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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)
Physics and Physical Chemistry of Foods
VLAG
Department of Agrotechnology and Food Sciences
Project
:
PhD
Overview
Fingerprint
Research output
(1)
Project Details
Status
Finished
Effective start/end date
1/02/16
→
16/12/19
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Fingerprint
Explore the research topics touched on by this project. These labels are generated based on the underlying awards/grants. Together they form a unique fingerprint.
Food Texture
Food Science
100%
Palatability
Food Science
100%
Sensation
Food Science
100%
Sensory Properties
Food Science
25%
Food Matrix
Food Science
25%
Food Intake
Food Science
25%
Novel Food
Food Science
25%
Sensory Profile
Food Science
25%
Research output
Research output per year
2019
2019
2019
1
internal PhD, WU
Research output per year
Research output per year
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
Food Texture
100%
Palatability
100%
Sensation
100%
Food Matrix
25%
Food Intake
25%