Foto av Maija Greis
20142023

Forskningsoutput per år

Personlig profil

Information om forskning och undervisning

My doctoral research focuses on factors contributing to the texture and mouthfeel of plant-based products, particularly oat-based yogurts. In my previous projects, I have studied the connection between dynamic mouthfeel perception and physicochemical parameters and the role of different aromas on mouthfeel perception. My current project focuses on the relative importance of texture properties on the overall liking of plant-based yogurts. 

Externa befattningar

Visiting Researcher, UMass Amherst

1 jan. 20191 okt. 2021

Vetenskapsgrenar

  • 416 Livsmedelsvetenskap

Internationellt och inhemskt samarbete

Publikationer och projekt inom de senaste fem åren.