If you made any changes in Pure these will be visible here soon.

Research Output 1996 2019

2019

Changing the behaviour of children living in Dutch disadvantaged neighbourhoods to improve breakfast quality: Comparing the efficacy of three school-based strategies

Zeinstra, G. G., Vingerhoeds, M. H., Vrijhof, M., van Mourik, S., Houtzager, R. N. & van Kleef, E., 1 Jun 2019, In : Appetite. 137, p. 163-173 11 p.

Research output: Contribution to journalArticleAcademicpeer-review

Breakfast
Child Behavior
Vulnerable Populations
Portion Size
Education
2018
4 Citations (Scopus)

Aroma effects on food choice task behavior and brain responses to bakery food product cues

de Wijk, R. A., Smeets, P. A. M., Polet, I. A., Holthuysen, N. T. E., Zoon, J. & Vingerhoeds, M. H., 1 Sep 2018, In : Food Quality and Preference. 68, p. 304-314

Research output: Contribution to journalArticleAcademicpeer-review

Choice Behavior
Bread
food choices
breads
Cues
2 Citations (Scopus)

Can food choice be influenced by priming with food odours?

Polet, I. A., Vingerhoeds, M. H., Perez-Cueto, F. J. A. & de Wijk, R. A., Jun 2018, In : Food Quality and Preference. 66, p. 148-152

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
food choices
odors
Food
Lunch
lunch

Een verzorgde lunch op de basisschool: wat kost dat en wat mag dat volgens ouders kosten?

Dijkstra, S. C., Rongen, F. C., Van Kleef, E., Seidell, J. C. & Vingerhoeds, M. H., 1 Aug 2018, In : Tijdschrift voor Gezondheidswetenschappen. 96, 6, p. 234-237

Research output: Contribution to journalArticleAcademicpeer-review

Fruit
4 Citations (Scopus)

The effect of a default-based nudge on the choice of whole wheat bread

van Kleef, E., Seijdell, K., Vingerhoeds, M. H., de Wijk, R. A. & van Trijp, H. C. M., 1 Feb 2018, In : Appetite. 121, p. 179-185

Research output: Contribution to journalArticleAcademicpeer-review

Bread
Triticum
Restaurants
Snacks
Workplace
2017

Is nudgen naar volkorenbrood mogelijk? Nederlanders moeten meer vezels eten

Vingerhoeds, M. H., Koning, R. & van Kleef, E., 2017, In : Voeding Nu. 5, p. 24-27

Research output: Contribution to journalArticleProfessional

Open Access
2016
15 Citations (Scopus)

An In-Store Experiment on the Effect of Accessibility on Sales of Wholegrain and White Bread in Supermarkets

de Wijk, R. A., Maaskant, A. J., Polet, I. A., Holthuysen, N. T. E., van Kleef, E. & Vingerhoeds, M. H., 2016, In : PLoS ONE. 11, 3, 8 p., e0151915.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
white bread
Bread
supermarkets
breads
sales
4 Citations (Scopus)

Breakfast barriers and opportunities for children living in a Dutch disadvantaged neighbourhood

van Kleef, E., Vingerhoeds, M. H., Vrijhof, M. & van Trijp, H. C. M., 2016, In : Appetite. 107, p. 372-382

Research output: Contribution to journalArticleAcademicpeer-review

Breakfast
Vulnerable Populations
Aptitude
Motivation
Focus Groups
7 Citations (Scopus)

Insights on older adults' perception of at-home sensory-hedonic methods: A case of Ideal Profile Method and CATA with ideal

Ruark, A., Vingerhoeds, M. H., Kremer, S., Nijenhuis, M. & Piqueras-Fiszman, B., 2016, In : Food Quality and Preference. 53, p. 29-38

Research output: Contribution to journalArticleAcademicpeer-review

Pleasure
methodology
Food
dairies
consumer science
11 Citations (Scopus)

Sensory quality of drinking water produced by reverse osmosis membrane filtration followed by remineralisation

Vingerhoeds, M. H., Nijenhuis, M. A., Ruepert, N., Bredie, W. L. P. & Kremer, S., 2016, In : Water Research. 94, p. 42-51

Research output: Contribution to journalArticleAcademicpeer-review

Osmosis membranes
remineralization
Reverse osmosis
Potable water
drinking water
2015

Basisvoedingsmiddelen en gedragsinterventies om gezond te blijven

Vingerhoeds, M. H., 2015.

