Sugar-reduced ice cream: controlling structural organization to influence perception

Original language	English
Qualification	Doctor of Philosophy
Awarding Institution	Wageningen University
Supervisors/Advisors	Scholten, Elke, Promotor Sala, Guido, Co-promotor
Award date	25 Sept 2024
Place of Publication	Wageningen
Publisher	Wageningen University
Print ISBNs	9789465101446
DOIs	https://doi.org/10.18174/671022
Publication status	Published - 25 Sept 2024

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• 10.18174/671022

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Projects

• 1 Finished

• Understanding the physicochemical properties of frozen dairy products with reduced sugar content.

  Wang, Q. (PhD candidate), Scholten, E. (Promotor) & Sala, G. (Co-promotor)

  1/11/19 → 25/09/24

  Project: PhD

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Wang, Q. (2024). Sugar-reduced ice cream: controlling structural organization to influence perception. [internal PhD, WU, Wageningen University]. Wageningen University. https://doi.org/10.18174/671022

Wang, Qi. / Sugar-reduced ice cream: controlling structural organization to influence perception. Wageningen : Wageningen University, 2024. 162 p.

@phdthesis{986043fc6bff4685923aef58e6958512,

title = "Sugar-reduced ice cream: controlling structural organization to influence perception",

author = "Qi Wang",

note = "WU thesis 8934 Includes bibliographic references. - With summary in English",

year = "2024",

month = sep,

day = "25",

doi = "10.18174/671022",

language = "English",

isbn = "9789465101446",

publisher = "Wageningen University",

address = "Netherlands",

type = "internal PhD, WU",

school = "Wageningen University",

}

Wang, Q 2024, 'Sugar-reduced ice cream: controlling structural organization to influence perception', Doctor of Philosophy, Wageningen University, Wageningen. https://doi.org/10.18174/671022

Sugar-reduced ice cream: controlling structural organization to influence perception. / Wang, Qi.
Wageningen: Wageningen University, 2024. 162 p.

Research output: Thesis › internal PhD, WU

TY - THES

T1 - Sugar-reduced ice cream: controlling structural organization to influence perception

AU - Wang, Qi

N1 - WU thesis 8934 Includes bibliographic references. - With summary in English

PY - 2024/9/25

Y1 - 2024/9/25

UR - https://edepot.wur.nl/671022

U2 - 10.18174/671022

DO - 10.18174/671022

M3 - internal PhD, WU

SN - 9789465101446

PB - Wageningen University

CY - Wageningen

ER -

Wang Q. Sugar-reduced ice cream: controlling structural organization to influence perception. Wageningen: Wageningen University, 2024. 162 p. doi: 10.18174/671022