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Markus Stieger

Showing results (11-20 of 71) with videos related to

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Food Research International (Ottawa, Ont.)|November 25, 2020
The effect of a bread matrix on mastication of hazelnutsEdoardo Capuano, Nicoletta Pellegrini, Ruben van Bommel, et al.
Food & Function|April 19, 2022
Oral processing behaviours of liquid, solid and composite foods are primarily driven by texture, mechanical and lubrication properties rather than by taste intensityKarina Gonzalez-Estanol, Maddalena Libardi, Franco Biasioli, et al.
Journal of Food Science|June 9, 2015
Just Noticeable Differences and Weber Fraction of Oral Thickness Perception of Model BeveragesSara Camacho, Mathilde Dop, Cees de Graaf, et al.
Food Research International (Ottawa, Ont.)|June 24, 2019
Clustering of oil droplets in o/w emulsions: Controlling cluster size and interaction strengthPhilipp L Fuhrmann, Guido Sala, Markus Stieger, et al.
The Journal of Chemical Physics|July 23, 2004
Small-angle neutron scattering study of structural changes in temperature sensitive microgel colloidsMarkus Stieger, Walter Richtering, Jan Skov Pedersen, et al.
Food & Function|October 8, 2016
Bolus matters: the influence of food oral breakdown on dynamic texture perceptionMarine Devezeaux de Lavergne, Fred van de Velde, Markus Stieger
International Journal of Food Sciences and Nutrition|June 26, 2014
Sensory and health properties of steamed and boiled carrots (Daucus carota ssp. sativus)Radhika Bongoni, Markus Stieger, Matthijs Dekker, et al.
Plant Foods for Human Nutrition (Dordrecht, Netherlands)|May 24, 2014
Evaluation of different cooking conditions on broccoli (Brassica oleracea var. italica) to improve the nutritional value and consumer acceptanceRadhika Bongoni, Ruud Verkerk, Bea Steenbekkers, et al.
Food Research International (Ottawa, Ont.)|November 21, 2023
How volatile composition facilitates olfactory discrimination of fat content in beef and porkShuo Mu, Nan Ni, Yuting Zhu, et al.
Food & Function|October 16, 2023
Consuming almonds with chocolate or lettuce influences oral processing behaviour, bolus properties and consequently predicted lipid release from almondsYao Chen, Markus Stieger, Floor Tonies, et al.
Pageof 8

Showing results (11-20 of 71) with videos related to

Sort By:
Pageof 8
Food Research International (Ottawa, Ont.)|November 25, 2020
The effect of a bread matrix on mastication of hazelnutsEdoardo Capuano, Nicoletta Pellegrini, Ruben van Bommel, et al.
Food & Function|April 19, 2022
Oral processing behaviours of liquid, solid and composite foods are primarily driven by texture, mechanical and lubrication properties rather than by taste intensityKarina Gonzalez-Estanol, Maddalena Libardi, Franco Biasioli, et al.
Journal of Food Science|June 9, 2015
Just Noticeable Differences and Weber Fraction of Oral Thickness Perception of Model BeveragesSara Camacho, Mathilde Dop, Cees de Graaf, et al.
Food Research International (Ottawa, Ont.)|June 24, 2019
Clustering of oil droplets in o/w emulsions: Controlling cluster size and interaction strengthPhilipp L Fuhrmann, Guido Sala, Markus Stieger, et al.
The Journal of Chemical Physics|July 23, 2004
Small-angle neutron scattering study of structural changes in temperature sensitive microgel colloidsMarkus Stieger, Walter Richtering, Jan Skov Pedersen, et al.
Food & Function|October 8, 2016
Bolus matters: the influence of food oral breakdown on dynamic texture perceptionMarine Devezeaux de Lavergne, Fred van de Velde, Markus Stieger
International Journal of Food Sciences and Nutrition|June 26, 2014
Sensory and health properties of steamed and boiled carrots (Daucus carota ssp. sativus)Radhika Bongoni, Markus Stieger, Matthijs Dekker, et al.
Plant Foods for Human Nutrition (Dordrecht, Netherlands)|May 24, 2014
Evaluation of different cooking conditions on broccoli (Brassica oleracea var. italica) to improve the nutritional value and consumer acceptanceRadhika Bongoni, Ruud Verkerk, Bea Steenbekkers, et al.
Food Research International (Ottawa, Ont.)|November 21, 2023
How volatile composition facilitates olfactory discrimination of fat content in beef and porkShuo Mu, Nan Ni, Yuting Zhu, et al.
Food & Function|October 16, 2023
Consuming almonds with chocolate or lettuce influences oral processing behaviour, bolus properties and consequently predicted lipid release from almondsYao Chen, Markus Stieger, Floor Tonies, et al.
Pageof 8