Guido Sala

2.7k total citations
61 papers, 2.0k citations indexed

About

Guido Sala is a scholar working on Food Science, Animal Science and Zoology and Nutrition and Dietetics. According to data from OpenAlex, Guido Sala has authored 61 papers receiving a total of 2.0k indexed citations (citations by other indexed papers that have themselves been cited), including 53 papers in Food Science, 14 papers in Animal Science and Zoology and 13 papers in Nutrition and Dietetics. Recurrent topics in Guido Sala's work include Proteins in Food Systems (40 papers), Polysaccharides Composition and Applications (16 papers) and Microencapsulation and Drying Processes (16 papers). Guido Sala is often cited by papers focused on Proteins in Food Systems (40 papers), Polysaccharides Composition and Applications (16 papers) and Microencapsulation and Drying Processes (16 papers). Guido Sala collaborates with scholars based in Netherlands, Germany and Italy. Guido Sala's co-authors include Elke Scholten, Fred van de Velde, Markus Stieger, George A. van Aken, T. van Vliet, Leonard M.C. Sagis, Martien A. Cohen Stuart, Erik van der Linden, Philipp L. Fuhrmann and Marcel B.J. Meinders and has published in prestigious journals such as Journal of Power Sources, Journal of Agricultural and Food Chemistry and ACS Applied Materials & Interfaces.

In The Last Decade

Guido Sala

58 papers receiving 1.9k citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name h Career Trend Papers Cites
Guido Sala Netherlands 28 1.5k 478 337 331 165 61 2.0k
Nuria C. Acevedo United States 33 2.1k 1.4× 422 0.9× 212 0.6× 591 1.8× 141 0.9× 62 2.5k
Oscar E. Pérez Argentina 28 1.6k 1.0× 421 0.9× 379 1.1× 399 1.2× 468 2.8× 72 2.7k
Bongkosh Vardhanabhuti United States 29 1.4k 0.9× 416 0.9× 266 0.8× 248 0.7× 369 2.2× 55 2.2k
Christopher R. Daubert United States 36 2.5k 1.6× 790 1.7× 172 0.5× 531 1.6× 234 1.4× 86 3.3k
Stefan K. Baier United States 19 916 0.6× 320 0.7× 121 0.4× 201 0.6× 209 1.3× 41 1.5k
Luping Gu China 34 2.4k 1.6× 587 1.2× 436 1.3× 657 2.0× 628 3.8× 135 3.1k
Philipp Erni Switzerland 24 1.1k 0.7× 285 0.6× 668 2.0× 251 0.8× 140 0.8× 45 2.0k
Ingrid Appelqvist Australia 19 1.1k 0.7× 697 1.5× 161 0.5× 159 0.5× 93 0.6× 25 1.8k
Wuchao Ma China 21 973 0.6× 218 0.5× 136 0.4× 333 1.0× 204 1.2× 30 1.3k

Countries citing papers authored by Guido Sala

Since Specialization
Citations

This map shows the geographic impact of Guido Sala's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Guido Sala with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Guido Sala more than expected).

Fields of papers citing papers by Guido Sala

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Guido Sala. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Guido Sala. The network helps show where Guido Sala may publish in the future.

Co-authorship network of co-authors of Guido Sala

This figure shows the co-authorship network connecting the top 25 collaborators of Guido Sala. A scholar is included among the top collaborators of Guido Sala based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Guido Sala. Guido Sala is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

20 of 20 papers shown
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Wang, Qi, Guido Sala, & Elke Scholten. (2025). Functionality of sugars and sugar replacers in model frozen dessert systems. Current Research in Food Science. 11. 101128–101128.
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Sala, Guido, et al.. (2025). Tuning oil release in meat analogues by modifying size and surface properties of oil droplets. Food Hydrocolloids. 167. 111395–111395. 2 indexed citations
5.
Liu, Xiangyu, Lei Ji, Guido Sala, & Elke Scholten. (2024). Lubrication of ice cream: Effect of different structural elements. Food Hydrocolloids. 154. 110147–110147. 2 indexed citations
6.
Sala, Guido, et al.. (2024). Texture of emulsion-filled pea protein-potato starch gels: Effect of processing conditions and composition. International Journal of Biological Macromolecules. 277(Pt 2). 133889–133889. 3 indexed citations
7.
Liu, Xiangyu, Guido Sala, & Elke Scholten. (2023). Impact of soy protein dispersibility on the structural and sensory properties of fat-free ice cream. Food Hydrocolloids. 147. 109340–109340. 15 indexed citations
8.
Sala, Guido, et al.. (2023). Critical consideration of gas bubbles to replace fat globules in acidified milk matrices. International Dairy Journal. 151. 105858–105858. 1 indexed citations
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Liu, Xiangyu, Guido Sala, & Elke Scholten. (2022). Effect of fat aggregate size and percentage on the melting properties of ice cream. Food Research International. 160. 111709–111709. 39 indexed citations
11.
Bijl, Etske, et al.. (2022). Effect of plasmin on casein hydrolysis and textural properties of rennet-induced model cheeses. Food Research International. 165. 112421–112421. 13 indexed citations
12.
Sala, Guido, et al.. (2022). Meat Analogues: Relating Structure to Texture and Sensory Perception. Foods. 11(15). 2227–2227. 97 indexed citations
13.
Fuhrmann, Philipp L., Guido Sala, Markus Stieger, & Elke Scholten. (2019). Clustering of oil droplets in o/w emulsions: Controlling cluster size and interaction strength. Food Research International. 122. 537–547. 39 indexed citations
14.
Rosestolato, Davide, Sandro Cattarin, Luca Mattarozzi, et al.. (2018). Lead paste recycling based on conversion into battery grade oxides. Electrochemical tests and industrial production of new batteries. Journal of Power Sources. 381. 127–135. 15 indexed citations
15.
Chen, Min, Guido Sala, H.J.F. van Valenberg, et al.. (2017). Foam and thin films of hydrophilic silica particles modified by β-casein. Journal of Colloid and Interface Science. 513. 357–366. 8 indexed citations
16.
Opazo-Navarrete, Mauricio, Marcel Minor, Guido Sala, et al.. (2016). Denaturation and in Vitro Gastric Digestion of Heat-Treated Quinoa Protein Isolates Obtained at Various Extraction pH. Food Biophysics. 11(2). 184–197. 65 indexed citations
17.
Chen, Min, Guido Sala, Marcel B.J. Meinders, et al.. (2016). Interfacial properties, thin film stability and foam stability of casein micelle dispersions. Colloids and Surfaces B Biointerfaces. 149. 56–63. 41 indexed citations
18.
Sala, Guido, et al.. (2015). Temperature is key to yield and stability of BSA stabilized microbubbles. Food Hydrocolloids. 52. 106–115. 37 indexed citations
19.
Sala, Guido, et al.. (2013). Combinatory Effects of Texture and Aroma Modification on Taste Perception of Model Gels. Chemosensory Perception. 6(2). 60–69. 24 indexed citations
20.
Milella, E., et al.. (2001). Physicochemical, mechanical, and biological properties of commercial membranes for GTR. Journal of Biomedical Materials Research. 58(4). 427–435. 53 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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