| Challenges to assumptions regarding oral shear rate during oral processing and swallowing based on sensory testing with thickened liquids JJX Ong, CM Steele, LM Duizer Food Hydrocolloids 84, 173-180, 2018 | 72 | 2018 |
| Sensory characteristics of liquids thickened with commercial thickeners to levels specified in the International Dysphagia Diet Standardization Initiative (IDDSI) framework JJX Ong, CM Steele, LM Duizer Food Hydrocolloids 79, 208-217, 2018 | 72 | 2018 |
| Physical breakdown of bread and its impact on texture perception: A dynamic perspective J Gao, JJX Ong, J Henry, W Zhou Food Quality and Preference 60, 96-104, 2017 | 34 | 2017 |
| Modulation of tongue pressure according to liquid flow properties in healthy swallowing CM Steele, M Peladeau-Pigeon, CAE Barbon, BT Guida, MS Tapson, ... Journal of Speech, Language, and Hearing Research 62 (1), 22-33, 2019 | 21 | 2019 |
| Sensory characteristics and rheological properties of liquids thickened to International Dysphagia Diet Standardisation Initiative standards J Ong University of Guelph, 2017 | 4 | 2017 |
| The missing link in consumer liking: How category labels prime expectations and influence product perception JJX Ong, J Delarue Science Talks, 100368, 2024 | | 2024 |
| Do humans categorize hierarchically? The case of sugar perception in milk and milk alternatives JJX Ong, J Delarue Food Quality and Preference 113, 105069, 2024 | | 2024 |
| Corrigendum to “Challenges to assumptions regarding oral shear rate during oral processing and swallowing based on sensory testing with thickened liquids”[Food Hydrocolloids … JJX Ong, CM Steele, LM Duizer Food hydrocolloids 87, 977, 2019 | | 2019 |
| The Missing Link in Consumer Liking: How Category Labels Prime Expectations and Influence Product Perception J Delarue, JJX Ong Available at SSRN 4550037, 0 | | |
