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Jane Jun Xin Ong
Jane Jun Xin Ong
University of California, Davis
Verified email at ucdavis.edu - Homepage
Title
Cited by
Cited by
Year
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
722018
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
672018
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
332017
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
192019
Sensory characteristics and rheological properties of liquids thickened to International Dysphagia Diet Standardisation Initiative standards
J Ong
University of Guelph, 2017
42017
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
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Articles 1–8