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Extrusion-based 3D printing of food pastes: Correlating rheological properties with printing behaviour

Innovative food science & emerging technologies, 2019-12, Vol.58, p.102214, Article 102214

2019

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Olfactory discrimination of fat content in milks is facilitated by differences in volatile compound composition rather than odor intensity

Food chemistry, 2022-11, Vol.393, p.133357-133357, Article 133357

2022

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The influence of product preparation, familiarity and individual traits on the consumer acceptance of insects as food

Food quality and preference, 2016-09, Vol.52, p.222-231

2016

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Microstructure, texture and oral processing: New ways to reduce sugar and salt in foods

Current opinion in colloid & interface science, 2013-08, Vol.18 (4), p.334-348

2013

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Evidence for ball-bearing mechanism of microparticulated whey protein as fat replacer in liquid and semi-solid multi-component model foods

Food hydrocolloids, 2016-01, Vol.52, p.403-414

2016

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Tasty but nasty? Exploring the role of sensory-liking and food appropriateness in the willingness to eat unusual novel foods like insects

Food quality and preference, 2016-03, Vol.48, p.293-302

2016

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Fat droplet characteristics affect rheological, tribological and sensory properties of food gels

Food hydrocolloids, 2015-02, Vol.44, p.244-259

2015

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Comparing rheological, tribological and sensory properties of microfibrillated cellulose dispersions and xanthan gum solutions

Food hydrocolloids, 2021-12, Vol.121, p.107052, Article 107052

2021

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Relating oral physiology and anatomy of consumers varying in age, gender and ethnicity to food oral processing behavior

Physiology & behavior, 2020-03, Vol.215, p.112766-112766, Article 112766

2020

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Effect of microparticulated whey protein on sensory properties of liquid and semi-solid model foods

Food hydrocolloids, 2016-10, Vol.60, p.186-198

2016

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Bolus matters: the influence of food oral breakdown on dynamic texture perception

Food & function, 2017-02, Vol.8 (2), p.464-48

2017

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Small-angle neutron scattering study of structural changes in temperature sensitive microgel colloids

The Journal of chemical physics, 2004-04, Vol.120 (13), p.6197-6206

2004

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Predicting thickness perception of liquid food products from their non-Newtonian rheology

Nature communications, 2021-11, Vol.12 (1), p.6328-6328, Article 6328

2021

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Temporal dominance of emotions: Measuring dynamics of food-related emotions during consumption

Food quality and preference, 2014-10, Vol.37, p.87-99

2014

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Time to first fracture affects sweetness of gels

Food hydrocolloids, 2013-01, Vol.30 (1), p.73-81

2013

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Which cocoa bean traits persist when eating chocolate? Real-time nosespace analysis by PTR-QiToF-MS

Talanta (Oxford), 2019-04, Vol.195, p.676-682

2019

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Taste enhancement in food gels: Effect of fracture properties on oral breakdown, bolus formation and sweetness intensity

Food hydrocolloids, 2015-01, Vol.43, p.794-802

2015

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Effect of spatial distribution of tastants on taste intensity, fluctuation of taste intensity and consumer preference of (semi-)solid food products

Food quality and preference, 2013-04, Vol.28 (1), p.182-187

2013

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Oral processing behavior, sensory perception and intake of composite foods

Trends in food science & technology, 2020-12, Vol.106, p.219-231

2020

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Texture contrast: Ultrasonic characterization of stacked gels’ deformation during compression on a biomimicking tongue

Current research in food science, 2021-01, Vol.4, p.449-459

2021

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Inhomogeneous distribution of fat enhances the perception of fat-related sensory attributes in gelled foods

Food hydrocolloids, 2012-06, Vol.27 (2), p.448-455

2012

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The heat is on: Consumers modify their oral processing behavior when eating spicy foods

Current research in food science, 2023-01, Vol.7, p.100597-100597, Article 100597

2023

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Effect of gel texture and sucrose spatial distribution on sweetness perception

Food science & technology, 2012-04, Vol.46 (1), p.183-188

2012

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Chew on it: influence of oral processing behaviour on in vitro protein digestion of chicken and soya-based vegetarian chicken

British journal of nutrition, 2021-11, Vol.126 (9), p.1408-1419

2021

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Formation, Clearance and Mouthfeel Perception of Oral Coatings Formed by Emulsion‐Filled Gels

Journal of texture studies, 2015-12, Vol.46 (6), p.399-410

2015

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Extrusion-based 3D printing of food pastes: Correlating rheological properties with printing behaviour

Olfactory discrimination of fat content in milks is facilitated by differences in volatile compound composition rather than odor intensity

The influence of product preparation, familiarity and individual traits on the consumer acceptance of insects as food

Microstructure, texture and oral processing: New ways to reduce sugar and salt in foods

Evidence for ball-bearing mechanism of microparticulated whey protein as fat replacer in liquid and semi-solid multi-component model foods

Tasty but nasty? Exploring the role of sensory-liking and food appropriateness in the willingness to eat unusual novel foods like insects

Fat droplet characteristics affect rheological, tribological and sensory properties of food gels

Comparing rheological, tribological and sensory properties of microfibrillated cellulose dispersions and xanthan gum solutions

Relating oral physiology and anatomy of consumers varying in age, gender and ethnicity to food oral processing behavior

Effect of microparticulated whey protein on sensory properties of liquid and semi-solid model foods

Bolus matters: the influence of food oral breakdown on dynamic texture perception

Small-angle neutron scattering study of structural changes in temperature sensitive microgel colloids

Predicting thickness perception of liquid food products from their non-Newtonian rheology

Temporal dominance of emotions: Measuring dynamics of food-related emotions during consumption

Time to first fracture affects sweetness of gels

Which cocoa bean traits persist when eating chocolate? Real-time nosespace analysis by PTR-QiToF-MS

Taste enhancement in food gels: Effect of fracture properties on oral breakdown, bolus formation and sweetness intensity

Effect of spatial distribution of tastants on taste intensity, fluctuation of taste intensity and consumer preference of (semi-)solid food products

Oral processing behavior, sensory perception and intake of composite foods

Texture contrast: Ultrasonic characterization of stacked gels’ deformation during compression on a biomimicking tongue

Inhomogeneous distribution of fat enhances the perception of fat-related sensory attributes in gelled foods

The heat is on: Consumers modify their oral processing behavior when eating spicy foods

Effect of gel texture and sucrose spatial distribution on sweetness perception

Chew on it: influence of oral processing behaviour on in vitro protein digestion of chicken and soya-based vegetarian chicken

Formation, Clearance and Mouthfeel Perception of Oral Coatings Formed by Emulsion‐Filled Gels

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