| Particle size distributions following chewing: Transformation of two-dimensional outcome from optical scanning to volume outcome from sieving Y Zhang, J Jia, X Wang, J Chen, HW van der Glas Journal of Food Engineering 309, 110663, 2021 | 16 | 2021 |
| Optimizing a determination of chewing efficiency using a solid test food HW van der Glas, T Liu, Y Zhang, X Wang, J Chen Journal of texture studies 51 (1), 169-184, 2020 | 12 | 2020 |
| Locking up of food between posterior teeth and its influence on chewing efficiency Y Zhang, T Liu, X Wang, J Chen, HW van Der Glas Archives of Oral Biology 107, 104524, 2019 | 12 | 2019 |
| Exploring relationships between juiciness perception, food and bolus properties of plant-based meat analogue and beef patties Y Zhang, R Brouwer, G Sala, E Scholten, M Stieger Food Hydrocolloids 147, 109443, 2024 | 11 | 2024 |
| Comparison of and relationships between oral physiology, anatomy and food oral processing behavior of Chinese (Asian) and Dutch (Caucasian) consumers differing in age EC Ketel, Y Zhang, J Jia, X Wang, RA de Wijk, J Chen, M Stieger Physiology & Behavior 232, 113284, 2021 | 9 | 2021 |
| The influence of flavor release from a solid test food, and its Time Intensity (TI) scoring, on chewing efficiency J Jia, Y Zhang, Z Xu, X Wang, J Chen, HW van der Glas Food Quality and Preference 93, 104247, 2021 | 7 | 2021 |
