20032020
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Research Output 2003 2020

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 journalArticleAcademicpeer-review

Friction
friction
Food
Polydimethylsiloxane
gels
Emulsions
droplets
mechanical properties
emulsions
sensory properties
2019

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. 154-170

Research output: Contribution to journalArticleAcademicpeer-review

Condiments
mayonnaise
condiments
Daucus carota
Bread
5 Citations (Scopus)
nationalities and ethnic groups
mouth
Eating
ingestion
Food
1 Citation (Scopus)
Daucus carota
soups
Vegetables
carrots
vegetables

Capturing the impact of oral processing behaviour on consumption time and dynamic sensory perception of ice creams differing in hardness

Doyennette, M., Aguayo-Mendoza, M. G., Williamson, A. M., Martins, S. I. F. S. & Stieger, M., 1 Dec 2019, In : Food Quality and Preference. 78, 103721.

Research output: Contribution to journalArticleAcademicpeer-review

Ice Cream
ice cream
Hardness
hardness
mouth
2 Citations (Scopus)

Clustering of oil droplets in o/w emulsions: Controlling cluster size and interaction strength

Fuhrmann, P. L., Sala, G., Stieger, M. & Scholten, E., 1 Aug 2019, In : Food Research International. 122, p. 537-547 11 p.

Research output: Contribution to journalArticleAcademicpeer-review

Emulsions
droplets
emulsions
Cluster Analysis
Oils
1 Citation (Scopus)
Emulsions
droplets
emulsions
Cluster Analysis
sensory properties
1 Citation (Scopus)

Combinations of vegetables can be more accepted than individual vegetables

van Stokkom, V. L., de Graaf, C., Wang, S., van Kooten, O. & Stieger, M., 1 Mar 2019, In : Food Quality and Preference. 72, p. 147-158

Research output: Contribution to journalArticleAcademicpeer-review

Vegetables
Capsicum
vegetables
sweet peppers
Daucus carota
2 Citations (Scopus)
novel foods
Cheese
Cues
cheeses
mouth
1 Citation (Scopus)
emotions
Emotions
duration
chocolate
methodology

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
1 Citation (Scopus)
Open Access
food paste
Printing
Ointments
tomato paste
rheological properties

From first to last bite: Temporal dynamics of sensory and hedonic perceptions using a multiple-intake approach

van Bommel, R., Stieger, M., Boelee, N., Schlich, P. & Jager, G., Dec 2019, In : Food Quality and Preference. 78, 103748.

Research output: Contribution to journalArticleAcademicpeer-review

Pleasure
Bites and Stings
yogurt
Yogurt
Food
4 Citations (Scopus)

How are macronutrient intake, BMI, ethnicity, age, and gender related to the composition of unstimulated saliva? A case study

Mosca, A. C., Stieger, M., Neyraud, E., Brignot, H., van de Wiel, A. & Chen, J., Jan 2019, In : Journal of Texture Studies. 50, 1, p. 53-61

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
nationalities and ethnic groups
saliva
Saliva
case studies
gender

How do static and dynamic sensory perceptions change when foods are consumed with condiments

van Eck, A., Fogliano, V., Galindo-Cuspinera, V., Scholten, E. & Stieger, M. A., 2019.

Research output: Contribution to conferencePosterAcademic

10 Citations (Scopus)

Oral processing behavior and dynamic sensory perception of composite foods: Toppings assist saliva in bolus formation

van Eck, A., Hardeman, N., Karatza, N., Fogliano, V., Scholten, E. & Stieger, M., Jan 2019, In : Food Quality and Preference. 71, p. 497-509

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
food toppings
saliva
crackers
mayonnaise
Saliva
12 Citations (Scopus)
food quality
mouth
mechanical properties
Food
rheological properties

Sensory characteristics of human milk: Association between mothers' diet and milk for bitter taste

Mastorakou, D., Ruark, A., Weenen, H., Stahl, B. & Stieger, M., Feb 2019, In : Journal of Dairy Science. 102, 2, p. 1116-1130

Research output: Contribution to journalArticleAcademicpeer-review

Human Milk
breast milk
sensory properties
Milk
Diet

Shape up! How shape, size and addition of condiments influence eating behavior towards vegetables

Van Eck, A., Wijne, C., Fogliano, V., Stieger, M. & Scholten, E., 1 Sep 2019, In : Food and Function. 10, 9, p. 5739-5751 13 p.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Condiments
condiments
Daucus carota
Feeding Behavior
eating habits

Small food texture modifications can be used to change oral processing behaviour and to control ad libitum food intake

Mosca, A. C., Pohlenz Torres, A., Slob, E., de Graaf, K., McEwan, J. A. & Stieger, M., 1 Nov 2019, In : Appetite. 142, 104375.

