logo
科言猫学术研究的AI总结
language
手机端手机端
  • Phone Feature微信小程序
简体中文简体中文
notice消息通知
博客博客
delete
arrow
返回
M

Markus Stieger

Wageningen University and Research

50H指数
205论文数
9.1K被引数
收录论文 133
发表时间
logo
Satiety responsiveness following dietary exposure to ultra-processed foods differing in texture-derived eating rate: a secondary analysis of a randomized controlled crossover diet intervention不同质地衍生进食速率的超加工食品膳食暴露后的饱腹感反应：一项随机对照交叉膳食干预的二次分析
errEuropean Journal of Nutrition
IF4.3
err2026-09-24
err0
errOAAI
errMarieke van Bruinessen; Zhen Liu; Lise A. J. Heuven; Markus Stieger; Marlou P. Lasschuijt; Ciarán G. Forde
err分享
err收藏
Influence of natural variations in eating rate and bolus properties on postprandial glucose and insulin responses in healthy adults健康成人进餐速率和食糜性质的自然变异对餐后血糖和胰岛素反应的影响
errEuropean Journal of Nutrition
IF4.3
err2026-07-03
err0
errOAAI
errZhen Liu; Marieke van Bruinessen; Lise A. J. Heuven; Marlou P. Lasschuijt; Markus Stieger; Ciarán G. Forde
err分享
err收藏
Preface of the “17th International Weurman Flavor Research Symposium” Special Issue《第17届国际韦尔曼风味研究研讨会》特刊前言
errJournal of Agricultural and Food Chemistry
IF6.2
err2026-04-08
err0
PREAI
errVincenzo Fogliano; Ciarán G. Forde; Catrienus de Jong; Markus Stieger
err分享
err收藏
The effect of methylcellulose on in vivo aroma release and perception of plant-based meat analogues甲基纤维素对植物基肉制品模拟物体内香气释放和感知的影响
errFood Chemistry
IF9.8
err2025-11-27
err0
errOAAI
errRutger Brouwer; Vivian Zhang; Michelle van Maanen; Elke Scholten; Ciarán G. Forde; Markus Stieger
err分享
err收藏
Eating Rate has Sustained Effects on Energy Intake from Ultra-Processed Diets: A Two-Week Ad Libitum Dietary Randomized Controlled Cross-over Trial进食速率对超加工饮食的能量摄入具有持续影响：一项为期两周的自由进食饮食随机对照交叉试验
errThe American Journal of Clinical Nutrition
IF6.9
err2025-11-26
err0
PREAI
errCiarán G. Forde; Lise A.J. Heuven; Marieke van Bruinessen; Zhen Liu; Markus Stieger; Kees de Graaf; Marlou P. Lasschuijt
err分享
err收藏
Protein enrichment of oat flour by fine milling and air classification通过精细研磨和气流分级对燕麦粉进行蛋白质富集
errJournal of Cereal Science
IF3.7
err2025-11-11
err0
errOAAI
errDanny Tagle-Freire; Markus Stieger; Ciarán G. Forde; Maarten A.I. Schutyser
err分享
err收藏
Gelation of methylcellulose-protein mixtures: effect of methylcellulose molecular weight and protein characteristics甲基纤维素-蛋白质混合物的凝胶化：甲基纤维素分子量和蛋白质特性的影响
errFood Hydrocolloids
IF12.4
err2025-11-01
err0
errOAAI
errThiemo van Esbroeck; Guido Sala; Markus Stieger; Elke Scholten
err分享
err收藏
Juiciness of plant-based meat analogues is driven by serum release rather than serum composition and viscosity植物基肉类仿制品的多汁性是由血清释放驱动，而非血清的组成和粘度。
errFood Hydrocolloids
IF12.4
err2025-09-09
err0
errOAAI
errYifan Zhang; Luka Mtiulishvili; Guido Sala; Elke Scholten; Markus Stieger
err分享
err收藏
Chewing behavior and bolus particle size of rice influence carbohydrate digestion and gut microbiome metabolism in vitro咀嚼行为和米饭食糜颗粒大小影响碳水化合物消化和肠道微生物群代谢（体外研究）
errFood Chemistry
IF9.8
err2025-07-03
err0
errOAAI
errZhen Liu; Ciarán G. Forde; Markus Stieger; Josep Rubert
err分享
err收藏
