Markus Stieger

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  Effects of oral processing on subsequent digestion of protein foods

  Liu, D. (PhD candidate), Stieger, M. (Promotor), Janssen (FPE), A. (Co-promotor) & Smeets, P. (Co-promotor)

  1/03/21 → 27/02/25

  Project: PhD

  • Plant-Based Meat Analogues 100%
  • Food Microstructure 100%
  • Digestible Protein 75%
  • Food Structure 75%
  • Nutritive Value 25%

• Fat's the question: on the molecular basis of the ability to smell different fats

  Mu, S. (PhD candidate), Boesveldt, S. (Promotor) & Stieger, M. (Promotor)

  1/01/20 → 4/12/23

  Project: PhD

• Influence of food spiciness on eating behavior and sensory perception

  Lyu, C. (PhD candidate), Forde, C. (Promotor) & Stieger, M. (Promotor)

  1/12/19 → 11/12/23

  Project: PhD

• Influence of eating behaviour on protein digestibility and utilization.

  Chen, Y. (PhD candidate), Stieger, M. (Promotor) & Capuano, E. (Co-promotor)

  2/01/19 → 9/10/23

  Project: PhD

• The role of molecular and structural diversity of biopolymers in dynamic sensory perception of texture and oral digestion.

  Blok, A. (PhD candidate), Stieger, M. (Promotor) & Bolhuis, D. (Co-promotor)

  1/03/18 → 21/10/22

  Project: PhD

• Design and sensory perception of multi-scale food structures fabricated by 3D printing.

  Zhu, S. (PhD candidate), Schutyser, M. (Promotor), Stieger, M. (Promotor) & van der Goot, A. J. (Promotor)

  1/09/17 → 22/06/22

  Project: PhD

  • 3D Food Printing 100%
  • Food Structure 33%
  • Sensation of Taste 33%
  • Food Design 33%
  • Mouthfeel 16%

• Physiological determinants of natural eating behaviour in consumers varying in age, ethnicity and eating capability.

  Ketel, E. (PhD candidate), Stieger, M. (Promotor), de Graaf, K. (Promotor) & de Wijk, R. (Co-promotor)

  1/04/16 → 16/10/20

  Project: PhD

  • Sweetness 100%
  • Food Oral Processing 100%
  • Salivation 100%
  • Sensation of Taste 75%
  • Solid Food 75%

• Effect of spatial distribution of fat droplets on oral processing behaviour and dynamic sensory perception of gelled foods.

  Fuhrmann, P. (PhD candidate), Scholten, E. (Promotor), Stieger, M. (Promotor) & Sala, G. (Co-promotor)

  15/03/16 → 29/06/20

  Project: PhD

  • Sensation 100%
  • Sensory Properties 42%
  • Fat Content 42%
  • Food Microstructure 28%
  • Palatability 28%

• Time to indulge in foods.

  van Bommel, R. (PhD candidate), Stieger, M. (Promotor), de Graaf, K. (Promotor) & Jager, G. (Co-promotor)

  1/03/16 → 10/09/20

  Project: PhD

  • Sensory Characteristics 100%
  • Sensation 50%
  • Temporal Dominance 50%

• Microscopic food structure heterogeneities: Influence of mechanical contrast in foods of bolus properties, oral processing behaviour, expectations, sensory perception and linking.

  Santagiuliana, M. (PhD candidate), Stieger, M. (Promotor), van der Linden, E. (Promotor), Piqueras Fiszman, B. (Co-promotor) & Scholten, E. (Co-promotor)

  1/02/16 → 16/12/19

  Project: PhD

  • Food Texture 100%
  • Palatability 100%
  • Sensation 100%
  • Sensory Properties 25%
  • Food Matrix 25%

• Bolus properties, oral processing behavior, dynamic sensory perception and liking of foods in consumer varying in oral physiology, age and ethnicity.

