Wendy V. Wismer

University of Alberta

H指数:35

被引数:3,567

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Rheo-tribological measurements and trained sensory panel texture perception across size-controllable whey protein microgels

可控尺寸乳清蛋白微凝胶的流变-摩擦学测量与训练感官面板的质地感知

Food Hydrocolloids

IF12.4

2026-09-120

OAAI

3D printing of chickpea protein-based dysphagia foods: Effects of print parameters on visual appeal, fidelity, texture, rheology, and consumer perception

基于鹰嘴豆蛋白的吞咽困难食品的3D打印：打印参数对视觉吸引力、保真度、质地、流变性和消费者感知的影响

Food Bioscience

IF5.9

2026-09-010

PRE

Impact of Bacillus spp. fermentation on bread functional and sensory quality

芽孢杆菌属(Bacillus spp.)发酵对面包功能性和感官品质的影响

European Food Research and Technology

IF3.2

2026-02-170

PRE

Are plant-based milks unique products or dairy milk substitutes? A study of consumer perceptions, uses, and consumption motivations of plant-based and dairy milks

植物基牛奶是独特的产品还是乳制牛奶的替代品？——植物基牛奶与乳制牛奶的消费者认知、用途及消费动机研究

Food Quality and Preference

IF4.9

2025-08-270

PREAI

A Conjoint Analysis Evaluation of Consumer Perspectives on Cricket-Based Snacks: A Case Study for Alberta, Canada

基于联合分析对消费者对蟋蟀类零食观点的评估：加拿大艾伯塔省的案例研究

SUSTAINABILITY

IF3.3

2025-03-250

A diffusion of innovation (DOI) analysis of 3D food printing adoption among food sector early adopters

BRITISH FOOD JOURNAL

IF4.2

2024-11-280

PRE

Sensory and consumer science support for the food sensory preferences of cancer survivors

CURRENT OPINION IN FOOD SCIENCE

IF9.1

2023-04-010

PRE

Drivers of Dietary Choice After a Diagnosis of Colorectal Cancer: A Qualitative Study

JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS

IF4

2023-03-016

PRE

Contribution of protein microgels, protein molecules, and polysaccharides to the emulsifying behaviors of core/shell whey protein-alginate microgel systems

FOOD HYDROCOLLOIDS

IF12.4

2022-08-0120

PRE

Elucidating the role of the gut microbiota in the physiological effects of dietary fiber

阐明肠道菌群在膳食纤维生理效应中的作用

MICROBIOME

IF12.7

2022-05-1361

OAAI

Free word association perceptions of red meats; beef is 'yummy', bison is 'lean game meat', horse is 'off limits'

FOOD RESEARCH INTERNATIONAL

IF8

2021-10-0115

PRE

Acceptance of oat-based beverages tailored for patients with cancer

JOURNAL OF FOOD SCIENCE

IF3.4

2021-06-063

PREAI

Conceptualizing free -from food consumption determinants: A systematic integrative literature review focused on gluten and lactose

FOOD QUALITY AND PREFERENCE

IF4.9

2021-06-0116

PRE

Enzymatic and microbial conversions to achieve sugar reduction in bread

FOOD RESEARCH INTERNATIONAL

IF8

2021-05-0110

PREAI

The influence of companion foods on sensory attribute perception and liking of regular and sodium-reduced foods

伴侣食品对普通食品和减钠食品的感官属性感知和喜好的影响

JOURNAL OF FOOD SCIENCE

IF3.4

2020-04-037

PREAI

Meeting Minimum ESPEN Energy Recommendations Is Not Enough to Maintain Muscle Mass in Head and Neck Cancer Patients

NUTRIENTS

IF5

2019-11-1217

OAAI

Consumer Sensory Comparisons Among Beef, Horse, Elk, and Bison Using Preferred Attributes Elicitation and Check-All-That-Apply Methods

JOURNAL OF FOOD SCIENCE

IF3.4

2019-09-1125

PREAI

A comparison of sensory attribute profiles and liking between regular and sodium-reduced food products

FOOD RESEARCH INTERNATIONAL

IF8

2019-09-0124

PREAI

Poor Vitamin Status is Associated with Skeletal Muscle Loss and Mucositis in Head and Neck Cancer Patients

维生素状态不良与头颈癌患者骨骼肌损失和黏膜炎相关

NUTRIENTS

IF5

2018-09-0531

OAAI

Development of an orange-flavoured functional beverage formulated with beta-glucan and coenzyme Q10-impregnated beta-glucan

JOURNAL OF FUNCTIONAL FOODS

IF4

2018-08-0110

PREAI

Wendy V. Wismer

个人简介

教育背景

工作经历

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