Research output: Contribution to conferencePosterAcademic

Breakfast benefits for children and adolescents

Vingerhoeds, M. H., 2015, Wageningen: Wageningen UR. 26 p. (Report / Wageningen UR Food & Biobased Research; no. 1564)

Research output: Book/ReportReportProfessional

Open Access

Effect of bread shape and size on bread intake in children

Vingerhoeds, M. H., van Kleef, E., Vrijhof, M. N., Polet, I. A. & de Wijk, R. A., Aug 2015.

Research output: Contribution to conferencePosterAcademic

Open Access

Effects of bread roll unit size on bread and energy intake in children

van Kleef, P. W., Rijk, L., Vrijhof, M. N., Vingerhoeds, M. H. & de Wijk, R. A., 2015.

Research output: Contribution to conferencePosterProfessional

2014

Basisvoedingsmiddelen en gedragsinterventies om gezond te blijven

Vingerhoeds, M. H., 2014.

Research output: Contribution to conferencePosterProfessional

Open Access
19 Citations (Scopus)
Open Access
Breakfast
Bread
Triticum
Food Preferences
Food

Nudging in het Restaurant van de Toekomst - Een duwtje in de goede richting

Stijnen, D. A. J. M. & Vingerhoeds, M. H., Apr 2014, In : Voedingsindustrie : vakblad. 21, 3, p. 24-27

Research output: Contribution to journalArticleProfessional

Nudging in the Restaurant of the Future - a gentle push in the right direction

Stijnen, D. A. J. M. & Vingerhoeds, M. H., 2014, In : FoodInBusiness. 2014, 3, p. 24-27

Research output: Contribution to journalArticleProfessional

2013
Open Access
2011
70 Citations (Scopus)

Lignin based controlled release coatings

Mulder, W. J., Gosselink, R. J. A., Vingerhoeds, M. H., Harmsen, P. F. H. & Eastham, D., 2011, In : Industrial Crops and Products. 34, 1, p. 915-920

Research output: Contribution to journalArticleAcademicpeer-review

coatings
lignin
urea
films (materials)
water solubility
78 Citations (Scopus)

Textural perception of liquid emulsions: Role of oil content, oil viscosity and emulsion viscosity

van Aken, G. A., Vingerhoeds, M. H. & de Wijk, R. A., 2011, In : Food Hydrocolloids. 25, 4, p. 789-796

Research output: Contribution to journalArticleAcademicpeer-review

Emulsions
Viscosity
emulsions
mouth
Oils
2010
15 Citations (Scopus)

Identification of salivary proteins at oil–water interfaces stabilized by lysozyme and ß-lactoglobulin

Silletti, E., Vitorino, R. M. P., Schipper, R. G., Amado, F. M. L. & Vingerhoeds, M. H., 2010, In : Archives of Oral Biology. 55, 4, p. 268-278

Research output: Contribution to journalArticleAcademicpeer-review

Salivary Proteins and Peptides
Lactoglobulins
Muramidase
Emulsions
Oils
2009
14 Citations (Scopus)

Oral processing and perception of food emulsions : the relevance for fat reduction in food

van Aken, G. A., Vingerhoeds, M. H. & de Hoog, E. H. A., 2009, Designing functional foods : measuring and controlling food structure breakdown and nutrient absorption. McClements, D. J. & Decker, E. A. (eds.). Oxford: Woodhead Publishing, p. 481-501 (Woodhead publishing in food science and technology; no. 44).

Research output: Chapter in Book/Report/Conference proceedingChapterAcademicpeer-review

48 Citations (Scopus)

Partial coalescence as a tool to control sensory perception of emulsions

Benjamins, J., Vingerhoeds, M. H., Zoet, F. D., de Hoog, E. H. A. & van Aken, G. A., 2009, In : Food Hydrocolloids. 23, 1, p. 102-115

Research output: Contribution to journalArticleAcademicpeer-review

Oils and fats
Emulsions
Coalescence
emulsions
Fats
10 Citations (Scopus)

Preparation and sensory perception of fat-free foams : Effect of matrix properties and level of aeration

Minor, M., Vingerhoeds, M. H., Zoet, F. D., de Wijk, R. A. & van Aken, G. A., 2009, In : International Journal of Food Science and Technology. 44, 4, p. 735-747

Research output: Contribution to journalArticleAcademicpeer-review

bubbles
foams
Oils and fats
aeration
Foams
72 Citations (Scopus)

Relating the effect of saliva-induced emulsion flocculation on rheological properties and retention on the tongue surface with sensory perception

Vingerhoeds, M. H., Silletti, E., de Groot, J., Schipper, R. G. & van Aken, G. A., 2009, In : Food Hydrocolloids. 23, 3, p. 773-785

