Macroscopic food structure heterogeneities: bolus properties, oral processing behaviour, sensory perception and liking of composite foods.

van Eck, Arianne (PhD candidate)
Fogliano, Vincenzo (Promotor)
Stieger, Markus (Promotor)
Scholten, Elke (Co-promotor)

Project: PhD

Status	Finished
Effective start/end date	1/02/16 → 19/06/20

1 internal PhD, WU

Combine nicely, consume wisely: The role of single food properties in oral processing behavior, intake and sensory perception of composite foods
van Eck, A., 19 Jun 2020, Wageningen: Wageningen University. 241 p.
Research output: Thesis › internal PhD, WU

Open Access