Ching Yue Chow

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

Reisya Rizki Riantiningtyas, Valeska F. Sager, Ching Yue Chow et al. · Food Research International · 2021 · 68 citations · Full text

School children cooking and eating insects as part of a teaching program – Effects of cooking, insect type, tasting order and food neophobia on hedonic response

Ching Yue Chow, Reisya Rizki Riantiningtyas, Helle Sørensen et al. · Food Quality and Preference · 2020 · 45 citations

Food Choice, Food Neophobia, Behavioral Sciences +8

Printability, stability and sensory properties of protein-enriched 3D-printed lemon mousse for personalised in-between meals

Ching Yue Chow, Camilla D. Thybo, Valeska F. Sager et al. · Food Hydrocolloids · 2021 · 45 citations · Full text

Materials Science, Biomanufacturing, Edible Packaging +13

Flavor Characterization of Animal Hydrolysates and Potential of Glucosamine in Flavor Modulation

Kathrine H. Bak, Sandra S. Wæhrens, Yu Fu et al. · Foods · 2021 · 14 citations · Full text

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

Ching Yue Chow, Anne C. Bech, Helle Sørensen et al. · Food Quality and Preference · 2023 · 12 citations · Full text