Wender Bredie

Wender Bredie

Professor


  1. 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

  2. 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

  3. 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

ID: 4225563