20032020
If you made any changes in Pure these will be visible here soon.

Research Output 2003 2020

2003
57 Citations (Scopus)

Shear-Induced Phase Separation in Aqueous Polymer Solutions: Temperature-Sensitive Microgels and Linear Polymer Chains

Stieger, M. A. & Richtering, W., 2003, In : Macromolecules. 36, 23, p. 8811-8818

Research output: Contribution to journalArticleAcademicpeer-review

Polymer solutions
Phase separation
Polymers
Shear flow
Suspensions
2004
186 Citations (Scopus)

Are Thermoresponsive Microgels Model Systems for Concentrated Colloidal Suspensions? A Rheology and Small-Angle Neutron Scattering Study

Stieger, M. A., Pedersen, J. S., Lindner, P. & Richtering, W., 2004, In : Langmuir. 20, 17, p. 7283-7292

Research output: Contribution to journalArticleAcademicpeer-review

Neutron scattering
Rheology
rheology
colloids
Suspensions

Small-Angle Neutron Scattering Study of Shear-Induced Phase Separation in Aqueous Poly(N-isopropylacrylamide) Solutions

Stieger, M. A., Lindner, P. & Richtering, W., 2004, In : e-Polymers. 4, 1, p. 513-522

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Shear flow
Neutron scattering
shear flow
Phase separation
neutron scattering
350 Citations (Scopus)

Small-Angle Neutron Scattering Study of Structural Changes in Temperature-Sensitive Microgel Colloids

Stieger, M. A., Richtering, W., Pedersen, J. S. & Lindner, P., 2004, In : Journal of Chemical Physics. 120, p. 6197-6206 9 p.

Research output: Contribution to journalArticleAcademicpeer-review

Colloids
Neutron scattering
colloids
neutron scattering
Volume fraction
14 Citations (Scopus)

Structure Formation of Thermoresponsive Microgels Suspensions Under Shear Flow

Stieger, M. A., Lindner, P. & Richtering, W., 2004, In : Journal of Physics-Condensed Matter. 16, 38, p. 3861-3872

Research output: Contribution to journalArticleAcademicpeer-review

Shear flow
shear flow
Suspensions
shear
Temperature
2006

Kwantificeren mondgevoel geeft betere sturing

Stieger, M. A., Visschers, R. & Beekmans, F., 2006, In : Voedingsmiddelentechnologie. 39, 13, p. 18-21

Research output: Contribution to journalArticleProfessional

2009

Food products with inhomogeneous tastant bulk distribution and method for making such products

Stieger, M. A., Hamer, R. H., Bult, J. H. F. & de Graaf, C., 24 Dec 2009, Patent No. WO2009/108057, Priority date 29 Feb 2008

Research output: PatentOther research output

Open Access
foods
methodology

Weinig suiker, veel smaak: geur versterkt de zoete smaak van appelsap

Knoop, J. E., Smit, G., Bult, J. H. F. & Stieger, M. A., 2009, In : Voedingsmiddelentechnologie. 42, 14/15, p. 26-28

Research output: Contribution to journalArticleProfessional

2010

Editorial for the Special Food Summit 2008 Issue of Chemosensory Perception

Kooijman, V. M., Stafleu, A., Stieger, M. A., Hamer, R. H. & de Graaf, C., 2010, In : Chemosensory Perception. 3, 1, 2.

Research output: Contribution to journalEditorialAcademic

47 Citations (Scopus)

Enhancement of sweetness intensity in gels by inhomogeneous distribution of sucrose

Mosca, A. C., van de Velde, F., Bult, J. H. F., van Boekel, M. A. J. S. & Stieger, M. A., 2010, In : Food Quality and Preference. 21, 7, p. 837-842

Research output: Contribution to journalArticleAcademicpeer-review

sweetness
Sucrose
Gels
gels
sucrose

Flour-based food product with inhomogeneous tastant bulk distribution and method for making such food product

Stieger, M. A., Hamer, R., Noort, M. & Bult, J. H. F., 2 Sep 2010, Patent No. WO2010098659, Priority date 27 Feb 2009

Research output: PatentOther research output

Open Access
flour
foods
methodology
84 Citations (Scopus)

Saltiness enhancement in bread by inhomogeneous spatial distribution of sodium chloride

