Review on fat replacement using protein-based microparticulated powders or microgels: A textural perspective
2020 · Trends in Food Science & Technology · 109 citations
https://doi.org/10.1016/j.tifs.2020.10.032
M
Markus Stieger
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Markus Stieger is an academic researcher from University of Leeds. The author has contributed to research in topics: Sensory Analysis and Statistical Methods & Biochemical Analysis and Sensing Techniques & Proteins in Food Systems. The author has an h-index of 50, co-authored 173 publications.
ORCID: 0000-0002-8736-6026Papers by this author
worksRheological behaviour of attractive emulsions differing in droplet-droplet interaction strength
2021 · Journal of Colloid and Interface Science · 80 citations
https://doi.org/10.1016/j.jcis.2021.08.124
Effect of gel texture and sucrose spatial distribution on sweetness perception
2011 · LWT · 67 citations
https://doi.org/10.1016/j.lwt.2011.10.009
Don't judge new foods by their appearance! How visual and oral sensory cues affect sensory perception and liking of novel, heterogeneous foods
2019 · Food Quality and Preference · 53 citations
https://doi.org/10.1016/j.foodqual.2019.05.005
Clustering of oil droplets in o/w emulsions enhances perception of oil-related sensory attributes
2019 · Food Hydrocolloids · 51 citations
https://doi.org/10.1016/j.foodhyd.2019.105215
Comparing rheological, tribological and sensory properties of microfibrillated cellulose dispersions and xanthan gum solutions
2021 · Food Hydrocolloids · 45 citations
https://doi.org/10.1016/j.foodhyd.2021.107052
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