Researchers of the Food Physics Group publish on a regular basis in scientific journals, professional journals, scientific and popular books, and proceedings.
For publication lists, we refer to the Wageningen Yield database. The provided lists can be searched by author, year, etc. by clicking ‘Search within results’.
Origin and Processing Methods Slightly Affect Allergenic Characteristics of Cashew Nuts (Anacardium occidentale)
Journal of Food Science 83 (2018)4. - ISSN 0022-1147 - p. 1153 - 1164.
Mechanical properties affect detectability of perceived texture contrast in heterogeneous food gels
Food Hydrocolloids 80 (2018). - ISSN 0268-005X - p. 254 - 263.