Noort, M. W. J., Bult, J. H. F., Stieger, M. A. & Hamer, R. J., 2010, In : Journal of Cereal Science. 52, 3, p. 378-386

Research output: Contribution to journalArticleAcademicpeer-review

saltiness
Bread
Sodium Chloride
sodium chloride
breads
23 Citations (Scopus)

Serum release boosts sweetness intensity in gels

Sala, G., Stieger, M. A. & van de Velde, F., 2010, In : Food Hydrocolloids. 24, 5, p. 494-501

Research output: Contribution to journalArticleAcademicpeer-review

sweetness
Sugars
gellan gum
Gels
gels
2011
10 Citations (Scopus)

Effects of Visual Priming on Taste-Odor Interaction

van Beilen, M., Bult, J. H. F., Renken, R., Stieger, M. A., Thumfart, S., Cornelissen, F. & Kooijman, V. M., 2011, In : PLoS ONE. 6, 9, 9 p., E23857.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Odors
odors
Flavors
Textures
texture
18 Citations (Scopus)

Individually Modified Saliva Delivery Changes the Perceived Intensity of Saltiness and Sourness

Heinzerling, C. I., Stieger, M. A., Bult, J. H. F. & Smit, B., 2011, In : Chemosensory Perception. 4, 4, p. 145-153

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Saliva
Taste Perception
Artificial Saliva
Psychophysics
Salivation

Texture-taste interactions: Enhancement of taste intensity by structural modifications of the food matrix

Stieger, M. A., 2011, In : Procedia Food Science. 1, p. 521-527

Research output: Contribution to journalComment/Letter to the editorAcademic

Open Access
Salts
Textures
Sugars
Gels
Sweetening Agents
2012
38 Citations (Scopus)

Effect of gel texture and sucrose spatial distribution on sweetness perception

Mosca, A. C., van de Velde, F., Bult, J. H. F., van Boekel, M. A. J. S. & Stieger, M. A., 2012, In : Food Science and Technology = Lebensmittel-Wissenschaft und Technologie. 46, 1, p. 183-188

Research output: Contribution to journalArticleAcademicpeer-review

sweetness
Sucrose
Gels
texture
gels
10 Citations (Scopus)

Effect of NaCl and sucrose tastants on proteincomposition of oralfluidanalysed by SELDI-TOF-MS

Silletti, E., Bult, J. H. F. & Stieger, M. A., 2012, In : Archives of Oral Biology. 57, 9, p. 1200-1210

Research output: Contribution to journalArticleAcademicpeer-review

Matrix-Assisted Laser Desorption-Ionization Mass Spectrometry
Sucrose
Saliva
Proteins
Sodium Chloride
28 Citations (Scopus)

Inhomogeneous distribution of fat enhances the perception of fat-related sensory attributes in gelled foods

Mosca, A. C., Rocha, J. L., Sala, G., van de Velde, F. & Stieger, M. A., 2012, In : Food Hydrocolloids. 27, 2, p. 448-455

Research output: Contribution to journalArticleAcademicpeer-review

Oils and fats
sensory properties
Fats
Food
lipids
50 Citations (Scopus)

Saltinessenhancement by taste contrast in bread prepared with encapsulated salt

Noort, M. W. J., Bult, J. H. F. & Stieger, M. A., 2012, In : Journal of Cereal Science. 55, 2, p. 218-225

Research output: Contribution to journalArticleAcademicpeer-review

saltiness
Bread
breads
Salts
salts
2013
9 Citations (Scopus)

Combinatory Effects of Texture and Aroma Modification on Taste Perception of Model Gels

Knoop, J. E., Sala, G., Smit, G. & Stieger, M. A., 2013, In : Chemosensory Perception. 6, 2, p. 60-69

Research output: Contribution to journalArticleAcademicpeer-review

Taste Perception
Gels
Malus
Serum
24 Citations (Scopus)

Effect of spatial distribution of tastants on taste intensity, fluctuation of taste intensity and consumer preference of (semi-)solid food products

Mosca, A. C., Bult, J. H. F. & Stieger, M. A., 2013, In : Food Quality and Preference. 28, 1, p. 182-187

