| Small-angle neutron scattering study of structural changes in temperature sensitive microgel colloids M Stieger, W Richtering, JS Pedersen, P Lindner The Journal of chemical physics 120 (13), 6197-6206, 2004 | 605 | 2004 |
| Insects as food: Exploring cultural exposure and individual experience as determinants of acceptance HSG Tan, ARH Fischer, P Tinchan, M Stieger, LPA Steenbekkers, ... Food Quality and Preference 42, 78-89, 2015 | 549 | 2015 |
| Are thermoresponsive microgels model systems for concentrated colloidal suspensions? A rheology and small-angle neutron scattering study M Stieger, JS Pedersen, P Lindner, W Richtering Langmuir 20 (17), 7283-7292, 2004 | 315 | 2004 |
| Tasty but nasty? Exploring the role of sensory-liking and food appropriateness in the willingness to eat unusual novel foods like insects HSG Tan, ARH Fischer, HCM van Trijp, M Stieger Food Quality and Preference 48, 293-302, 2016 | 295 | 2016 |
| The influence of product preparation, familiarity and individual traits on the consumer acceptance of insects as food HSG Tan, E van den Berg, M Stieger Food Quality and Preference 52, 222-231, 2016 | 231 | 2016 |
| Saltiness enhancement in bread by inhomogeneous spatial distribution of sodium chloride MWJ Noort, JHF Bult, M Stieger, RJ Hamer Journal of Cereal Science 52 (3), 378-386, 2010 | 198 | 2010 |
| Extrusion-based 3D printing of food pastes: Correlating rheological properties with printing behaviour S Zhu, MA Stieger, AJ van der Goot, MAI Schutyser Innovative Food Science & Emerging Technologies 58, 102214, 2019 | 187 | 2019 |
| Microstructure, texture and oral processing: new ways to reduce sugar and salt in foods M Stieger, F van de Velde Current Opinion in Colloid & Interface Science 18 (4), 334-348, 2013 | 186 | 2013 |
| Effect of extraction pH on heat-induced aggregation, gelation and microstructure of protein isolate from quinoa (Chenopodium quinoa Willd) GA Ruiz, W Xiao, M van Boekel, M Minor, M Stieger Food Chemistry 209, 203-210, 2016 | 172 | 2016 |
| How will better products improve the sensory-liking and willingness to buy insect-based foods? HSG Tan, YT Verbaan, M Stieger Food Research International 92, 95-105, 2017 | 168 | 2017 |
| Correlation of instrumental texture properties from textural profile analysis (TPA) with eating behaviours and macronutrient composition for a wide range of solid foods MSM Wee, AT Goh, M Stieger, CG Forde Food & function 9 (10), 5301-5312, 2018 | 165 | 2018 |
| Saltiness enhancement by taste contrast in bread prepared with encapsulated salt MWJ Noort, JHF Bult, M Stieger Journal of cereal science 55 (2), 218-225, 2012 | 141 | 2012 |
| Evidence for ball-bearing mechanism of microparticulated whey protein as fat replacer in liquid and semi-solid multi-component model foods K Liu, Y Tian, M Stieger, E van der Linden, F van de Velde Food Hydrocolloids 52, 403-414, 2016 | 136 | 2016 |
| Temporal dominance of emotions: Measuring dynamics of food-related emotions during consumption G Jager, P Schlich, I Tijssen, J Yao, M Visalli, C de Graaf, M Stieger Food Quality and Preference 37, 87-99, 2014 | 129 | 2014 |
| Fat droplet characteristics affect rheological, tribological and sensory properties of food gels K Liu, M Stieger, E van der Linden, F van de Velde Food Hydrocolloids 44, 244-259, 2015 | 126 | 2015 |
| Eating behaviour explains differences between individuals in dynamic texture perception of sausages MD de Lavergne, JAM Derks, EC Ketel, RA de Wijk, M Stieger Food Quality and Preference 41, 189-200, 2015 | 118 | 2015 |
| Bolus matters: the influence of food oral breakdown on dynamic texture perception MD de Lavergne, F van de Velde, M Stieger Food & function 8 (2), 464-480, 2017 | 105 | 2017 |
| Enhancement of sweetness intensity in gels by inhomogeneous distribution of sucrose AC Mosca, F van de Velde, JHF Bult, MAJS van Boekel, M Stieger Food Quality and Preference 21 (7), 837-842, 2010 | 100 | 2010 |
| Evaluation of different cooking conditions on broccoli (Brassica oleracea var. italica) to improve the nutritional value and consumer acceptance R Bongoni, R Verkerk, B Steenbekkers, M Dekker, M Stieger Plant foods for human nutrition 69 (3), 228-234, 2014 | 99 | 2014 |
| Effect of gelation of inner dispersed phase on stability of (w 1/o/w 2) multiple emulsions AKL Oppermann, M Renssen, A Schuch, M Stieger, E Scholten Food Hydrocolloids 48, 17-26, 2015 | 98 | 2015 |
Elke ScholtenAssociate Professor在 wur.nl 的电子邮件经过验证
