19962020

Research output per year

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Research Output

2020

Exploring the effects of a healthy school lunch on cognitive performance in Dutch primary school children within the Healthy School Lunch project

Dijkstra, C., van der Haar, S., van Bergen, G., van Kleef, E. & Vingerhoeds, M., 2020, Wageningen: Wageningen Food & Biobased Research. 17 p. (Wageningen Food & Biobased Research report; no. 2041)

Research output: Book/ReportReportProfessional

Open Access

Improving dietary intake during lunch through the provision of a healthy school lunch at Dutch primary schools: Design of a pretest-posttest effectiveness study

Van Kleef, E., Rongen, F. C., Vingerhoeds, M. H., Dijkstra, C. & Seidell, J. C., 12 May 2020, In : BMC Public Health. 20, 1, 662.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
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

The impact of providing a healthy school lunch at Dutch primary schools on dietary intake and appreciation

Rongen, F., Vingerhoeds, M. H., van Kleef, E., Ummels, M., Dijkstra, C. & Seidell, J. C., 31 Oct 2019.

Research output: Contribution to conferencePosterAcademic

Open Access

The impact of providing a healthy school lunch at Dutch primary schools on dietary intake and appreciation

Rongen, F. C., Vingerhoeds, M. H., Dijkstra, C., van Kleef, E., Ummels, M. & Seidell, J. C., 20 Nov 2019.

Research output: Contribution to conferenceAbstractAcademic

Open Access

The impact of providing a healthy school lunch at Dutch primary schools on dietary intake and appreciation

Rongen, F., Vingerhoeds, M. H., Dijkstra, S. C., van Kleef, E., Ummels, M. & Seidell, J. C., 8 Nov 2019. 1 p.

Research output: Contribution to conferenceAbstractAcademic

Open Access
Open Access

What’s for lunch? The content and quality of lunches consumed by Dutch primary schoolchildren and the differences between lunches consumed at home and at school

Rongen, F. C., van Kleef, E., Sanjaya, S., Vingerhoeds, M. H., Buurma-Rethans, E., van den Bogaard, C., van Rossum, C., Seidell, J. C. & Dijkstra, C., 24 Oct 2019, In : BMC Public Health. 19, 1365.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
2 Citations (Scopus)
2018

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

7 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
8 Citations (Scopus)

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

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

11 Citations (Scopus)

What’s for lunch: content and preferences of Dutch primary school children

Rongen, F., van Kleef, E., Vingerhoeds, M. H., Seidell, J. C. & Dijkstra, C., 2018.

Research output: Contribution to conferencePosterAcademic

Open Access
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

Kinderen en lunchen op school

Vingerhoeds, M. H. & Rongen, F. C., 2017, 1 p. Wageningen Food & Biobased Research.

Research output: Other contributionPamphlet

Open Access
2016

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
24 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

5 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

7 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

16 Citations (Scopus)
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
Open Access
23 Citations (Scopus)

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
2011

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

83 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

85 Citations (Scopus)
2010

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

17 Citations (Scopus)
2009

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 proceedingChapter

15 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

53 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

12 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

77 Citations (Scopus)
2008

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

46 Citations (Scopus)

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

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

32 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

105 Citations (Scopus)
2007

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

51 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 journalArticleAcademicpeer-review

93 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 journalArticleAcademicpeer-review

285 Citations (Scopus)

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 proceedingChapter

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

132 Citations (Scopus)
2006

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 proceedingChapter

7 Citations (Scopus)
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 proceedingChapter

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

175 Citations (Scopus)

Lignin based controlled release coatings

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

Research output: Contribution to conferenceConference paperAcademic

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 proceedingChapter