Ching Yue Chow
Ph.d.-studerende, Postdoc
- 2022
A forced-choice pictographic method to measure food texture preferences in preschool and school-aged children
Chow, Ching Yue (Oplægsholder), Skouw, S. (Andet), Bech, A. C. (Andet), Olsen, Annemarie (Andet) & Bredie, Wender (Andet)
15 sep. 2022Aktivitet: Tale eller præsentation - typer › Foredrag og mundtlige bidrag
- 2020
Layered model systems for future 3D food printing - modulating food sensory properties to stimulate the desire to eat for patients
Chow, Ching Yue (Oplægsholder), Martin Rodriguez, R. (Andet), Munk, M. B. (Andet), Ahrné, Lilia (Andet) & Bredie, Wender (Andet)
14 dec. 2020Aktivitet: Tale eller præsentation - typer › Foredrag og mundtlige bidrag
- 2019
Children cooking and eating insects as part of a teaching program - effects of cooking, insect type, exposure and food neophobia
Chow, Ching Yue (Andet), Riantiningtyas, Reisya Rizki (Andet) & Frøst, Michael Bom (Oplægsholder)
29 jul. 2019Aktivitet: Tale eller præsentation - typer › Foredrag og mundtlige bidrag
ID: 230949945
Flest downloads
-
62
downloads
Printability, stability and sensory properties of protein-enriched 3D-printed lemon mousse for personalised in-between meals
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet -
49
downloads
A forced-choice pictographic method to measure food texture preferences among schoolchildren
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet -
37
downloads
3D printing of a high protein yoghurt-based gel: Effect of protein enrichment and gelatine on physical and sensory properties
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet