Microscopic food structure heterogeneities: Influence of mechanical contrast in foods of bolus properties, oral processing behaviour, expectations, sensory perception and linking.

Project: PhD

Project Details

StatusFinished
Effective start/end date1/02/1616/12/19

Research Output

  • 1 internal PhD, WU

Exquisitely heterogeneous: Combining different food textures to boost palatability

Santagiuliana, M., 2019, Wageningen: Wageningen University. 296 p.

Research output: Thesisinternal PhD, WU

Open Access