20032020
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Research Output 2003 2020

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internal PhD, WU
2018

Vegetable acceptance: a bittersweet story: Role of taste in acceptance of vegetables

van Stokkom, V. L., 2018, Wageningen: Wageningen University. 183 p.

Research output: Thesisinternal PhD, WUAcademic

Open Access
2017

Double emulsions as fat replacers: linking emulsion design to stability and sensory perception

Oppermann, A., 2017, Wageningen: Wageningen University. 186 p.

Research output: Thesisinternal PhD, WUAcademic

Open Access
Emulsions
Fats
Oils
Water
Processing

Eating insects: consumer acceptance of a culturally inappropriate food

Tan, H. S. G., 2017, Wageningen: Wageningen University. 174 p.

Research output: Thesisinternal PhD, WUAcademic

Open Access
consumer acceptance
ingestion
edible insects
insects
novel foods
2016
Open Access
high temperature high pressure treatment
novel foods
processing technology
case studies
proteins

Lubrication and perception of foods: tribological, rheological and sensory properties of particle-filled food system

Liu, K., 2016, Wageningen: Wageningen University. 236 p.

Research output: Thesisinternal PhD, WUAcademic

Open Access
Lubrication
Fats
Friction
Ball bearings
Gels
2015

Bolus matters: impact of food oral breakdown on dynamic texture perception

Devezeaux de Lavergne, M. S. M., 2015, Wageningen: Wageningen University. 227 p.

Research output: Thesisinternal PhD, WUAcademic

Open Access
Gels
Food
Mastication
Bites and Stings
Stress Fractures

Oral coatings: a study on the formation, clearance and perception

Camacho, S., 2015, Wageningen: Wageningen University. 223 p.

Research output: Thesisinternal PhD, WUAcademic

Open Access
coatings
mouth
emulsions
tongue
oils
2012

Designing food structures to enhance sensory responses

Mosca, A. C., 2012, S.l.: s.n.. 164 p.

Research output: Thesisinternal PhD, WUAcademic

Open Access
lipids
gels
spatial distribution
sucrose
mechanical properties
2011

Cross-modal interactions in complex food matrices

Knoop, J. E., 2011, [S.l.]: S.n.. 218 p.

Research output: Thesisinternal PhD, WUAcademic

Open Access
food matrix
odors
sweetness
cheeses
texture