Effect of spatial distribution of fat droplets on oral processing behaviour and dynamic sensory perception of gelled foods.

Fuhrmann, Philipp (PhD candidate)
Scholten, Elke (Promotor)
Stieger, Markus (Promotor)
Sala, Guido (Co-promotor)

Project: PhD

Status	Finished
Effective start/end date	15/03/16 → 29/06/20

1 internal PhD, WU

Clustering of oil droplets in foods: Implications on rheology, tribology and sensory perception
Fuhrmann, P. L., 2020, Wageningen: Wageningen University. 214 p.
Research output: Thesis › internal PhD, WU

Open Access