Ching Yue Chow
PhD Student, Postdoc
1 - 3 out of 3Page size: 500
- 2024
- 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. 3861–3879Research output: Contribution to journal › Review › Research › peer-review
- 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
- 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
ID: 230949945
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Printability, stability and sensory properties of protein-enriched 3D-printed lemon mousse for personalised in-between meals
Research output: Contribution to journal › Journal article › Research › peer-review
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34
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A forced-choice pictographic method to measure food texture preferences among schoolchildren
Research output: Contribution to journal › Journal article › Research › peer-review
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30
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3D printing of a high protein yoghurt-based gel: Effect of protein enrichment and gelatine on physical and sensory properties
Research output: Contribution to journal › Journal article › Research › peer-review
Published