Research output: Contribution to journalArticleAcademicpeer-review

consumer preferences
foods
sausages
Gels
gels
75 Citations (Scopus)

Microstructure, texture and oral processing: New ways to reduce sugar and salt in foods

Stieger, M. A. & van de Velde, F., 2013, In : Current Opinion in Colloid and Interface Science. 18, 4, p. 334-348

Research output: Contribution to journalArticleAcademicpeer-review

sugars
Food processing
food
Sugars
textures
24 Citations (Scopus)

Time to first fracture affects sweetness of gels

Sala, G. & Stieger, M. A., 2013, In : Food Hydrocolloids. 30, 1, p. 73-81

Research output: Contribution to journalArticleAcademicpeer-review

sweetness
Gels
gels
gelatin
Food
2014

Analysis of tongue movements during eating using electromagnetic articulography

Maksimovic-Damjanovic, S., Bult, J. H. F., de Wijk, R. A. & Stieger, M. A., 2014, 3rd International Conference on Food Oral Processing (FOP2014). p. 74-74

Research output: Chapter in Book/Report/Conference proceedingAbstractAcademic

4 Citations (Scopus)

Effect of successive stimuli on sweetness intensity of gels and custards

Mosca, A. C., Bult, J. H. F., van de Velde, F., van Boekel, M. A. J. S. & Stieger, M. A., 2014, In : Food Quality and Preference. 31, p. 10-18

Research output: Contribution to journalArticleAcademicpeer-review

custards
sweetness
Sucrose
Gels
gels
37 Citations (Scopus)
Brassica oleracea var. italica
consumer acceptance
Glucosinolates
Brassica
Nutritive Value
25 Citations (Scopus)

Identification, Quantification, and Sensory Characterization of Steviol Glycosides from Differently Processed Stevia rebaudiana Commercial Extracts

Espinoza, M. I., Vincken, J. P., Sanders, M. G., Castro, C., Stieger, M. A. & Agosin, E., 2014, In : Journal of Agricultural and Food Chemistry. 62, 49, p. 11797-11804

Research output: Contribution to journalArticleAcademicpeer-review

Stevia
steviol
Stevia rebaudiana
Glycosides
Glycyrrhiza
12 Citations (Scopus)

Physical and Sensory Characterizations of Oral Coatings of Oil/Water Emulsions

Camacho, S., van Riel, V., de Graaf, C., van de Velde, F. & Stieger, M. A., 2014, In : Journal of Agricultural and Food Chemistry. 62, 25, p. 5789-5795

Research output: Contribution to journalArticleAcademicpeer-review

Emulsions
coatings
emulsions
mouth
tongue
7 Citations (Scopus)

Sensory and health properties of steamed and boiled carrots (Daucus carota ssp. sativus)

Bongoni, R., Stieger, M. A., Dekker, M., Steenbekkers, B. & Verkerk, R., 2014, In : International Journal of Food Sciences and Nutrition. 65, 7, p. 809-815

Research output: Contribution to journalArticleAcademicpeer-review

Daucus carota
carrots
Cooking
Carotenoids
carotenes
52 Citations (Scopus)

Temporal dominance of emotions: Measuring dynamics of food-related emotions during consumption

Jager, G., Schlich, P., Tijssen, I. O. J. M., Yao, Y. J., Visalli, M., de Graaf, C. & Stieger, M. A., 2014, In : Food Quality and Preference. 37, p. 87-99

Research output: Contribution to journalArticleAcademicpeer-review

emotions
Emotions
chocolate
Food
sensory properties
2015
45 Citations (Scopus)

Dynamic texture perception and oral processing of semi-solid food gels: Part 1: Comparison between QDA, progressive profiling and TDS

Devezeaux de Lavergne, M. S. M., van Delft, J. M., van de Velde, F., van Boekel, M. A. J. S. & Stieger, M. A., 2015, In : Food Hydrocolloids. 43, p. 207-217

Research output: Contribution to journalArticleAcademicpeer-review

mouth
Gels
Textures
texture
gels
27 Citations (Scopus)

Dynamic texture perception and oral processing of semi-solid food gels: Part 2: Impact of breakdown behaviour on bolus properties and dynamic texture perception

