Ching Yue Chow

Ching Yue Chow

Ph.d.-studerende, Postdoc

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    1. Udgivet

      Flavor characterization of animal hydrolysates and potential of glucosamine in flavor modulation

      Bak, K. H., Waehrens, S. S., Fu, Y., Chow, Ching Yue, Petersen, Mikael Agerlin, Ruiz Carrascal, Jorge, Bredie, Wender & Lametsch, Rene, 2021, I: Foods. 10, 12, 12 s., 3008.

      Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

    2. Udgivet

      Development of Children’s Texture Preferences and Perception of Foods: With a Focus on Hardness and Particle Content

      Chow, Ching Yue, 2024, Department of Food Science, Faculty of Science, University of Copenhagen. 192 s.

      Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning

    3. Udgivet

      Layered food designs to create appetizing desserts: A proof-of-concept study

      Chow, Ching Yue, Rodríguez, R. M., Riantiningtyas, Reisya Rizki, Munk, M. B., Ahrné, Lilia & Bredie, Wender, 2023, I: Food Research International. 170, 8 s., 112955.

      Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

    4. Udgivet

      Food texture preferences in early childhood: Insights from 3–6 years old children and parents

      Chow, Ching Yue, Bech, A. C., Sørensen, Helle, Olsen, Annemarie & Bredie, Wender, 2024, I: Food Quality and Preference. 113, 11 s., 105063.

      Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

    5. Udgivet

      Printability, stability and sensory properties of protein-enriched 3D-printed lemon mousse for personalised in-between meals

      Chow, Ching Yue, Thybo, C. D., Sager, V. F., Riantiningtyas, Reisya Rizki, Bredie, Wender & Ahrné, Lilia, 2021, I: Food Hydrocolloids. 120, 12 s., 106943.

      Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

    6. E-pub ahead of print

      A review on children’s oral texture perception and preferences in foods

      Chow, Ching Yue, Skouw, S., Bech, A. C., Olsen, Annemarie & Bredie, Wender, 2023, (E-pub ahead of print) I: Critical Reviews in Food Science and Nutrition.

      Publikation: Bidrag til tidsskrift › Review › Forskning › fagfællebedømt

    7. Udgivet

      Can games change children's eating behaviour? A review of gamification and serious games

      Chow, Ching Yue, Riantiningtyas, Reisya Rizki, Kanstrup, M. B., Papavasileiou, M., Liem, G. D. & Olsen, Annemarie, 2020, I: Food Quality and Preference. 80, 16 s., 103823.

      Publikation: Bidrag til tidsskrift › Review › Forskning › fagfællebedømt

    8. Udgivet

      School children cooking and eating insects as part of a teaching program – Effects of cooking, insect type, tasting order and food neophobia on hedonic response

      Chow, Ching Yue, Riantiningtyas, Reisya Rizki, Sørensen, Helle & Frøst, Michael Bom, 2021, I: Food Quality and Preference. 87, 6 s., 104027.

      Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

    9. Udgivet

      3D printing of a high protein yoghurt-based gel: Effect of protein enrichment and gelatine on physical and sensory properties

      Riantiningtyas, Reisya Rizki, Sager, V. F., Chow, Ching Yue, Thybo, C. D., Bredie, Wender & Ahrné, Lilia, 2021, I: Food Research International. 147, 10 s., 110517.

      Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

    10. Udgivet

      A forced-choice pictographic method to measure food texture preferences among schoolchildren

      Skouw, S., Chow, Ching Yue, Sørensen, Helle, Bech, A. C., Laureati, M., Olsen, Annemarie & Bredie, Wender, 2023, I: Food Quality and Preference. 105, 11 s., 104783.

      Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

    ID: 230949945