Research output: Contribution to journalArticleAcademicpeer-review

Yogurt
Behavior Control
Eating
Particle Size
Food
1 Citation (Scopus)

Which cocoa bean traits persist when eating chocolate? Real-time nosespace analysis by PTR-QiToF-MS

Acierno, V., Liu, N., Alewijn, M., Stieger, M. & van Ruth, S. M., 1 Apr 2019, In : Talanta. 195, p. 676-682

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Cocoa
Volatile Organic Compounds
Eating
Individuality
Proton transfer
2018
5 Citations (Scopus)

Correlation of instrumental texture properties from textural profile analysis (TPA) with eating behaviours and macronutrient composition for a wide range of solid foods

Wee, M. S. M., Goh, A. T., Stieger, M. & Forde, C. G., 1 Oct 2018, In : Food and Function. 9, 10, p. 5301-5312

Research output: Contribution to journalArticleAcademicpeer-review

Feeding Behavior
eating habits
texture
Eating
Food
4 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
5 Citations (Scopus)

Effect of outer water phase composition on oil droplet size and yield of (w1/o/w2) double emulsions

Oppermann, A. K. L., Noppers, J. M. E., Stieger, M. & Scholten, E., 1 May 2018, In : Food Research International. 107, p. 148-157

Research output: Contribution to journalArticleAcademicpeer-review

droplet size
Emulsions
emulsions
Oils
droplets
2 Citations (Scopus)

Effect of Taste Enhancement on Consumer Acceptance of Pureed Cucumber and Green Capsicum

van Stokkom, V. L., de Graaf, C., van Kooten, O. & Stieger, M., Oct 2018, In : Journal of Food Science. 83, 10, p. 2578-2585

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Cucumis sativus
Capsicum
consumer acceptance
Vegetables
cucumbers
4 Citations (Scopus)
mechanical properties
Gels
Textures
texture
gels
3 Citations (Scopus)

Sweetness but not sourness enhancement increases acceptance of cucumber and green capsicum purees in children

van Stokkom, V. L., Poelman, A. A. M., de Graaf, C., van Kooten, O. & Stieger, M., 1 Dec 2018, In : Appetite. 131, p. 100-107

Research output: Contribution to journalArticleAcademicpeer-review

Cucumis sativus
Capsicum
Vegetables
Sucrose
Citric Acid
2 Citations (Scopus)

The role of smell, taste, flavour and texture cues in the identification of vegetables

van Stokkom, V. L., Blok, A. E., van Kooten, O., de Graaf, C. & Stieger, M., 1 Feb 2018, In : Appetite. 121, p. 69-76

Research output: Contribution to journalArticleAcademicpeer-review

Smell
Vegetables
Cues
Onions
Cucumis sativus

Vegetable acceptance: a bittersweet story: Role of taste in acceptance of vegetables

van Stokkom, V. L., 2018, Wageningen: Wageningen University. 183 p.

Research output: Thesisinternal PhD, WUAcademic

Open Access
2017
17 Citations (Scopus)

Bolus matters: the influence of food oral breakdown on dynamic texture perception

Devezeaux de Lavergne, M., van de Velde, F. & Stieger, M., 2017, In : Food & Function. 8, p. 464-480

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
mouth
texture
Food
food quality
Mastication
12 Citations (Scopus)

Comparison of oro-sensory exposure duration and intensity manipulations on satiation

Lasschuijt, M. P., Mars, M., Stieger, M., Miquel-Kergoat, S., de Graaf, K. & Smeets, P., 2017, In : Physiology and Behavior. 176, p. 76-83

Research output: Contribution to journalArticleAcademicpeer-review

Satiation
Eating
Food
Gels
Appetite Regulation
17 Citations (Scopus)
Emulsions
emulsions
sensory evaluation
Statistical Factor Analysis
methodology

Double emulsions as fat replacers: linking emulsion design to stability and sensory perception

Oppermann, A., 2017, Wageningen: Wageningen University. 186 p.

Research output: Thesisinternal PhD, WUAcademic

Open Access
Emulsions
Fats
Oils
Water
Processing

Eating insects: consumer acceptance of a culturally inappropriate food

Tan, H. S. G., 2017, Wageningen: Wageningen University. 174 p.

Research output: Thesisinternal PhD, WUAcademic

Open Access
consumer acceptance
ingestion
edible insects
insects
novel foods
35 Citations (Scopus)

How will better products improve the sensory-liking and willingness to buy insect-based foods?