  Aguayo Mendoza, M. (PhD candidate), Stieger, M. (Promotor), van der Linden, E. (Promotor) & Piqueras Fiszman, B. (Co-promotor)

  1/02/16 → 23/11/20

  Project: PhD

  • Sensation 100%
  • Food Quality 50%
  • Dynamic Sensory Perception 50%
  • Sensation of Taste 33%
  • Food Categories 33%

• Macroscopic food structure heterogeneities: bolus properties, oral processing behaviour, sensory perception and liking of composite foods.

  van Eck, A. (PhD candidate), Fogliano, V. (Promotor), Stieger, M. (Promotor) & Scholten, E. (Co-promotor)

  1/02/16 → 19/06/20

  Project: PhD

  • Food Quality 100%
  • Composite Foods 100%
  • Sensation 100%
  • Eating Behavior 16%
  • Sensory Quality 16%

• Taste development in relation to vegetable consumption of Dutch children aged 2-5 years old.

  van Stokkom, V. (PhD candidate), Stieger, M. (Promotor), de Graaf, K. (Promotor) & van Kooten, O. (Co-promotor)

  1/09/14 → 14/12/18

  Project: PhD

  • Sensation of Taste 100%
  • Bitter Taste 75%
  • Sweetness 75%
  • Umami 25%
  • Vegetable Consumption 25%

• Bakery products with reduced fat and sugar content

  Oppermann, A. (PhD candidate), de Graaf, K. (Promotor), Scholten, E. (Co-promotor) & Stieger, M. (Co-promotor)

  1/10/12 → 3/03/17

  Project: PhD

  • Fat Replacers 100%
  • Sensation 100%
  • Fat Reduction 100%
  • Sensory Properties 33%
  • Oil Content 33%

• Customisation of insect proteins: interplay between functional properties, sensory performance and consumer acceptance of insect proteins and insect protein-containing foods.

  Tan, G. (PhD candidate), van Trijp, H. (Promotor), Fischer, A. (Co-promotor) & Stieger, M. (Co-promotor)

  15/09/12 → 16/05/17

  Project: PhD

  • Sensation of Taste 100%
  • Novel Food 45%
  • Edible Insects 27%
  • Descriptive Sensory 18%
  • Sensory Profiling 18%

• Novel protein foods and novel processing

  Avila Ruiz, G. (PhD candidate), van Boekel, T. (Promotor), Sala, G. (Co-promotor) & Stieger, M. (Co-promotor)

  20/08/12 → 4/11/16

  Project: PhD

  • Chenopodium Quinoa 100%
  • Protein Intake 100%
  • Novel Food 100%
  • Protein Isolates 45%
  • Protein-rich 37%

• Understanding the role of fat droplets in fat perception and the fat mimicking mechanism of fat replacers.

  Liu, K. (PhD candidate), van der Linden, E. (Promotor) & Stieger, M. (Co-promotor)

  1/01/12 → 15/04/16

  Project: PhD

  • Sensory Properties 100%
  • Food systems 100%
  • Sensation 100%
  • Model Food Systems 80%
  • Food Structure 60%

• Bolus formation and properties

  Devezeaux de Lavergne, M. (PhD candidate), van Boekel, T. (Promotor) & Stieger, M. (Co-promotor)

  1/09/11 → 22/10/15

  Project: PhD

  • Gel Properties 100%
  • Texture Attributes 60%
  • Descriptive Analysis 40%
  • Sensation 40%
  • Temporal Dominance 40%

• Oral coatings, tastant migration and taste perception.

  Rodrigues Camacho, S. (PhD candidate), de Graaf, K. (Promotor) & Stieger, M. (Co-promotor)

  15/08/11 → 13/11/15

  Project: PhD

  • Lysozyme 100%
  • Sensation 87%
  • Creaminess 62%
  • Protein Content 50%
  • Xanthan 37%

• Influence of tastant spatial distribution on taste perception

  Mosca, A. (PhD candidate), van Boekel, T. (Promotor) & Stieger, M. (Co-promotor)

  14/01/08 → 10/05/12

  Project: PhD

  • Food Structure 100%
  • Sensation of Taste 100%
  • Sucrose 100%
  • Sensory Attributes 42%
  • Table Salt 28%

• Congruency of different odours at treshold and supratreshold levels

  Knoop, J. (PhD candidate), Smit, G. (Promotor) & Stieger, M. (Co-promotor)

  15/09/07 → 18/11/11

  Project: PhD

  • Complex Food Matrices 100%
  • Sensation of Taste 100%
  • Sweetness 25%
  • Table Salt 25%
  • Apple Juice 14%