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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Untangling the interplay between food microstructure, mechanical properties, macrostructural breakdown and in vitro gastric protein digestion
Wageningen University. Promotor(en): M. Stieger, co-promotor(en): A.E.M. Janssen, P.A.M. Smeets - Wageningen: Wageningen University -
Daarom zijn vezels zo belangrijk voor je gezondheid
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The ‘Carrot Test’ : An approach to characterize individual differences in oral processing behaviour and eating rate
Food Quality and Preference (2025), Volume: 122 - ISSN 0950-3293 -
Plate size or plating? Effects of visual food presentation on liking, appetite, and food-evoked emotions in online and real-life contexts
Food Quality and Preference (2025), Volume: 122 - ISSN 0950-3293 -
Food essentialism is associated with perceptions of plant-based meat alternatives possessing properties of meat-based products
Food Quality and Preference (2025), Volume: 123 - ISSN 0950-3293 -
Data underlying the research on: Protein enrichment of oat flour by fine milling and air classification
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Sweet Tooth: Nature or Nurture? : Assessing the role of dietary sweetness exposure on sweet taste liking
Wageningen University. Promotor(en): K. de Graaf, co-promotor(en): M. Mars, K. Appleton - Wageningen: Wageningen University -
Chewing behavior and bolus particle size of rice shape gut microbiota functionality and microbial metabolite signatures
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Impact of microstructure of whey protein gels on in vitro gastric protein digestion is sustained after oral structural breakdown by mastication
Food Hydrocolloids (2025), Volume: 159 - ISSN 0268-005X -
Tuning oil release in meat analogues by modifying size and surface properties of oil droplets
Food Hydrocolloids (2025), Volume: 167 - ISSN 0268-005X