Devezeaux de Lavergne, M. S. M., van de Velde, F., van Boekel, M. A. J. S. & Stieger, M. A., 2015, In : Food Hydrocolloids. 49, p. 61-72

Research output: Contribution to journalArticleAcademicpeer-review

mouth
Gels
Textures
texture
gels
44 Citations (Scopus)

Eating behaviour explains differences between individuals in dynamic texture perception of sausages

Devezeaux de Lavergne, M. S. M., Derks, J. A. M., Ketel, E. C., de Wijk, R. A. & Stieger, M. A., 2015, In : Food Quality and Preference. 41, p. 189-200

Research output: Contribution to journalArticleAcademicpeer-review

Feeding Behavior
sausages
eating habits
Individuality
Eating
39 Citations (Scopus)

Effect of gelation of inner dispersed phase on stability of (w1/o/w2) multiple emulsions

Oppermann, A. K. L., Renssen, M., Schuch, A., Stieger, M. A. & Scholten, E., 2015, In : Food Hydrocolloids. 48, p. 17-26

Research output: Contribution to journalArticleAcademicpeer-review

Gelation
gelation
Emulsions
emulsions
shear stress
47 Citations (Scopus)

Fat droplet characteristics affect rheological, tribological and sensory properties of food gels

Liu, K., Stieger, M. A., van der Linden, E. & van de Velde, F., 2015, In : Food Hydrocolloids. 44, p. 244-259

Research output: Contribution to journalArticleAcademicpeer-review

Oils and fats
rheological properties
droplets
sensory properties
Gels
11 Citations (Scopus)

Formation, Clearance and Mouthfeel Perception of Oral Coatings Formed by Emulsion-Filled Gels: Oral Coatings of Emulsion-Filled Gels

Camacho, S., Liu, K., Van Der Linden, A., Stieger, M. & Van De Velde, F., 2015, In : Journal of Texture Studies. 46, 6, p. 399-410

Research output: Contribution to journalArticleAcademicpeer-review

mouthfeel
Emulsions
coatings
emulsions
mouth
2 Citations (Scopus)

Formation Dynamics of Oral Oil Coatings and Their Effect on Subsequent Sweetness Perception of Liquid Stimuli

Camacho, S., van Eck, A., Van De Velde, F. & Stieger, M. A., 2015, In : Journal of Agricultural and Food Chemistry. 63, 36, p. 8025-8030

Research output: Contribution to journalArticleAcademicpeer-review

sweetness
coatings
mouth
Oils
Coatings
136 Citations (Scopus)
edible insects
Insects
Food
insects
ingestion
10 Citations (Scopus)

Just Noticeable Differences and Weber fraction of oral thickness perception of model beverages

Camacho, S., Dop, M. C., de Graaf, C. & Stieger, M. A., 2015, In : Journal of Food Science. 80, 7, p. S1583-S1588

Research output: Contribution to journalArticleAcademicpeer-review

Differential Threshold
Beverages
beverages
mouth
viscosity
4 Citations (Scopus)

Properties of Oil/Water Emulsions Affecting the Deposition, Clearance and After-Feel Sensory Perception of Oral Coatings

Camacho, S., de Hollander, E. L., van de Velde, E. & Stieger, M. A., 2015, In : Journal of Agricultural and Food Chemistry. 63, 8, p. 2145-2153

Research output: Contribution to journalArticleAcademicpeer-review

Emulsions
coatings
emulsions
mouth
Oils
22 Citations (Scopus)

Taste enhancement in food gels: Effect of fracture properties on oral breakdown, bolus formation and sweetness intensity

Mosca, A. C., van de Velde, F., Bult, J. H. F., van Boekel, M. A. J. S. & Stieger, M. A., 2015, In : Food Hydrocolloids. 43, p. 794-802

Research output: Contribution to journalArticleAcademicpeer-review

sweetness
mouth
Gels
gels
Food
2 Citations (Scopus)

Tribological properties of microparticulated whey protein as a fat replacer in liquid and semi-liquid model foods

Liu, K., Stieger, M. A., van der Linden, E. & van de Velde, F., 2015, p. 125. 1 p.

Research output: Contribution to conferenceAbstractAcademic

whey protein
liquids
lipids
friction
gels
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
21 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
13 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
24 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
33 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
22 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