What is currently going on at the FQD department?
The effect of low vs. high temperature dry heating on solubility and digestibility of cow's milk proteinFood Hydrocolloids 109 (2020). - ISSN 0268-005X
Cracker shape modifies ad libitum snack intake of crackers with cheese dipThe British journal of nutrition 124 (2020)9. - ISSN 0007-1145 - p. 988 - 997.
Modifying the Bass diffusion model to study adoption of radical new foods-The case of edible insects in the NetherlandsPLoS ONE 15 (2020)6. - ISSN 1932-6203
- FQD Thesis booklet 2020-2021
- MFQ Thesis booklet
If you are doing your thesis within FQD you can find more information here.