Guido Sala

Meat Analogues: Relating Structure to Texture and Sensory Perception

Layla Godschalk-Broers, Guido Sala, Elke Scholten · Foods · 2022 · 151 citations · Full text

Agriculture, Food Science, Food Analysis +16

EFFECT OF DROPLET–MATRIX INTERACTIONS ON LARGE DEFORMATION PROPERTIES OF EMULSION‐FILLED GELS

Guido Sala, George A. van Aken, Martien A. Cohen Stuart et al. · Journal of Texture Studies · 2007 · 147 citations

Engineering, Materials Engineering, Materials Science +17

Deformation and fracture of emulsion-filled gels: Effect of oil content and deformation speed

Guido Sala, T. van Vliet, Martien A. Cohen Stuart et al. · Food Hydrocolloids · 2008 · 129 citations

Engineering, Materials Engineering, Materials Science +14

Deformation and fracture of emulsion-filled gels: Effect of gelling agent concentration and oil droplet size

Guido Sala, T. van Vliet, Martien Cohen Stuart et al. · Food Hydrocolloids · 2009 · 107 citations

Engineering, Materials Engineering, Materials Science +16

Analysis of the exopolysaccharides produced by Lactobacillus delbrueckii subsp. bulgaricus NCFB 2772 grown in continuous culture on glucose and fructose

G.J. Grobben, W.H.M. van Casteren, Henk A. Schols et al. · Applied Microbiology and Biotechnology · 1997 · 102 citations

Life Sciences, Biotechnology, Microbiology +12