Food & Function, 2042-650X

Journal

Publications

  1. Article › Research › Peer-reviewed
  2. 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

  3. Published
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  6. 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

  7. 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

  8. 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

  9. 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