Publications of the Food Quality and Design Group
Researchers of the Food Quality and Design group publish on a regular basis in scientific journals, professional journals, scientific and popular books, and proceedings.
For publication lists, we refer to the Research@WUR database. The provided lists can be searched by author, year, etc.
View the complete publication list of the Food Quality and Design Group.
- PhD theses
- More publications of chair holder Prof. V. Fogliano
- researchID
- Scholar
Latest Peer Reviewed Publications
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Effect of calcium level of fat-free and full-fat cheese curds on the properties of processed cheese prepared therefrom with different calcium sequestering salts
International Dairy Journal (2025), Volume: 160 - ISSN 0958-6946 -
Unravelling the dominant role of phosphorylation degree in governing the functionality of reassembled casein micelles : Implications for future dairy production through precision fermentation
Food Hydrocolloids (2025), Volume: 159 - ISSN 0268-005X -
Visible and near-infrared spectral imaging combined with robust regression for predicting firmness, fatness, and compositional properties of fresh pork bellies
Meat Science (2025), Volume: 219 - ISSN 0309-1740 -
The relationship of food safety culture elements : A serial mediation model
Food Control (2025), Volume: 169 - ISSN 0956-7135 -
Casein network formation at oil–water interfaces is reduced by β-casein and increased by Ca2+
Food Hydrocolloids (2025), Volume: 160 - ISSN 0268-005X -
Fine structural characteristics of pectin are associated with in vitro carotenoid bioaccessibility in juices
Food Hydrocolloids (2025), Volume: 160 - ISSN 0268-005X -
Towards digitalisation of food safety management systems – enablers and constraints
Food Control (2025), Volume: 168 - ISSN 0956-7135 -
Tumor-derived cyclooxygenase-2 fuels hypothalamic inflammation
Brain, Behavior, and Immunity (2025), Volume: 123 - ISSN 0889-1591 - p. 886-902. -
Consistent effect of eating rate on food and energy intake across twenty-four ad libitum meals
British Journal of Nutrition (2024), Volume: 132, Issue: 4 - ISSN 0007-1145 - p. 535-546. -
Effect of high pressure homogenization on in vitro digestibility and colon fermentability of pea protein-rich bread designed for elderly consumers
Food & Function (2024), Volume: 15, Issue: 20 - ISSN 2042-650X - p. 10459-10471.