Publications of the Food Quality and Design Group
Researchers of the Food Quality and Design group publish on a regular basis in scientific journals, professional journals, scientific and popular books, and proceedings.
For publication lists, we refer to the Research@WUR database. The provided lists can be searched by author, year, etc.
View the complete publication list of the Food Quality and Design Group.
- PhD theses
- More publications of chair holder Prof. V. Fogliano
- researchID
- Scholar
Latest Peer Reviewed Publications
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Effect of calcium level of fat-free and full-fat cheese curds on the properties of processed cheese prepared therefrom with different calcium sequestering salts
International Dairy Journal (2025), Volume: 160 - ISSN 0958-6946 -
Unravelling the dominant role of phosphorylation degree in governing the functionality of reassembled casein micelles : Implications for future dairy production through precision fermentation
Food Hydrocolloids (2025), Volume: 159 - ISSN 0268-005X -
Visible and near-infrared spectral imaging combined with robust regression for predicting firmness, fatness, and compositional properties of fresh pork bellies
Meat Science (2025), Volume: 219 - ISSN 0309-1740 -
All-aqueous emulsions stabilized by sporopollenin exine capsules
Food Hydrocolloids (2024), Volume: 148, Issue: part A - ISSN 0268-005X - p. 1-9. -
Qualitative and quantitative assessment of key aroma compounds, advanced glycation end products and heterocyclic amines in different varieties of commercially roasted meat products
Food Chemistry (2024), Volume: 436 - ISSN 0308-8146 -
Gastric clot formation and digestion of milk proteins in static in vitro infant gastric digestion models representing different ages
Food Chemistry (2024), Volume: 432 - ISSN 0308-8146 -
Heating affects protein digestion of skimmed goat milk proteins with different casein:whey ratios under simulated infant conditions
Food Hydrocolloids (2024), Volume: 148 - ISSN 0268-005X -
Heat-induced changes of milk protein concentrate suspensions as affected by addition of calcium sequestering salts and shearing
International Dairy Journal (2024), Volume: 149 - ISSN 0958-6946 -
Exploring relationships between juiciness perception, food and bolus properties of plant-based meat analogue and beef patties
Food Hydrocolloids (2024), Volume: 147, Issue: B - ISSN 0268-005X - p. 1-13. -
MALDI-ToF MS and chemometric analysis as a tool for identifying wild and farmed salmon
Food Chemistry (2024), Volume: 432 - ISSN 0308-8146 - p. 137279-137279.