Publications of the Sensory Science and Eating Behaviour Group
Researchers of the chair group Sensory Science and Eating Behaviour publish on a regular basis in scientific journals, professional journals, scientific and popular books, and proceedings.
Our publications
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The effects of carrot shape and oral processing behaviour on bolus properties and β-carotene bioaccessibility of raw carrots
Food Research International (2024), Volume: 179 - ISSN 0963-9969 -
Effect of oral burn on dynamic taste, flavor and mouthfeel perception of tomato soups, curried rice and beef patties
Food Quality and Preference (2024), Volume: 115 - ISSN 0950-3293 -
An ingredient co-occurrence network gives insight into e-liquid flavor complexity
Tobacco Induced Diseases (2024), Volume: 22 - ISSN 1617-9625 -
Sweet and sour sips : No effect of repeated exposure to sweet or sour-tasting sugary drinks on children's sweetness preference and liking
Appetite (2024), Volume: 196 - ISSN 0195-6663 -
Mild processing and addition of milk fat globule membrane in infant formula may better mimic intragastric behavior of human milk : A proof of concept trial in healthy males
Food Hydrocolloids (2024), Volume: 151 - ISSN 0268-005X -
Interplay between microstructure, mechanical properties, macrostructure breakdown and in vitro gastric digestion of whey protein gels
Food Hydrocolloids (2024), Volume: 147, Issue: Part A - ISSN 0268-005X -
Development of food literacy in children and adolescents: implications for the design of strategies to promote healthier and more sustainable diets
Nutrition Reviews (2024), Volume: 82, Issue: 4 - ISSN 0029-6643 - p. 536-552. -
MRI assessment of pH and coagulation during semi-dynamic in vitro gastric digestion of milk proteins
Food Hydrocolloids (2024), Volume: 152 - ISSN 0268-005X -
Bridging the gap between in vitro and in vivo: an MRI toolkit for milk protein digestion studies
Wageningen University. Promotor(en): J.P.M. van Duynhoven, co-promotor(en): P.A.M. Smeets, C. Terenzi - Wageningen: Wageningen University -
Gastric emptying and nutrient absorption of pea protein products differing in heat treatment and texture: A randomized in vivo crossover trial and in vitro digestion study
Food Hydrocolloids (2024), Volume: 149 - ISSN 0268-005X