Articles with public access mandates - Markus StiegerLearn more
Not available anywhere: 4
Comparison of oro-sensory exposure duration and intensity manipulations on satiation
MP Lasschuijt, M Mars, M Stieger, S Miquel-Kergoat, C de Graaf, ...
Physiology & Behavior 176, 76-83, 2017
Mandates: Netherlands Organisation for Scientific Research
From first to last bite: Temporal dynamics of sensory and hedonic perceptions using a multiple-intake approach
R van Bommel, M Stieger, N Boelee, P Schlich, G Jager
Food Quality and Preference 78, 103748, 2019
Mandates: Netherlands Organisation for Scientific Research
As good as expected? How consumer expectations and addition of vegetable pieces to soups influence sensory perception and liking
M Santagiuliana, IAF van den Hoek, M Stieger, E Scholten, ...
Food & function 10 (2), 665-680, 2019
Mandates: Netherlands Organisation for Scientific Research
Comparison of and relationships between oral physiology, anatomy and food oral processing behavior of Chinese (Asian) and Dutch (Caucasian) consumers differing in age
EC Ketel, Y Zhang, J Jia, X Wang, RA de Wijk, J Chen, M Stieger
Physiology & Behavior 232, 113284, 2021
Mandates: Netherlands Organisation for Scientific Research
Available somewhere: 34
Oral processing behavior of drinkable, spoonable and chewable foods is primarily determined by rheological and mechanical food properties
MG Aguayo-Mendoza, EC Ketel, E van der Linden, CG Forde, ...
Food Quality and Preference 71, 87-95, 2019
Mandates: Netherlands Organisation for Scientific Research
Review on fat replacement using protein-based microparticulated powders or microgels: A textural perspective
B Kew, M Holmes, M Stieger, A Sarkar
Trends in food science & technology 106, 457-468, 2020
Mandates: European Commission
Moving from molecules, to structure, to texture perception
EA Foegeding, M Stieger, F van de Velde
Food Hydrocolloids 68, 31-42, 2017
Mandates: US Department of Agriculture
Don't judge new foods by their appearance! How visual and oral sensory cues affect sensory perception and liking of novel, heterogeneous foods
M Santagiuliana, V Bhaskaran, E Scholten, B Piqueras-Fiszman, ...
Food Quality and Preference 77, 64-77, 2019
Mandates: Netherlands Organisation for Scientific Research
Rheological behaviour of attractive emulsions differing in droplet-droplet interaction strength
PL Fuhrmann, S Breunig, G Sala, L Sagis, M Stieger, E Scholten
Journal of Colloid and Interface Science 607, 389-400, 2022
Mandates: Netherlands Organisation for Scientific Research
Relating oral physiology and anatomy of consumers varying in age, gender and ethnicity to food oral processing behavior
EC Ketel, RA de Wijk, C de Graaf, M Stieger
Physiology & Behavior 215, 112766, 2020
Mandates: Netherlands Organisation for Scientific Research
Clustering of oil droplets in o/w emulsions: Controlling cluster size and interaction strength
PL Fuhrmann, G Sala, M Stieger, E Scholten
Food Research International 122, 537-547, 2019
Mandates: Netherlands Organisation for Scientific Research
Clustering of oil droplets in o/w emulsions enhances perception of oil-related sensory attributes
PL Fuhrmann, LCM Kalisvaart, G Sala, E Scholten, M Stieger
Food Hydrocolloids 97, 105215, 2019
Mandates: Netherlands Organisation for Scientific Research
Oral tribology, adsorption and rheology of alternative food proteins
B Kew, M Holmes, M Stieger, A Sarkar
Food Hydrocolloids 116, 106636, 2021
Mandates: European Commission
Predicting thickness perception of liquid food products from their non-Newtonian rheology
A Deblais, E Hollander, C Boucon, AE Blok, B Veltkamp, P Voudouris, ...
Nature Communications 12 (1), 6328, 2021
Mandates: Netherlands Organisation for Scientific Research, European Commission
Comparing rheological, tribological and sensory properties of microfibrillated cellulose dispersions and xanthan gum solutions
AE Blok, DP Bolhuis, HVM Kibbelaar, D Bonn, KP Velikov, M Stieger
Food Hydrocolloids 121, 107052, 2021
Mandates: Netherlands Organisation for Scientific Research
Linking oral processing behavior to bolus properties and dynamic sensory perception of processed cheeses with bell pepper pieces
MG Aguayo-Mendoza, G Chatonidi, B Piqueras-Fiszman, M Stieger
Food Quality and Preference 88, 104084, 2021
Mandates: Netherlands Organisation for Scientific Research
Influence of clustering of protein-stabilised oil droplets with proanthocyanidins on mechanical, tribological and sensory properties of o/w emulsions and emulsion-filled gels
PL Fuhrmann, G Sala, E Scholten, M Stieger
Food Hydrocolloids 105, 105856, 2020
Mandates: Netherlands Organisation for Scientific Research
Effect of oil droplet inhomogeneity at different length scales on mechanical and sensory properties of emulsion-filled gels: Length scale matters
PL Fuhrmann, G Sala, M Stieger, E Scholten
Food Hydrocolloids 101, 105462, 2020
Mandates: Netherlands Organisation for Scientific Research
Does the face show what the mind tells? A comparison between dynamic emotions obtained from facial expressions and Temporal Dominance of Emotions (TDE)
R van Bommel, M Stieger, M Visalli, R de Wijk, G Jager
Food Quality and Preference 85, 103976, 2020
Mandates: Netherlands Organisation for Scientific Research
Exploring variability in detection thresholds of microparticles through participant characteristics
M Santagiuliana, IS Marigómez, L Broers, JE Hayes, B Piqueras-Fiszman, ...
Food & Function 10 (9), 5386-5397, 2019
Mandates: Netherlands Organisation for Scientific Research
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