Research output: Contribution to journalArticleAcademicpeer-review

Flocculation
flocculation
saliva
Emulsions
tongue
2008
45 Citations (Scopus)

How emulsions composition and structure affect sensory perception of low-viscosity model emulsions

Vingerhoeds, M. H., de Wijk, R. A., Zoet, F. D., Nixdorf, R. R. & van Aken, G. A., 2008, In : Food Hydrocolloids. 22, 4, p. 631-646

Research output: Contribution to journalArticleAcademicpeer-review

Oils and fats
Emulsions
Viscosity
emulsions
viscosity

Identification of salivary peptides and proteins interacting with lysozyme and beta-lactoglobulin stabilized emulsions

Silletti, E., Vitorino, R. M. P., Schipper, R. G., de Groot, J., Vingerhoeds, M. H. & Amado, F. M. L., 2008.

Research output: Contribution to conferencePosterProfessional

Influence of oral processing on fat perception of food emulsions

de Hoog, E. H. A., Dresselhuis, D. M., Vingerhoeds, M. H. & van Aken, G. A., 2008.

Research output: Contribution to conferencePosterProfessional

31 Citations (Scopus)

Rheological Behavior of Food Emulsions Mixed with Saliva: Effect of Oil Content, Salivary Protein Content, and Saliva Type

Silletti, E., Vingerhoeds, M. H., van Aken, G. A. & Norde, W., 2008, In : Food Biophysics. 3, 3, p. 318-328

Research output: Contribution to journalArticleAcademicpeer-review

Salivary Proteins and Peptides
saliva
Emulsions
Saliva
emulsions
95 Citations (Scopus)

The occurrence of in-mouth coalescence of emulsion droplets in relation to perception of fat

Dresselhuis, D. M., de Hoog, E. H. A., Cohen Stuart, M. A., Vingerhoeds, M. H. & van Aken, G. A., 2008, In : Food Hydrocolloids. 22, 6, p. 1170-1183

Research output: Contribution to journalArticleAcademicpeer-review

Oils and fats
Emulsions
Coalescence
droplets
emulsions

When emulsions meet saliva : a physical-chemical, biochemical and sensory study

Silletti, E., 2008, S.l.: s.n.. 243 p.

Research output: Thesisinternal PhD, WUAcademic

Open Access
Emulsions
Flocculation
Salivary Proteins and Peptides
Lactoglobulins
Muramidase
2007
50 Citations (Scopus)

Complex formation in mixtures of lysozyme-stabilized emulsions and human saliva

Silletti, E., Vingerhoeds, M. H., Norde, W. & van Aken, G. A., 2007, In : Journal of Colloid and Interface Science. 313, 2, p. 485-493

Research output: Contribution to journalArticleAcademicpeer-review

Muramidase
Emulsions
Enzymes
Oils
Ionic strength
87 Citations (Scopus)

Food colloids under oral conditions

van Aken, G. A., Vingerhoeds, M. H. & de Hoog, E. H. A., 2007, In : Current Opinion in Colloid and Interface Science. 12, 39572, p. 251-262

Research output: Contribution to journalReview articleAcademicpeer-review

Colloids
food
colloids
saliva
Amylases
257 Citations (Scopus)

Saliva as research material: Biochemical, physicochemical and practical aspects

Schipper, R. G., Silletti, E. & Vingerhoeds, M. H., 2007, In : Archives of Oral Biology. 52, 12, p. 1114-1135

Research output: Contribution to journalReview articleAcademicpeer-review

Saliva
Research
Physical Chemistry
Food Handling
Oral Health

Saliva-induced emulsion flocculation: role of droplet charge

Silletti, E., Vingerhoeds, M. H., Norde, W. & van Aken, G. A., 2007, Food Colloids: Self Assembly and Material Science. Dickinson, E. & Leser, M. (eds.). Cambridge: Royal Society, p. 463-472

Research output: Chapter in Book/Report/Conference proceedingChapterAcademicpeer-review

Flocculation
Emulsions
Colloids
Surface-Active Agents
Self assembly
120 Citations (Scopus)

The role of electrostatistics in saliva-induced emulsion flocculation

Silletti, E., Vingerhoeds, M. H., Norde, W. & van Aken, G. A., 2007, In : Food Hydrocolloids. 21, 4, p. 596-606

Research output: Contribution to journalArticleAcademicpeer-review

Flocculation
flocculation
saliva
Emulsions
Saliva
2006
7 Citations (Scopus)

Aspects of sensory perception of food emulsions thickened by polysaccharides

van Aken, G. A., de Hoog, E. H. A., Nixdorf, R. R., Zoet, F. D. & Vingerhoeds, M. H., 2006, Gums and stabilisers for the food industry 13. Williams, P. A. & Phillips, G. O. (eds.). Cambridge, p. 449-456 (Special Publication; no. 303).

