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Research Output 2017 2020

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Article
2020

Strategies to compensate for undesired gritty sensations in foods

Santagiuliana, M., Broers, L., Marigómez, I. S., Stieger, M., Piqueras-Fiszman, B. & Scholten, E., 1 Apr 2020, In : Food Quality and Preference. 81, 103842.

Research output: Contribution to journalArticleAcademicpeer-review

Food
Fats
lipids
peaches
Gels
2019
2 Citations (Scopus)
Daucus carota
soups
Vegetables
carrots
vegetables
3 Citations (Scopus)
novel foods
Cheese
Cues
cheeses
mouth
2 Citations (Scopus)

Exploring variability in detection thresholds of microparticles through participant characteristics

Santagiuliana, M., Marigómez, I. S., Broers, L., Hayes, J. E., Piqueras-Fiszman, B., Scholten, E. & Stieger, M., 1 Sep 2019, In : Food and Function. 10, 9, p. 5386-5397 12 p.

Research output: Contribution to journalArticleAcademicpeer-review

Particle Size
particle size
detection limit
Cheese
processed cheeses
2018
6 Citations (Scopus)

Effect of mechanical contrast on sensory perception of heterogeneous liquid and semi-solid foods

Santagiuliana, M., Christaki, M., Piqueras-Fiszman, B., Scholten, E. & Stieger, M., Oct 2018, In : Food Hydrocolloids. 83, p. 202-212

Research output: Contribution to journalArticleAcademicpeer-review

Stress Fractures
stress fractures
soups
Food
liquids
6 Citations (Scopus)
mechanical properties
Gels
Textures
texture
gels