Clustering of oil droplets in foods: Implications on rheology, tribology and sensory perception

Original language	English
Qualification	Doctor of Philosophy
Awarding Institution	Wageningen University
Supervisors/Advisors	Scholten, Elke, Promotor Stieger, Markus, Promotor Sala, Guido, Co-promotor
Award date	29 Jun 2020
Place of Publication	Wageningen
Publisher	Wageningen University
Print ISBNs	9789463953542
DOIs	https://doi.org/10.18174/518031
Publication status	Published - 2020

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Projects

Projects per year 2016 2020

• 1 Finished

Projects per year

• Effect of spatial distribution of fat droplets on oral processing behaviour and dynamic sensory perception of gelled foods.

  Fuhrmann, P., Sala, G., Scholten, E. & Stieger, M.

  15/03/16 → 29/06/20

  Project: PhD

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Fuhrmann, P. L. (2020). Clustering of oil droplets in foods: Implications on rheology, tribology and sensory perception. Wageningen University. https://doi.org/10.18174/518031

Fuhrmann, Philipp L.. / Clustering of oil droplets in foods : Implications on rheology, tribology and sensory perception. Wageningen : Wageningen University, 2020. 214 p.

@phdthesis{e33d80fc1ca840c28c948c89718a9ef4,

title = "Clustering of oil droplets in foods: Implications on rheology, tribology and sensory perception",

author = "Fuhrmann, {Philipp L.}",

note = "WU thesis 7554 Includes bibliographical references. - With summary in English",

year = "2020",

doi = "10.18174/518031",

language = "English",

isbn = "9789463953542",

publisher = "Wageningen University",

school = "Wageningen University",

}

Fuhrmann, PL 2020, 'Clustering of oil droplets in foods: Implications on rheology, tribology and sensory perception', Doctor of Philosophy, Wageningen University, Wageningen. https://doi.org/10.18174/518031

Clustering of oil droplets in foods : Implications on rheology, tribology and sensory perception. / Fuhrmann, Philipp L.

Wageningen : Wageningen University, 2020. 214 p.

Research output: Thesis › internal PhD, WU

TY - THES

T1 - Clustering of oil droplets in foods

T2 - Implications on rheology, tribology and sensory perception

AU - Fuhrmann, Philipp L.

N1 - WU thesis 7554 Includes bibliographical references. - With summary in English

PY - 2020

Y1 - 2020

UR - https://edepot.wur.nl/518031

U2 - 10.18174/518031

DO - 10.18174/518031

M3 - internal PhD, WU

SN - 9789463953542

PB - Wageningen University

CY - Wageningen

ER -

Fuhrmann PL. Clustering of oil droplets in foods: Implications on rheology, tribology and sensory perception. Wageningen: Wageningen University, 2020. 214 p. https://doi.org/10.18174/518031