Research output: Chapter in Book/Report/Conference proceedingChapterAcademic

2005

Colloidal behaviour of food emulsions under oral conditions

van Aken, G. A., Vingerhoeds, M. H. & de Hoog, E. H. A., 2005, Food colloids : interactions, microstructure and processing. Dickinson, E. (ed.). Cambridge, p. 356-366 (Special publication; no. 298).

Research output: Chapter in Book/Report/Conference proceedingChapterAcademic

159 Citations (Scopus)

Emulsion flocculation induced by saliva and mucin

Vingerhoeds, M. H., Blijdenstein, T. B. J., Zoet, F. D. & van Aken, G. A., 2005, In : Food Hydrocolloids. 19, 5, p. 915-922

Research output: Contribution to journalArticleAcademicpeer-review

Flocculation
mucins
flocculation
Mucins
saliva

Lignin based controlled release coatings

Gosselink, R., Vingerhoeds, M. H., Mulder, W. J. & Eastham, D., 2005.

Research output: Contribution to conferencePaperAcademic

2004

Proteins : versatile materials for encapsulation

Vingerhoeds, M. H. & Harmsen, P. F. H., 2004, Fundamentals of cell immobilisation biotechnology. Nedovic, V. & Willaert, R. (eds.). Dordrecht, p. 73-102 (Focus on biotechnology; no. 8A).

Research output: Chapter in Book/Report/Conference proceedingChapterAcademic

2001

Microencapsulation of Beta-carotene by supercritical CO2-technology

Harmsen, P. F. H., Vingerhoeds, M. H., Berendsen, L. B. J. M., Harrison, R. M. & Vereijken, J. M., 2001, In : IFSCC Magazine. 4, 1, p. 34-36

Research output: Contribution to journalArticleProfessional

2000

Antimicrobial effect of nisin-containing microspheres

Spillane, S. M., Vingerhoeds, M. H., van der Bent, A. & van Amerongen, A., 2000, 27th International Symposium on Controlled Release of Bioactive materials and the third Cosumer and Diversified Product Conference., 7-13 July, at Paris (France).

Research output: Chapter in Book/Report/Conference proceedingConference contributionAcademic

Microencapsulation by Supercritical CO2 Technology

Vingerhoeds, M. H. & Harmsen, P. F. H., 2000, 21th Congress of the International Federation of the Societies of Cosmetic Chemists IFSCC, 11-14 September, at Berlin (Germany).

Research output: Chapter in Book/Report/Conference proceedingConference contributionAcademic

Proteins : versatile materials for microencapsulation

Vingerhoeds, M. H. & Harmsen, P. F. H., 2000, Structure-function properties of biopolymers in relation to bioencapsulation, 8-10 December, at Helsinki (Finland).

Research output: Chapter in Book/Report/Conference proceedingConference contributionAcademic

1998

Development of an optimized immuno-enzymosome formulation for application in cancer therapy

Fonseca, M. J., Vingerhoeds, M. H., Haisma, H. J., Crommelin, D. J. A. & Storm, G., 1998, Future Strategies for Drug Delivery with Particulate Systems. Diederichs, J. E. & Muller, R. H. (eds.). p. 152-157

Research output: Chapter in Book/Report/Conference proceedingChapterAcademic

Expression of B-Lactoglobulin in Pichia pastoris

de Wolf, F. A., van der Bent, A., Pollaart, K. M. E. P., Vingerhoeds, M. H., Muresan, S., Werten, M. T., Mooibroek, H. & Derksen, H. T. P., 1998.

Research output: Contribution to conferencePosterAcademic

Fluorescence and equilibrium analysis studies on the binding of small ligands to beta-lactoglobulin

Muresan, S., Vingerhoeds, M. H., van der Bent, A. & de Wolf, F. A., 1998, Proceedings of the International Symposium on Controlled Release of Bioactive Materials, 25, 332-333. June 21-24, 1998, Las Vegas, USA.

Research output: Chapter in Book/Report/Conference proceedingConference contributionAcademic

Fluorescence and equilibrium dialysis studies on the binding of small ligands to beta-lactoglobulin

Vingerhoeds, M. H., Muresan, S., van der Bent, A. & de Wolf, F., 1998.

Research output: Contribution to conferencePosterAcademic