Tan, H. S. G., Verbaan, Y. T. & Stieger, M., 2017, In : Food Research International. 92, p. 95-105

Research output: Contribution to journalArticleAcademicpeer-review

Tenebrio
willingness to pay
Insects
Food
insects
7 Citations (Scopus)

Influence of double (w1/o/w2) emulsion composition on lubrication properties

Oppermann, A. K. L., Verkaaik, L., Stieger, M. A. & Scholten, E., 2017, In : Food & Function. 8, 2, p. 522-532

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Lubrication
Emulsions
emulsions
droplets
Fats
5 Citations (Scopus)

Investigation of oral gels breakdown using image analysis

Tournier, C., Devezeaux de Lavergne, M., van de Velde, F., Stieger, M., Salles, C. & Bertrand, D., 2017, In : Food Hydrocolloids. 63, p. 67-76

Research output: Contribution to journalArticleAcademicpeer-review

Image analysis
mouth
Gels
gels
image analysis
9 Citations (Scopus)

Moving from molecules, to structure, to texture perception

Foegeding, E. A., Stieger, M. & van de Velde, F., 2017, In : Food Hydrocolloids. 68, p. 31-42

Research output: Contribution to journalArticleAcademicpeer-review

Polysaccharides
polysaccharides
Textures
texture
Food
2 Citations (Scopus)

The TeRiFiQ project: Combining technologies to achieve significant binary reductions in sodium, fat and sugar content in everyday foods whilst optimising their nutritional quality

Salles, C., Kerjean, J. R., Veiseth-Kent, E., Stieger, M., Wilde, P. & Cotillon, C., 1 Dec 2017, In : Nutrition Bulletin. 42, 4, p. 361-368

Research output: Contribution to journalArticleAcademicpeer-review

Nutritive Value
Sodium
Fats
Technology
Food
13 Citations (Scopus)

Why do unusual novel foods like insects lack sensory appeal? Investigating the underlying sensory perceptions

Tan Hui Shan, G., Tibboel, C. J. & Stieger, M., 2017, In : Food Quality and Preference. 60, p. 48-58

Research output: Contribution to journalArticleAcademicpeer-review

novel foods
Insects
Food
insects
beef
2016
3 Citations (Scopus)

Consumer Preference and Sensory Properties of the Pacific Cupped Oyster (Crassostrea gigas) and the European Flat Oyster (Ostrea edulis)

van Houcke, J., Altintzoglou, T., Stieger, M., Linssen, J. & Luten, J., 2016, In : Journal of Aquatic Food Product Technology. 7 p.

Research output: Contribution to journalArticleAcademicpeer-review

Ostrea
Crassostrea
Ostrea edulis
Ostreidae
Crassostrea gigas
19 Citations (Scopus)

Denaturation and in Vitro Gastric Digestion of Heat-Treated Quinoa Protein Isolates Obtained at Various Extraction pH

Ruiz, G. A., Opazo-Navarrete, M., Meurs, M., Minor, M., Sala, G., van Boekel, T., Stieger, M. & Janssen, A. E. M., 2016, In : Food Biophysics. 11, 2, p. 184-197

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Chenopodium quinoa
Denaturation
protein isolates
denaturation
Digestion
12 Citations (Scopus)

Descriptive sensory profiling of double emulsions with gelled and non-gelled inner water phase

Oppermann, A. K. L., Piqueras-Fiszman, B., de Graaf, K., Scholten, E. & Stieger, M., 2016, In : Food Research International. 85, p. 215-223

Research output: Contribution to journalArticleAcademicpeer-review

Emulsions
emulsions
mouthfeel
Oils
Water
22 Citations (Scopus)

Dynamic texture perception, oral processing behaviour and bolus properties of emulsion-filled gels with and without contrasting mechanical properties

Devezeaux de Lavergne, M. S. M., Tournier, C., Bertrand, D., Salles, C., van de Velde, F. & Stieger, M. A., 2016, In : Food Hydrocolloids. 52, p. 648-660

Research output: Contribution to journalArticleAcademicpeer-review

emulsifying properties
Emulsions
mechanical properties
mouth
Gels
29 Citations (Scopus)

Effect of extraction pH on heat-induced aggregation, gelation and microstructure of protein isolate from quinoa (Chenopodium quinoa Willd)

Ruiz, G. A., Xiao, W., van Boekel, T., Minor, M. & Stieger, M., 2016, In : Food Chemistry. 209, p. 203-210

Research output: Contribution to journalArticleAcademicpeer-review

Chenopodium quinoa
protein isolates
Gelation
gelation
microstructure
18 Citations (Scopus)

Effect of microparticulated whey protein on sensory properties of liquid and semi-solid model foods

Liu, K., Stieger, M. A., van der Linden, E. & van de Velde, F., 2016, In : Food Hydrocolloids. 60, p. 186-198

Research output: Contribution to journalArticleAcademicpeer-review

whey protein
sensory properties
Proteins
Food
liquids
40 Citations (Scopus)

Evidence for ball-bearing mechanism of microparticulated whey protein as fat replacer in liquid and semi-solid multi-component model foods

Liu, K., Tian, Y., Stieger, M. A., van der Linden, E. & van de Velde, F., 2016, In : Food Hydrocolloids. 52, p. 403-414

Research output: Contribution to journalArticleAcademicpeer-review

Ball bearings
whey protein
Oils and fats
Fats
Proteins