Food & Function, 2042-650X

Journal

Publications

  1. 2013
  2. Published

    Oral processing of two milk chocolate samples

    Bettina Wolf, 1 Jan 2013, In : Food and Function. 4, 3, p. 461-469 9 p.

    Research output: Contribution to journalArticle

  3. Published

    Cocoa particles for food emulsion stabilisation

    Bettina Wolf, 1 Sep 2013, In : Food and Function. 4, 9, p. 1369-1375 7 p.

    Research output: Contribution to journalArticle

  4. 2015
  5. Published

    Programmed emulsions for sodium reduction in emulsion based foods

    Bettina Wolf, 1 Jan 2015, In : Food and Function. 6, 5, p. 1428-1434 7 p.

    Research output: Contribution to journalArticle

  6. Published
  7. 2016
  8. Published
  9. 2017
  10. Published
  11. 2018
  12. Published

    Material properties of ex vivo milk chocolate boluses examined in relation to texture perception

    Bettina Wolf, 1 Jun 2018, In : Food and Function. 9, 6, p. 3532-3546 15 p.

    Research output: Contribution to journalArticle

  13. 2019
  14. Published

    Non-chemically modified waxy rice starch stabilised wow emulsions for salt reduction

    Bettina Wolf, 1 Jul 2019, In : Food & Function. 10, 7, p. 4242-4255 14 p.

    Research output: Contribution to journalArticle