A Markus Stieger
Professor
Department of Agrotechnology and Food Sciences
Wageningen University
Netherlands
Biography
Product and Process Design, Food Properties and Function
Research Interest
Education, Food quality and safety, Food sciences and technology, Physical chemistry, Food engineering
Publications
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Comparison of Rate-All-That-Apply (RATA) and Descriptive sensory Analysis (DA) of model double emulsions with subtle perceptual differences Oppermann, A.K.L. ; Graaf, C. de; Scholten, E. ; Stieger, M.A. ; Piqueras Fiszman, Phd, Betina (2017) Food Quality and Preference 56 . - p. 55 - 68.
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Comparison of oro-sensory exposure duration and intensity manipulations on satiation Lasschuijt, M.P. ; Mars, M. ; Stieger, M. ; Miquel-Kergoat, S. ; Graaf, Kees de; Smeets, Paul (2017) Physiology and Behavior 176 . - p. 76 - 83.
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Influence of double (w1/o/w2) emulsion composition on lubrication properties Oppermann, A.K.L. ; Verkaaik, Lisa ; Stieger, M.A. ; Scholten, E. (2017) Food & Function 8 (2). - p. 522 - 532.
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Moving from molecules, to structure, to texture perception Foegeding, E.A. ; Stieger, Markus ; Velde, Fred van de (2017) Food Hydrocolloids 68 . - p. 31 - 42.
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Bolus matters : the influence of food oral breakdown on dynamic texture perception Devezeaux de Lavergne, Marine ; Velde, Fred van de; Stieger, Markus (2017) Food & Function 8 . - p. 464 - 480.
