Ching Yue Chow

Ching Yue Chow

PhD Student, Postdoc

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    Publication year:
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    1 - 10 out of 12Page size: 10
    1. 2024
    2. Published

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

      Chow, Ching Yue, Skouw, S., Bech, A. C., Olsen, Annemarie & Bredie, Wender, 2024, In: Critical Reviews in Food Science and Nutrition. 64, 12, p. 3861–3879

      Research output: Contribution to journal › Review › Research › peer-review

    3. Published

      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 p.

      Research output: Book/Report › Ph.D. thesis › Research

    4. Published

      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, In: Food Quality and Preference. 113, 11 p., 105063.

      Research output: Contribution to journal › Journal article › Research › peer-review

    5. Published

      Influence of changing dentition on food texture preferences and perception of eating difficulty in Australian children

      Chow, Ching Yue, Bech, A. C., Olsen, Annemarie, Keast, R., Russell, C. G. & Bredie, Wender, 2024, In: Journal of Texture Studies. 55, 4, 10 p., e12856.

      Research output: Contribution to journal › Journal article › Research › peer-review

    6. Published

      Oral size perception and texture preferences for particle-containing foods in children aged 5–12

      Chow, Ching Yue, Bech, A. C., Olsen, Annemarie, Keast, R., Russell, C. G. & Bredie, Wender, 2024, In: Journal of Texture Studies. 55, 4, 11 p., e12848.

      Research output: Contribution to journal › Journal article › Research › peer-review

    7. 2023
    8. Published

      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, In: Food Quality and Preference. 105, 11 p., 104783.

      Research output: Contribution to journal › Journal article › Research › peer-review

    9. Published

      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, In: Food Research International. 170, 8 p., 112955.

      Research output: Contribution to journal › Journal article › Research › peer-review

    10. 2021
    11. Published

      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, In: Food Research International. 147, 10 p., 110517.

      Research output: Contribution to journal › Journal article › Research › peer-review

    12. Published

      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, In: Foods. 10, 12, 12 p., 3008.

      Research output: Contribution to journal › Journal article › Research › peer-review

    13. Published

      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, In: Food Hydrocolloids. 120, 12 p., 106943.

      Research output: Contribution to journal › Journal article › Research › peer-review

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    ID: 230949945