Research output per year
Research output per year
Fingerprint
Dive into the research topics where Qi Wang is active. These topic labels come from the works of this person. Together they form a unique fingerprint.
- 1 Similar Profiles
-
Effect of anti-freeze agents on ice crystal size and physical properties of model frozen desserts
Wang, Q., Sala, G. & Scholten, E., Apr 2026, In: Food Hydrocolloids. 173, 112235.Research output: Contribution to journal › Article › Academic › peer-review
Open Access1 Link opens in a new tab Citation (Scopus) -
Functionality of sugars and sugar replacers in model frozen dessert systems
Wang, Q., Sala, G. & Scholten, E., Jan 2025, In: Current Research in Food Science. 11, 101128.Research output: Contribution to journal › Article › Academic › peer-review
Open Access3 Link opens in a new tab Citations (Scopus) -
Sugar-reduced ice cream: controlling structural organization to influence perception
Wang, Q., 25 Sept 2024, Wageningen: Wageningen University. 162 p.Research output: Thesis › internal PhD, WU
Open Access -
Potential of proteinhydrolysates as sugar replacers in non-fat and fat ice cream
Wang, Q., Scholten, E. & Sala, G., 8 Nov 2023.Research output: Contribution to conference › Poster › Academic
-
Effects of sugar and sugar replacers on the physical properties of ice cream
Wang, Q., Sala, G. & Scholten, E., 3 Nov 2021. 1 p.Research output: Contribution to conference › Poster › Academic
Press/Media
-
Suikerarm ijs met de smeuïge textuur van 'klassiek' roomijs? Het kan dankzij nieuw onderzoek!
3/10/24
1 Media contribution
Press/Media: Expert Comment › Popular
-
Projects
- 1 Finished
-
Understanding the physicochemical properties of frozen dairy products with reduced sugar content.
Wang, Q. (PhD candidate), Scholten, E. (Promotor) & Sala, G. (Co-promotor)
1/11/19 → 25/09/24
Project: PhD