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Markus Stieger
Markus Stieger
Wageningen University, Division of Human Nutrition and Health & Food Quality and Design
Verified email at wur.nl - Homepage
Title
Cited by
Cited by
Year
Small-angle neutron scattering study of structural changes in temperature sensitive microgel colloids
M Stieger, W Richtering, JS Pedersen, P Lindner
The Journal of chemical physics 120 (13), 6197-6206, 2004
5852004
Insects as food: Exploring cultural exposure and individual experience as determinants of acceptance
HSG Tan, ARH Fischer, P Tinchan, M Stieger, LPA Steenbekkers, ...
Food Quality and Preference 42, 78-89, 2015
5252015
Are thermoresponsive microgels model systems for concentrated colloidal suspensions? A rheology and small-angle neutron scattering study
M Stieger, JS Pedersen, P Lindner, W Richtering
Langmuir 20 (17), 7283-7292, 2004
3132004
Tasty but nasty? Exploring the role of sensory-liking and food appropriateness in the willingness to eat unusual novel foods like insects
HSG Tan, ARH Fischer, HCM van Trijp, M Stieger
Food Quality and Preference 48, 293-302, 2016
2812016
The influence of product preparation, familiarity and individual traits on the consumer acceptance of insects as food
HSG Tan, E van den Berg, M Stieger
Food Quality and Preference 52, 222-231, 2016
2212016
Saltiness enhancement in bread by inhomogeneous spatial distribution of sodium chloride
MWJ Noort, JHF Bult, M Stieger, RJ Hamer
Journal of Cereal Science 52 (3), 378-386, 2010
1962010
Microstructure, texture and oral processing: new ways to reduce sugar and salt in foods
M Stieger, F van de Velde
Current Opinion in Colloid & Interface Science 18 (4), 334-348, 2013
1802013
Extrusion-based 3D printing of food pastes: Correlating rheological properties with printing behaviour
S Zhu, MA Stieger, AJ van der Goot, MAI Schutyser
Innovative Food Science & Emerging Technologies 58, 102214, 2019
1752019
Effect of extraction pH on heat-induced aggregation, gelation and microstructure of protein isolate from quinoa (Chenopodium quinoa Willd)
GA Ruiz, W Xiao, M van Boekel, M Minor, M Stieger
Food Chemistry 209, 203-210, 2016
1622016
How will better products improve the sensory-liking and willingness to buy insect-based foods?
HSG Tan, YT Verbaan, M Stieger
Food Research International 92, 95-105, 2017
1552017
Correlation of instrumental texture properties from textural profile analysis (TPA) with eating behaviours and macronutrient composition for a wide range of solid foods
MSM Wee, AT Goh, M Stieger, CG Forde
Food & function 9 (10), 5301-5312, 2018
1492018
Saltiness enhancement by taste contrast in bread prepared with encapsulated salt
MWJ Noort, JHF Bult, M Stieger
Journal of cereal science 55 (2), 218-225, 2012
1402012
Evidence for ball-bearing mechanism of microparticulated whey protein as fat replacer in liquid and semi-solid multi-component model foods
K Liu, Y Tian, M Stieger, E van der Linden, F van de Velde
Food Hydrocolloids 52, 403-414, 2016
1312016
Temporal dominance of emotions: Measuring dynamics of food-related emotions during consumption
G Jager, P Schlich, I Tijssen, J Yao, M Visalli, C de Graaf, M Stieger
Food Quality and Preference 37, 87-99, 2014
1232014
Fat droplet characteristics affect rheological, tribological and sensory properties of food gels
K Liu, M Stieger, E van der Linden, F van de Velde
Food Hydrocolloids 44, 244-259, 2015
1202015
Eating behaviour explains differences between individuals in dynamic texture perception of sausages
MD de Lavergne, JAM Derks, EC Ketel, RA de Wijk, M Stieger
Food Quality and Preference 41, 189-200, 2015
1132015
Evaluation of different cooking conditions on broccoli (Brassica oleracea var. italica) to improve the nutritional value and consumer acceptance
R Bongoni, R Verkerk, B Steenbekkers, M Dekker, M Stieger
Plant foods for human nutrition 69 (3), 228-234, 2014
992014
Enhancement of sweetness intensity in gels by inhomogeneous distribution of sucrose
AC Mosca, F van de Velde, JHF Bult, MAJS van Boekel, M Stieger
Food Quality and Preference 21 (7), 837-842, 2010
992010
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
962019
Bolus matters: the influence of food oral breakdown on dynamic texture perception
MD de Lavergne, F van de Velde, M Stieger
Food & function 8 (2), 464-480, 2017
962017
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