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profile_subnav_projects - prof.dr. MA (Markus) Stieger
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The influence of oral processing behaviour on nutrients (protein, starch) digestion
The influence of oral processing behaviour on nutrients (protein, starch) digestion - WUR Project The influence of oral processing behaviour on... -
Improving the Sensory Quality of Meat Analogues
Improving the Sensory Quality of Meat Analogues - WUR Project Improving the Sensory Quality of Meat Analogues Little is known about the influence of... -
Fat’s the question - Understanding olfactory fat perception
Excessive consumption of dietary fat is considered a major contributing factor to the development of obesity and related comorbidities. Yet,... -
Oral processing and sensory perception of plant-based meat
Understanding juiciness and texture perception in plant-based meat analogues based on its oral processing and sensory perception. -
Sensory perception of liquid foods thickened with biopolymers
Role of molecular and structural diversity of biopolymers in dynamic sensory perception and oral digestion. -
Oral coatings, tastant migration and taste perception
Oral coatings are defined as residuals from foods and beverages that stick onto oral surfaces like the tongue after consumption. Oral coatings have... -
Oral processing behaviour
This PhD project will gain an in depth fundamental understanding of oral processing behaviour and the dynamics perception of food texture and taste.... -
Chocolate authenticity
Provenancing sustainable chocolate by intrinsic characteristics measured by novel analytical techniques. -
Customisation of Insect Proteins
Customization of Insect Proteins: Interplay between functional properties, sensory performance and consumer acceptance of insects and... -
Lubrication properties of fat droplets in filled gels
A: Lubrication and sensory properties of fat in filled gels B: Fat-mimicking mechanism of particle fat replacers in filled gels