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Understanding the role of fat droplets in fat perception and the fat mimicking mechanism of fat replacers.
Liu, Kun
(PhD candidate)
van der Linden, Erik
(Promotor)
Stieger, Markus
(Co-promotor)
Physics and Physical Chemistry of Foods
Sensory Science and Eating Behaviour
VLAG
Department of Agrotechnology and Food Sciences
Project
:
PhD
Overview
Fingerprint
Research output
(1)
Project Details
Status
Finished
Effective start/end date
1/01/12
→
15/04/16
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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.
Sensory Properties
Food Science
100%
Food systems
Food Science
100%
Sensation
Food Science
100%
Model Food Systems
Food Science
80%
Food Structure
Food Science
60%
Fat Droplet
Food Science
40%
Sensory Perception of Food
Food Science
40%
Fat Replacers
Food Science
20%
Research output
Research output per year
2016
2016
2016
1
internal PhD, WU
Research output per year
Research output per year
Lubrication and perception of foods: tribological, rheological and sensory properties of particle-filled food system
Liu, K.,
15 Apr 2016
, Wageningen:
Wageningen University
.
236 p.
Research output
:
Thesis
›
internal PhD, WU
Open Access
Sensory Properties
100%
Food systems
100%
Sensation
100%
Model Food Systems
80%
Food Structure
60%