Leonard Sagis
Wageningen Universiteit
H-index: 50
Europe-Netherlands
Top articles of Leonard Sagis
Title | Journal | Author(s) | Publication Date |
|---|---|---|---|
White asparagus stem proteins, from waste to interface stabilizer in food foams | Food Hydrocolloids | Anteun de Groot Leonard MC Sagis Jack Yang | 2024/1/1 |
Oil-water interface and emulsion stabilising properties of rapeseed proteins napin and cruciferin studied by nonlinear surface rheology | Journal of Colloid and Interface Science | Jack Yang Penghui Shen Anteun de Groot Helene CM Mocking-Bode Constantinos V Nikiforidis | 2024/5/15 |
Interfacial properties and functionality of lupin protein-pectin complexes at the air-water interface | Food Hydrocolloids | Xingfa Ma Penghui Shen Mehdi Habibi Leonard MC Sagis | 2024/4/8 |
Air-water interface properties and foam stabilization by mildly extracted lentil protein | Food Hydrocolloids | Penghui Shen Jinfeng Peng Leonard MC Sagis Jasper Landman | 2024/2/1 |
Emulsifier crystal formation and its role in periodic deformation-relaxation of emulsion droplets upon cooling | Journal of Food Engineering | Xilong Zhou Naomi Arita-Merino Greg Meesters Guido Sala Leonard MC Sagis | 2023/6/1 |
Emulsion-based oleogelation using octenyl succinic anhydride modified granular cold-water swelling starch | Food Hydrocolloids | Ornicha Champrasert Leonard MC Sagis Prisana Suwannaporn | 2023/2/1 |
The dilatable membrane of oleosomes (lipid droplets) allows their in vitro resizing and triggered release of lipids | Soft matter | Eleni Ntone Benjamin Rosenbaum Simha Sridharan Stan BJ Willems Othonas A Moultos | 2023 |
Surface stress decomposition in large amplitude oscillatory interfacial dilatation of complex interfaces | Journal of Colloid and Interface Science | Anteun de Groot Jack Yang Leonard MC Sagis | 2023/5/15 |
Surface dilatational and foaming properties of whey protein and escin mixtures | Food Hydrocolloids | Jack Yang Gerard Giménez-Ribes Qixin He Mehdi Habibi Leonard MC Sagis | 2023/11/1 |
Self-similarity and Payne effect of whey protein-escin mixtures at the air-water interface | Food Hydrocolloids | Gerard Giménez-Ribes Jack Yang Qixin He Mehdi Habibi Leonard MC Sagis | 2023/5/1 |
Physical, interfacial and foaming properties of different mung bean protein fractions | Food Hydrocolloids | Jack Yang Qiuhuizi Yang Babet Waterink Paul Venema Renko de Vries | 2023/10/1 |
Cruciferin versus napin–Air-water interface and foam stabilizing properties of rapeseed storage proteins | Food Hydrocolloids | Penghui Shen Jack Yang Constantinos V Nikiforidis Helene CM Mocking-Bode Leonard MC Sagis | 2023/3/1 |
Ion-Induced Reassembly between Protein Nanotubes and Nanospheres | Biomacromolecules | Jipeng Zhang Bin Liu Dan Li Milad Radiom Huijuan Zhang | 2023/8/29 |
Mechanical and rheological effects of transglutaminase treatment on dense plant protein blends | Food Hydrocolloids | Miek Schlangen Marieke A Ribberink Somayeh Taghian Dinani Leonard MC Sagis Atze Jan van der Goot | 2023/3/1 |
Molecular structure and linear-non linear rheology relation of rice starch during milky, dough, and mature stages | Carbohydrate Polymers | Ashoka Ranathunga Prisana Suwannaporn Worawikunya Kiatponglarp Rungtiva Wansuksri Leonard MC Sagis | 2023/7/15 |
Interfacial protein-protein displacement at fluid interfaces | Emma BA Hinderink Marcel BJ Meinders Reinhard Miller Leonard Sagis Karin Schroën | 2022/7/1 | |
Starch controls brittleness in emulsion-gels stabilized by pea flour | Food Hydrocolloids | Simha Sridharan Marcel BJ Meinders Leonard MC Sagis Johannes H Bitter Constantinos V Nikiforidis | 2022/10/1 |
Competition of rapeseed proteins and oleosomes for the air-water interface and its effect on the foaming properties of protein-oleosome mixtures | Food Hydrocolloids | Jack Yang Claire C Berton-Carabin Constantinos V Nikiforidis Erik Van Der Linden Leonard MC Sagis | 2022/1/1 |
Foaming and emulsifying properties of extensively and mildly extracted Bambara groundnut proteins: A comparison of legumin, vicilin and albumin protein | Food Hydrocolloids | Jack Yang Annemiek de Wit Claudine F Diedericks Paul Venema Erik van der Linden | 2022/2/1 |
Optimizing pea protein fractionation to yield protein fractions with a high foaming and emulsifying capacity | Food Hydrocolloids | Remco Kornet Jack Yang Paul Venema Erik van der Linden Leonard MC Sagis | 2022/5/1 |
Co-Authors
