 2021
Rheological behaviour of attractive emulsions differing in droplet-droplet interaction strengthPhilipp L Fuhrmann, Swantje Breunig, Guido Sala, et al.
ACS Applied Materials & Interfaces|December 1, 2015
Effect of Temperature and Pressure on the Stability of Protein MicrobubblesTijs A M Rovers, Guido Sala, Erik van der Linden, et al.
Soft Matter|July 15, 2015
Disintegration of protein microbubbles in presence of acid and surfactants: a multi-step processTijs A M Rovers, Guido Sala, Erik van der Linden, et al.
Journal of Agricultural and Food Chemistry|September 3, 2016
High-Pressure-High-Temperature Processing Reduces Maillard Reaction and Viscosity in Whey Protein-Sugar SolutionsGeraldine Avila Ruiz, Bingyan Xi, Marcel Minor, et al.
Colloids and Surfaces. B, Biointerfaces|October 11, 2016
Interfacial properties, thin film stability and foam stability of casein micelle dispersionsMin Chen, Guido Sala, Marcel B J Meinders, et al.
Food Biophysics|May 24, 2016
Denaturation and in Vitro Gastric Digestion of Heat-Treated Quinoa Protein Isolates Obtained at Various Extraction pHGeraldine Avila Ruiz, Mauricio Opazo-Navarrete, Marlon Meurs, et al.
Pageof 2