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Markus Stieger

Showing results (1-10 of 71) with videos related to

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Chemical Senses|January 4, 2024
Can humans smell tastants?Shuo Mu, Markus Stieger, Sanne Boesveldt
The British Journal of Nutrition|March 1, 2021
Chew on it: influence of oral processing behaviour on <i>in vitro</i> protein digestion of chicken and soya-based vegetarian chickenYao Chen, Edoardo Capuano, Markus Stieger
Food Chemistry|June 6, 2022
Olfactory discrimination of fat content in milks is facilitated by differences in volatile compound composition rather than odor intensityShuo Mu, Markus Stieger, Sanne Boesveldt
Food Research International (Ottawa, Ont.)|February 11, 2024
The effects of carrot shape and oral processing behaviour on bolus properties and β-carotene bioaccessibility of raw carrotsYao Chen, Edoardo Capuano, Markus Stieger
Trends in Food Science & Technology|December 31, 2020
Review on fat replacement using protein-based microparticulated powders or microgels: A textural perspectiveBen Kew, Melvin Holmes, Markus Stieger, et al.
Food & Function|July 4, 2020
Contributions of viscosity and friction properties to oral and haptic texture perception of iced coffeesAnnelies E Blok, Dieuwerke P Bolhuis, Markus Stieger
Langmuir : the ACS Journal of Surfaces and Colloids|August 11, 2004
Are thermoresponsive microgels model systems for concentrated colloidal suspensions? A rheology and small-angle neutron scattering studyMarkus Stieger, Jan Skov Pedersen, Peter Lindner, et al.
Food Chemistry|July 11, 2025
Chewing behavior and bolus particle size of rice influence carbohydrate digestion and gut microbiome metabolism in vitroZhen Liu, Ciarán G Forde, Markus Stieger, et al.
Food Research International (Ottawa, Ont.)|October 3, 2021
Capsaicin burn increases thickness discrimination thresholds independently of chronic chili intakeCong Lyu, Daan Schijvens, John E Hayes, et al.
Food Research International (Ottawa, Ont.)|March 15, 2017
How will better products improve the sensory-liking and willingness to buy insect-based foods?Hui Shan Grace Tan, Yoeri Timothy Verbaan, Markus Stieger
Pageof 8

Showing results (1-10 of 71) with videos related to

Sort By:
Pageof 8
Chemical Senses|January 4, 2024
Can humans smell tastants?Shuo Mu, Markus Stieger, Sanne Boesveldt
The British Journal of Nutrition|March 1, 2021
Chew on it: influence of oral processing behaviour on <i>in vitro</i> protein digestion of chicken and soya-based vegetarian chickenYao Chen, Edoardo Capuano, Markus Stieger
Food Chemistry|June 6, 2022
Olfactory discrimination of fat content in milks is facilitated by differences in volatile compound composition rather than odor intensityShuo Mu, Markus Stieger, Sanne Boesveldt
Food Research International (Ottawa, Ont.)|February 11, 2024
The effects of carrot shape and oral processing behaviour on bolus properties and β-carotene bioaccessibility of raw carrotsYao Chen, Edoardo Capuano, Markus Stieger
Trends in Food Science & Technology|December 31, 2020
Review on fat replacement using protein-based microparticulated powders or microgels: A textural perspectiveBen Kew, Melvin Holmes, Markus Stieger, et al.
Food & Function|July 4, 2020
Contributions of viscosity and friction properties to oral and haptic texture perception of iced coffeesAnnelies E Blok, Dieuwerke P Bolhuis, Markus Stieger
Langmuir : the ACS Journal of Surfaces and Colloids|August 11, 2004
Are thermoresponsive microgels model systems for concentrated colloidal suspensions? A rheology and small-angle neutron scattering studyMarkus Stieger, Jan Skov Pedersen, Peter Lindner, et al.
Food Chemistry|July 11, 2025
Chewing behavior and bolus particle size of rice influence carbohydrate digestion and gut microbiome metabolism in vitroZhen Liu, Ciarán G Forde, Markus Stieger, et al.
Food Research International (Ottawa, Ont.)|October 3, 2021
Capsaicin burn increases thickness discrimination thresholds independently of chronic chili intakeCong Lyu, Daan Schijvens, John E Hayes, et al.
Food Research International (Ottawa, Ont.)|March 15, 2017
How will better products improve the sensory-liking and willingness to buy insect-based foods?Hui Shan Grace Tan, Yoeri Timothy Verbaan, Markus Stieger
Pageof 8