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

Santagiuliana, Marco (PI)
Piqueras Fiszman, Betina (CoI)
Scholten, Elke (CoI)
Stieger, Markus (CoI)
van der Linden, Erik (CoI)

Physics and Physical Chemistry of Foods

Project: PhD

Project Details

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., 2019, Wageningen: Wageningen University. 296 p.
Research output: Thesis › internal PhD, WU

Open Access