Leonard Sagis

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Claire Berton-CarabinResearch Director, INRAEVerified email at inrae.fr
Jack YangAssistant Professor at Wageningen University & Research (Netherlands)Verified email at wur.nl
Elke ScholtenAssociate ProfessorVerified email at wur.nl
Karin Schroen (CGPH)Professor of Food Process Engineering, Wageningen UniversityVerified email at wur.nl
Costas (C.V.) NikiforidisAssociate Professor Biobased Soft Matter, Wageningen UniversityVerified email at wur.nl
Emma HinderinkProfessor (Assistant), Process&Energy, TU DelftVerified email at tudelft.nl
Silvia van KempenVerified email at wur.nl
Peter FischerProfessor of Food Rheology, ETH ZurichVerified email at hest.ethz.ch
Atze Jan van der GootAssociate Professor Food Process Engineering, Wageningen UniversityVerified email at wur.nl
harry bitterProfessor Biobased Commodity Chemisty, Wageningen University, The NetherlandsVerified email at wur.nl
Renko de VriesWageningen UniversityVerified email at wur.nl
Remco KornetResearcher, Wageningen UniversityVerified email at wur.nl
Remko BoomProfessor of Food Process EngineeringVerified email at wur.nl
Zhili WanSouth China University of TechnologyVerified email at scut.edu.cn
Patrick IlgAssociate Professor in Theory of Soft MatterVerified email at reading.ac.uk
Lakshminarasimhan Sridharan (Simha)PhD, Wageningen UniversityVerified email at eatplanted.com
Mehdi HabibiAssociate Professor, Wageningen UniversityVerified email at wur.nl
Gerard Giménez-RibesPhD in Physics and Physical Chemistry of Foods, Wageningen University and ResearchVerified email at wur.nl
A. BastProfessor of ToxicologyVerified email at maastrichtuniversity.nl
Michiel PostemaProfessor of Physics, Tampere UniversityVerified email at tuni.fi

Leonard Sagis

Wageningen University

Verified email at wur.nl - Homepage

Soft interface dominated materials surface rheology bulk rheology physical chemistry nonequilibrium thermodynamics


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Interfacial transport phenomena JC Slattery, L Sagis, ES Oh Springer Science & Business Media, 2007	792	2007
Extraction and characterisation of protein fractions from five insect species L Yi, CMM Lakemond, LMC Sagis, V Eisner-Schadler, A van Huis, ... Food chemistry 141 (4), 3341-3348, 2013	578	2013
Preparation methods of alginate nanoparticles JP Paques, E van der Linden, CJM van Rijn, LMC Sagis Advances in colloid and interface science 209, 163-171, 2014	457	2014
Dynamic properties of interfaces in soft matter: Experiments and theory LMC Sagis Reviews of Modern Physics 83 (4), 1367, 2011	256	2011
Physicochemical properties of pectins from okra (Abelmoschus esculentus (L.) Moench) N Sengkhamparn, LMC Sagis, R De Vries, HA Schols, T Sajjaanantakul, ... Food Hydrocolloids 24 (1), 35-41, 2010	204	2010
Formation, Structure, and Functionality of Interfacial Layers in Food Emulsions CC Berton-Carabin, L Sagis, K Schroën Annual review of food science and technology 9, 551-587, 2018	196	2018
Nonlinear rheology of complex fluid–fluid interfaces LMC Sagis, P Fischer Current Opinion in Colloid & Interface Science 19 (6), 520-529, 2014	175	2014
Effect of electrostatic interactions on the percolation concentration of fibrillar β-lactoglobulin gels C Veerman, H Ruis, LMC Sagis, E van der Linden Biomacromolecules 3 (4), 869-873, 2002	168	2002
Controlling rheology and structure of sweet potato starch noodles with high broccoli powder content by hydrocolloids E Silva, M Birkenhake, E Scholten, LMC Sagis, E Van der Linden Food Hydrocolloids 30 (1), 42-52, 2013	162	2013
Fibril assemblies in aqueous whey protein mixtures SG Bolder, H Hendrickx, LMC Sagis, E van der Linden Journal of agricultural and food chemistry 54 (12), 4229-4234, 2006	159	2006
Mesoscopic properties of semiflexible amyloid fibrils LMC Sagis, C Veerman, E van der Linden Langmuir 20 (3), 924-927, 2004	155	2004
Evaluation of starch noodles made from three typical Chinese sweet‐potato starches Z Chen, L Sagis, A Legger, JPH Linssen, HA Schols, AGJ Voragen Journal of Food Science 67 (9), 3342-3347, 2002	143	2002
Heat-induced whey protein isolate fibrils: conversion, hydrolysis, and disulphide bond formation SG Bolder, AJ Vasbinder, LMC Sagis, E van der Linden International Dairy Journal 17 (7), 846-853, 2007	137	2007
Effect of stirring and seeding on whey protein fibril formation SG Bolder, LMC Sagis, P Venema, E van der Linden Journal of agricultural and food chemistry 55 (14), 5661-5669, 2007	136	2007
Rheology and structure of ovalbumin gels at low pH and low ionic strength M Weijers, LMC Sagis, C Veerman, B Sperber, E Van Der Linden Food Hydrocolloids 16 (3), 269-276, 2002	133	2002
Complex interfaces in food: Structure and mechanical properties LMC Sagis, E Scholten Trends in food science & technology 37 (1), 59-71, 2014	132	2014
A new multistep Ca2+-induced cold gelation process for β-lactoglobulin C Veerman, H Baptist, LMC Sagis, E van der Linden Journal of agricultural and food chemistry 51 (13), 3880-3885, 2003	128	2003
Encapsulation systems based on ovalbumin fibrils and high methoxyl pectin KNP Humblet-Hua, G Scheltens, E Van Der Linden, LMC Sagis Food Hydrocolloids 25 (4), 569-576, 2011	126	2011
Mesostructure of fibrillar bovine serum albumin gels C Veerman, LMC Sagis, J Heck, E van der Linden International Journal of Biological Macromolecules 31 (4-5), 139-146, 2003	123	2003
Contribution of long fibrils and peptides to surface and foaming behavior of soy protein fibril system Z Wan, X Yang, LMC Sagis Langmuir 32 (32), 8092-8101, 2016	112	2016

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