Wender Bredie

Wender Bredie

Professor


  1. 2021
  2. Published

    Formulation of Heat-Induced Whey Protein Gels for Extrusion-Based 3D Printing

    Sager, V. F., Munk, M. B., Hansen, M. S., Bredie, Wender & Ahrné, Lilia, 2021, In : Foods. 10, 1, 13 p., 8.

    Research output: Contribution to journalJournal articleResearchpeer-review

  3. Published

    Perception and liking of yogurts with different degrees of granularity in relation to ethnicity, preferred oral processing and lingual tactile acuity

    Liu, Jing, Bech, A. C., Wæhrens, Sandra Stolzenbach & Bredie, Wender, 2021, In : Food Quality and Preference. 90, 8 p., 104158.

    Research output: Contribution to journalJournal articleResearchpeer-review

  4. Published

    Provision of visually appetising and high-energy maize soup as an in-between meal for older consumers

    Zhou, X., Hartvig, D. L., Perez-Cueto, Federico J.A. & Bredie, Wender, 2021, In : Food Quality and Preference. 88, 8 p., 104069.

    Research output: Contribution to journalJournal articleResearchpeer-review

  5. 2020
  6. Published

    A Novel Approach to Tongue Standardization and Feature Extraction

    Wang, Chenhao, Cattaneo, C., Liu, Jing, Bredie, Wender, Pagliarini, E. & Sporring, Jon, 2020, Medical Image Computing and Computer Assisted Intervention – MICCAI 2020: 23rd International Conference, Proceedings. Martel, A. L., Abolmaesumi, P., Stoyanov, D., Mateus, D., Zuluaga, M. A., Zhou, S. K., Racoceanu, D. & Joskowicz, L. (eds.). Springer, p. 36-45 (Lecture Notes in Computer Science, Vol. 12265 LNCS).

    Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearchpeer-review

  7. Published

    Comparison of manual and machine learning image processing approaches to determine fungiform papillae on the tongue

    Cattaneo, C., Liu, Jing, Wang, Chenhao, Pagliarini, E., Sporring, Jon & Bredie, Wender, 2020, In : Scientific Reports. 10, 15 p., 18694.

    Research output: Contribution to journalJournal articleResearchpeer-review

  8. Published

    Cross-cultural differences in lingual tactile acuity, taste sensitivity phenotypical markers, and preferred oral processing behaviors

    Cattaneo, C., Liu, Jing, Bech, A. C., Pagliarini, E. & Bredie, Wender, 2020, In : Food Quality and Preference. 80, 10 p., 103803.

    Research output: Contribution to journalJournal articleResearchpeer-review

  9. Published

    Exopeptidase treatment combined with Maillard reaction modification of protein hydrolysates derived from porcine muscle and plasma: structure–taste relationship

    Fu, Y., Liu, Jing, Zhang, W., Wæhrens, Sandra Stolzenbach, Tøstesen, M., Hansen, E. T., Bredie, Wender & Lametsch, Rene, 2020, In : Food Chemistry. 306, 9 p., 125613.

    Research output: Contribution to journalJournal articleResearchpeer-review

  10. Published

    Production of Taste Enhancers from Protein Hydrolysates of Porcine Hemoglobin and Meat Using Bacillus amyloliquefaciens γ-Glutamyltranspeptidase

    Li, Qian, Liu, Jing, De Gobba, C., Zhang, L., Bredie, Wender & Lametsch, Rene, 2020, In : Journal of Agricultural and Food Chemistry. 68, 42, p. 11782-11789 8 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  11. Published

    Stabilization of directly acidified protein drinks by single and mixed hydrocolloids - combining particle size, rheology, tribology, and sensory data

    Liu, Jing, Pedersen, H. L., Knarreborg, L., Ipsen, Richard & Bredie, Wender, 2020, In : Food Science & Nutrition. 8, 12, p. 6433-6444 12 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  12. 2019
  13. Published

    Bariatric surgery leads to short-term effects on sweet taste sensitivity and hedonic evaluation of fatty food stimuli

    Nielsen, Mette Søndergaard, Andersen, I. N. S. K., Lange, Belinda, Ritz, Christian, le Roux, C. W., Schmidt, J. B., Sjödin, Anders Mikael & Bredie, Wender, 2019, In : Obesity. 27, 11, p. 1796-1804 9 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

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