20032020
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Research Output 2003 2020

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
7 Citations (Scopus)
nationalities and ethnic groups
mouth
Eating
ingestion
Food

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

185 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
2 Citations (Scopus)
Daucus carota
soups
Vegetables
carrots
vegetables
19 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
1 Citation (Scopus)

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

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
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
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
14 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
19 Citations (Scopus)
Emulsions
emulsions
sensory evaluation
Statistical Factor Analysis
methodology
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
8 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
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
3 Citations (Scopus)
novel foods
Cheese
Cues
cheeses
mouth
2 Citations (Scopus)
emotions
Emotions
duration
chocolate
methodology
23 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
44 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
26 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

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

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
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
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
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
21 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
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
Emulsions
droplets
mechanical properties
emulsions
sensory properties
6 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
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
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
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
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
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
36 Citations (Scopus)
Brassica oleracea var. italica
consumer acceptance
Glucosinolates
Brassica
Nutritive Value
42 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
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
1 Citation (Scopus)
Open Access
food paste
Printing
Ointments
tomato paste
rheological properties
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

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

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
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
1 Citation (Scopus)

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