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Bolus formation and properties
Devezeaux de Lavergne, Marine
(PhD candidate)
van Boekel, Tiny
(Promotor)
Stieger, Markus
(Co-promotor)
Food Quality and Design
VLAG
Department of Agrotechnology and Food Sciences
Project
:
PhD
Overview
Fingerprint
Research output
(1)
Project Details
Status
Finished
Effective start/end date
1/09/11
→
22/10/15
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Fingerprint
Explore the research topics touched on by this project. These labels are generated based on the underlying awards/grants. Together they form a unique fingerprint.
Gel Properties
Food Science
100%
Texture Attributes
Food Science
60%
Descriptive Analysis
Food Science
40%
Sensation
Food Science
40%
Temporal Dominance
Food Science
40%
Food Science
Food Science
20%
Food Texture
Food Science
20%
Model Food
Food Science
20%
Research output
Research output per year
2015
2015
2015
1
internal PhD, WU
Research output per year
Research output per year
Bolus matters: impact of food oral breakdown on dynamic texture perception
Devezeaux de Lavergne, M. S. M.,
22 Oct 2015
, Wageningen:
Wageningen University
.
227 p.
Research output
:
Thesis
›
internal PhD, WU
Open Access
Gel Properties
100%
Texture Attributes
60%
Descriptive Analysis
40%
Sensation
40%
Temporal Dominance
40%