Annelies Blok, MSc

PhD Student, Food Quality and Design
PhD Student, VLAG

Research activity per year

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Dive into the research topics where Annelies Blok is active. These topic labels come from the works of this person. Together they form a unique fingerprint. If staff member(s) published prior to his/her WUR affiliation, it is possible that the publication overview, Fingerprint and network diagram are incomplete.

12 Similar Researchers

3 Article

Contributions of viscosity and friction properties to oral and haptic texture perception of iced coffees
Blok, A. E., Bolhuis, D. P. & Stieger, M., 22 Jul 2020, In: Food & Function. 11, 7, p. 6446-6457 12 p.
Research output: Contribution to journal › Article › Academic › peer-review

Open Access
The role of smell, taste, flavour and texture cues in the identification of vegetables
van Stokkom, V. L., Blok, A. E., van Kooten, O., de Graaf, C. & Stieger, M., 1 Feb 2018, In: Appetite. 121, p. 69-76
Research output: Contribution to journal › Article › Academic › peer-review
7 Citations (Scopus)
Resolubilization of Protein from Water-Insoluble Phlorotannin-Protein Complexes upon Acidification
Vissers, A. M., Blok, A. E., Westphal, A. H., Hendriks, W. H., Gruppen, H. & Vincken, J. P., 8 Nov 2017, In: Journal of Agricultural and Food Chemistry. 65, 44, p. 9595-9602
Research output: Contribution to journal › Article › Academic › peer-review

Open Access
2 Citations (Scopus)

1 Active

The role of molecular and structural diversity of biopolymers in dynamic sensory perception of texture and oral digestion.
Blok, A., Bolhuis, D., Fogliano, V. & Stieger, M.
1/03/18 → …
Project: PhD

Contributions of viscosity and friction properties to oral and haptic texture perception of iced coffees

The role of smell, taste, flavour and texture cues in the identification of vegetables

Resolubilization of Protein from Water-Insoluble Phlorotannin-Protein Complexes upon Acidification

The role of molecular and structural diversity of biopolymers in dynamic sensory perception of texture and oral digestion.