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Peer-reviewedLicence not statedAppetite

Impact of food texture and degree of food processing on post-meal satiety and later snack intake

  • Pey Sze Teo1
  • Amanda JiaYing Lim2
  • Ai Ting Goh2
  • R. Janani2
  • Keri McCrickerd3
  • Ciaran Gerard Forde
  1. 1Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A∗STAR), 14 Medical Drive, #07-02, MD 6 Building, Yong Loo Lin School of Medicine, 117599, Singapore. Electronic address: [email protected]
  2. 2Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A∗STAR), 14 Medical Drive, #07-02, MD 6 Building, Yong Loo Lin School of Medicine, 117599, Singapore
  3. 3Institute of Human Development and Potential (IHDP), Agency for Science, Technology and Research (A∗STAR), 30 Medical Drive, Brenner Centre for Molecular Medicine, 117609, Singapore; Centre for Behavioural and Implementation Science Interventions (BISI), Yong Loo Lin School of Medicine, NUS, Singapore
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Cite

BibTeXRIS
BibTeX
@article{teo2026impact,
  title = {{Impact of food texture and degree of food processing on post-meal satiety and later snack intake}},
  author = {Pey Sze Teo and Amanda JiaYing Lim and Ai Ting Goh and R. Janani and Keri McCrickerd and Ciaran Gerard Forde},
  journal = {Appetite},
  year = {2026},
  month = may,
  doi = {10.1016/j.appet.2026.108604},
  url = {https://research.wur.nl/en/publications/impact-of-food-texture-and-degree-of-food-processing-on-post-meal},
}
RIS
TY  - JOUR
TI  - Impact of food texture and degree of food processing on post-meal satiety and later snack intake
AU  - Pey Sze Teo
AU  - Amanda JiaYing Lim
AU  - Ai Ting Goh
AU  - R. Janani
AU  - Keri McCrickerd
AU  - Ciaran Gerard Forde
PY  - 2026
DA  - 2026/05/22
JO  - Appetite
DO  - 10.1016/j.appet.2026.108604
UR  - https://research.wur.nl/en/publications/impact-of-food-texture-and-degree-of-food-processing-on-post-meal
SN  - 0195-6663
SN  - 1095-8304
ER  -