Research Output per year
Fingerprint Dive into the research topics where Markus Stieger is active. These topic labels come from the works of this person. Together they form a unique fingerprint.
- 11 Similar Researchers
Food
Medicine & Life Sciences
mouth
Agriculture & Biology
Emulsions
Medicine & Life Sciences
Gels
Medicine & Life Sciences
emulsions
Agriculture & Biology
gels
Agriculture & Biology
sensory properties
Agriculture & Biology
texture
Agriculture & Biology
Network
Recent external collaboration on country level. Dive into details by clicking on the dots.
Research Output 2003 2020
Characterisation of friction behaviour of intact soft solid foods and food boli
Fuhrmann, P. L., Aguayo-Mendoza, M., Jansen, B., Stieger, M. & Scholten, E., 1 Mar 2020, In : Food Hydrocolloids. 100, 105441.Research output: Contribution to journal › Article › Academic › peer-review
Friction
friction
Food
Polydimethylsiloxane
gels
Effect of oil droplet inhomogeneity at different length scales on mechanical and sensory properties of emulsion-filled gels: Length scale matters
Fuhrmann, P. L., Sala, G., Stieger, M. & Scholten, E., Apr 2020, In : Food Hydrocolloids. 101, 105462.Research output: Contribution to journal › Article › Academic › peer-review
Emulsions
droplets
mechanical properties
emulsions
sensory properties
Relating oral physiology and anatomy of consumers varying in age, gender and ethnicity to food oral processing behavior
Ketel, E. C., de Wijk, R. A., de Graaf, C. & Stieger, M., 1 Mar 2020, In : Physiology and Behavior. 215, 112766.Research output: Contribution to journal › Article › Academic › peer-review
Food Handling
Anatomy
Bites and Stings
Mouth
Mastication
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 journal › Article › Academic › peer-review
Food
Fats
lipids
peaches
Gels
Adding condiments to foods: How does static and dynamic sensory perception change when bread and carrots are consumed with mayonnaise?
van Eck, A., Fogliano, V., Galindo-Cuspinera, V., Scholten, E. & Stieger, M., Apr 2019, In : Food Quality and Preference. 73, p. 154-170Research output: Contribution to journal › Article › Academic › peer-review
Condiments
mayonnaise
condiments
Daucus carota
Bread
Activities 2019 2019
- 3 Oral presentation
Clustering oil droplets in emulsions and gels: is it a useful strategy to influence perception?
P.L. Fuhrmann (Contributor), G. Sala (Contributor), M.A. Stieger (Contributor), E. Scholten (Speaker)9 Jul 2019
Activity: Talk or presentation › Oral presentation
A gritty story: Explaining variability in detection thresholds of microscopic particles by food properties and comsumet characteristics
M. Santagiuliana (Speaker), Inez Sampedro Marigómez (Contributor), Layla Broers (Contributor), John Hayes (Contributor), Betina Piqueras Fiszman, Phd (Contributor), E. Scholten (Contributor), M.A. Stieger (Contributor)29 Jul 2019
Activity: Talk or presentation › Oral presentation
A gritty story: explaining variability in detection thresholds of microscopic particles by food properties and consumer characteristics
M. Santagiuliana (Speaker), Inez Sampedro Marigómez (Contributor), Layla Broers (Contributor), John Hayes III (Contributor), Betina Piqueras Fiszman, Phd (Contributor), E. Scholten (Contributor), M.A. Stieger (Contributor)9 Jul 2019
Activity: Talk or presentation › Oral presentation
Projects 2007 2019
Influence of food spiciness on eating behavior and sensory perception
Lyu, C., Stieger, M. & de Graaf, K.
1/12/19 → …
Project: PhD
Influence of eating behaviour on protein digestibility and utilization.
Chen, Y., Fogliano, V. & Stieger, M.
2/01/19 → …
Project: PhD