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

Santagiuliana, Marco (PhD candidate)
Stieger, Markus (Promotor)
van der Linden, Erik (Promotor)
Piqueras Fiszman, Betina (Co-promotor)
Scholten, Elke (Co-promotor)

Project: PhD

Status	Finished
Effective start/end date	1/02/16 → 16/12/19

1 internal PhD, WU

Exquisitely heterogeneous: Combining different food textures to boost palatability
Santagiuliana, M., 16 Dec 2019, Wageningen: Wageningen University. 296 p.
Research output: Thesis › internal PhD, WU

Open Access