| 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 | 685 | 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 | 683 | 2015 |
| 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 | 369 | 2016 |
| 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 | 334 | 2004 |
| 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 | 313 | 2016 |
| 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 | 264 | 2019 |
| 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 | 232 | 2018 |
| 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 | 224 | 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 | 223 | 2010 |
| 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 | 218 | 2017 |
| 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 | 209 | 2013 |
| 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 | 182 | 2016 |
| 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 | 160 | 2012 |
| 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 | 156 | 2015 |
| 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 | 152 | 2014 |
| 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 | 144 | 2017 |
| 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 | 128 | 2015 |
| Oral processing behavior of drinkable, spoonable and chewable foods is primarily determined by rheological and mechanical food properties MG Aguayo-Mendoza, EC Ketel, E van der Linden, CG Forde, ... Food Quality and Preference 71, 87-95, 2019 | 126 | 2019 |
| Why do unusual novel foods like insects lack sensory appeal? Investigating the underlying sensory perceptions HSG Tan, CJ Tibboel, M Stieger Food Quality and Preference 60, 48-58, 2017 | 125 | 2017 |
| Review on fat replacement using protein-based microparticulated powders or microgels: A textural perspective B Kew, M Holmes, M Stieger, A Sarkar Trends in food science & technology 106, 457-468, 2020 | 121 | 2020 |
C de Graafprofessor of Sensory Science and Eating Behavior, Wageningen UniversityVerified email at wur.nl
