Ching Yue Chow

Fastnet+4535324080
E-mailchingyuechowfood.kudk
Webstedhttps://food.ku.dk/forskning-paa-food/sektioner/design-og-forbrugeradfaerd/

Rolighedsvej 26, 1958 Frederiksberg C
Rolighedsvej 26
1958 Frederiksberg C

Publikationer pr. år

227 Citationer
9 Tidsskriftartikel
2 Review
1 Ph.d.-afhandling

A review on children’s oral texture perception and preferences in foods
Chow, C. Y., Skouw, S., Bech, A. C., Olsen, A. & Bredie, W. L. P., 2024, I: Critical Reviews in Food Science and Nutrition. 64, 12, s. 3861–3879
Publikation: Bidrag til tidsskrift › Review › Forskning › peer review

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17 Citationer (Scopus)

14 Downloads (Pure)
Development of Children’s Texture Preferences and Perception of Foods: With a Focus on Hardness and Particle Content
Chow, C. Y., 2024, Department of Food Science, Faculty of Science, University of Copenhagen. 192 s.
Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning

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Food texture preferences in early childhood: Insights from 3–6 years old children and parents
Chow, C. Y., Bech, A. C., Sørensen, H., Olsen, A. & Bredie, W. L. P., 2024, I: Food Quality and Preference. 113, 11 s., 105063.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

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4 Citationer (Scopus)

34 Downloads (Pure)
Influence of changing dentition on food texture preferences and perception of eating difficulty in Australian children
Chow, C. Y., Bech, A. C., Olsen, A., Keast, R., Russell, C. G. & Bredie, W. L. P., 2024, I: Journal of Texture Studies. 55, 4, 10 s., e12856.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

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2 Downloads (Pure)
Oral size perception and texture preferences for particle-containing foods in children aged 5–12
Chow, C. Y., Bech, A. C., Olsen, A., Keast, R., Russell, C. G. & Bredie, W. L. P., 2024, I: Journal of Texture Studies. 55, 4, 11 s., e12848.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

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1 Citationer (Scopus)

2 Downloads (Pure)
A forced-choice pictographic method to measure food texture preferences among schoolchildren
Skouw, S., Chow, C. Y., Sørensen, H., Bech, A. C., Laureati, M., Olsen, A. & Bredie, W. L. P., 2023, I: Food Quality and Preference. 105, 11 s., 104783.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

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7 Citationer (Scopus)

57 Downloads (Pure)
Layered food designs to create appetizing desserts: A proof-of-concept study
Chow, C. Y., Rodríguez, R. M., Riantiningtyas, R. R., Munk, M. B., Ahrné, L. & Bredie, W. L. P., 2023, I: Food Research International. 170, 8 s., 112955.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

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1 Citationer (Scopus)

14 Downloads (Pure)
3D printing of a high protein yoghurt-based gel: Effect of protein enrichment and gelatine on physical and sensory properties
Riantiningtyas, R. R., Sager, V. F., Chow, C. Y., Thybo, C. D., Bredie, W. L. P. & Ahrné, L., 2021, I: Food Research International. 147, 10 s., 110517.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

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45 Citationer (Scopus)

42 Downloads (Pure)

3 Foredrag og mundtlige bidrag

A forced-choice pictographic method to measure food texture preferences in preschool and school-aged children
Ching Yue Chow (Oplægsholder), Sigrid Skouw (Andet), Anne C. Bech (Andet), Annemarie Olsen (Andet) & Wender Bredie (Andet)
15 sep. 2022
Aktivitet: Tale eller præsentation - typer › Foredrag og mundtlige bidrag
Layered model systems for future 3D food printing - modulating food sensory properties to stimulate the desire to eat for patients
Ching Yue Chow (Oplægsholder), Raquel Martin Rodriguez (Andet), Merete Bøgelund Munk (Andet), Lilia Ahrné (Andet) & Wender Bredie (Andet)
14 dec. 2020
Aktivitet: Tale eller præsentation - typer › Foredrag og mundtlige bidrag
Children cooking and eating insects as part of a teaching program - effects of cooking, insect type, exposure and food neophobia
Ching Yue Chow (Andet), Reisya Rizki Riantiningtyas (Andet) & Michael Bom Frøst (Oplægsholder)
29 jul. 2019
Aktivitet: Tale eller præsentation - typer › Foredrag og mundtlige bidrag

Ching Yue Chow

Samarbejde og topforskningsområder i de sidste fem år

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A review on children’s oral texture perception and preferences in foods

Development of Children’s Texture Preferences and Perception of Foods: With a Focus on Hardness and Particle Content

Food texture preferences in early childhood: Insights from 3–6 years old children and parents

Influence of changing dentition on food texture preferences and perception of eating difficulty in Australian children

Oral size perception and texture preferences for particle-containing foods in children aged 5–12

A forced-choice pictographic method to measure food texture preferences among schoolchildren

Layered food designs to create appetizing desserts: A proof-of-concept study

3D printing of a high protein yoghurt-based gel: Effect of protein enrichment and gelatine on physical and sensory properties

A forced-choice pictographic method to measure food texture preferences in preschool and school-aged children

Layered model systems for future 3D food printing - modulating food sensory properties to stimulate the desire to eat for patients

Children cooking and eating insects as part of a teaching program - effects of cooking, insect type, exposure and food neophobia

Ching Yue Chow

Samarbejde og topforskningsområder i de sidste fem år

Publikation

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