Markus Stieger

Prof. Dr.

Wageningen University & Research

Netherlands

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Research Interests

Food Science

60%

Polymer Physics

20%

Eating Behavior

40%

Tribology

20%

Soft Matter Physics

20%

Emulsion Science

20%

Sensory Evaluation

20%

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Articles8

Characterisation of friction behaviour of intact soft solid foods and food boli

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2020

Cracker shape modifies ad libitum snack intake of crackers with cheese dip

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2020

Does the face show what the mind tells? A comparison between dynamic emotions obtained from facial expressions and Temporal Dominance of Emotions (TDE)

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2020

Effect of oil droplet inhomogeneity at different length scales on mechanical and sensory properties of emulsion-filled gels: Length scale matters

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2020

How addition of peach gel particles to yogurt affects oral behavior, sensory perception and liking of consumers differing in age

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2020

Influence of clustering of protein-stabilised oil droplets with proanthocyanidins on mechanical, tribological and sensory properties of o/w emulsions and emulsion-filled gels

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2020

Relating oral physiology and anatomy of consumers varying in age, gender and ethnicity to food oral processing behavior

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Year:

2020

Strategies to compensate for undesired gritty sensations in foods

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Year:

2020

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