Boosting juiciness and flavor perception of meat analogue patties by altering hydration level and particle size of textured vegetable proteins通过改变组织化植物蛋白的水合程度和粒径来增强仿肉饼的汁液感和风味感知
errFOOD HYDROCOLLOIDS
IF12.4
err2025-05-02
err0
errOAAI
errZhang, Yifan; Kiraly, Marton; Zhang, Panyue; Codina, Rita Navarrete; Behrouzi, Pariya; Sala, Guido; Scholten, Elke; Stieger, Markus
err分享
err收藏
Impact of mechanical and bolus properties on static and dynamic in vitro gastric protein digestion of plant-based meat analogues机械特性和食团特性对植物基肉类仿制品体外静态和动态胃蛋白质消化的影响
errFOOD RESEARCH INTERNATIONAL
IF8
err2025-05-01
err0
PREAI
errLiu, Dan; Janssen, Anja E. M.; Smeets, Paul A. M.; Stieger, Markus
err分享
err收藏
Impact of microstructure of whey protein gels on in vitro gastric protein digestion is sustained after oral structural breakdown by mastication咀嚼口腔结构破坏后乳清蛋白凝胶的微观结构对体外胃蛋白消化的影响
errFOOD HYDROCOLLOIDS
IF12.4
err2025-02-01
err0
errOAAI
errLiu, Dan; Janssen, Anja E. M.; Smeets, Paul A. M.; Stieger, Markus
err分享
err收藏
Role of bolus properties in dynamic texture perception of meat analogue and beef patties: Juiciness is driven by serum release during early stages of mastication
errFOOD HYDROCOLLOIDS
IF12.4
err2024-12-01
err0
errOAAI
errZhang, Yifan; Sala, Guido; Scholten, Elke; Stieger, Markus
err分享
err收藏
The effect of viscosity on flavour, mouthfeel and koku enhancement by tastants and yeast extracts in beef broths粘度对牛肉汤中味剂和酵母提取物的风味，口感和koku增强的影响
errFOOD QUALITY AND PREFERENCE
IF4.9
err2024-10-01
err0
errOAAI
errBrouwer, Rutger; Bouwkamp, Tessa; Scholten, Elke; Forde, Ciaran G.; Stieger, Markus
err分享
err收藏
Consistent effect of eating rate on food and energy intake across twenty-four ad libitum meals在24个随意用餐中，进食率对食物和能量摄入的一致影响
errBRITISH JOURNAL OF NUTRITION
IF3
err2024-09-16
err1
PREAI
errHeuven, Lise A. J.; van Bruinessen, Marieke; Tang, Claudia S.; Stieger, Markus; Lasschuijt, Marlou P.; Forde, Ciaran G.
err分享
err收藏
Effect of oral burn on dynamic taste, flavor and mouthfeel perception of tomato soups, curried rice and beef patties口腔烧伤对番茄汤，咖喱饭和牛肉饼的动态味道，风味和口感感知的影响
errFOOD QUALITY AND PREFERENCE
IF4.9
err2024-06-01
err1
errOAAI
errLyu, Cong; Forde, Ciaran G.; Stieger, Markus
err分享
err收藏
Effect of structural characteristics on functional properties of textured vegetable proteins
errFOOD HYDROCOLLOIDS
IF12.4
err2024-04-01
err6
errOAAI
errvan Esbroeck, Thiemo; Sala, Guido; Stieger, Markus; Scholten, Elke
err分享
err收藏
Influence of Chewing Rate and Food Composition on in Vivo Aroma Release and Perception of Composite Foods
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2024-03-13
err1
errOAAI
errGonzalez-Estanol, Karina; Pedrotti, Michele; Fontova-Cerda, Monica; Khomenko, Iuliia; Biasioli, Franco; Stieger, Markus
err分享
err收藏
The effects of carrot shape and oral processing behaviour on bolus properties and 8-carotene bioaccessibility of raw carrots
errFOOD RESEARCH INTERNATIONAL
IF8
err2024-03-01
err3
errOAAI
errChen, Yao; Capuano, Edoardo; Stieger, Markus
err分享
err收藏
Interplay between microstructure, mechanical properties, macrostructure breakdown and in vitro gastric digestion of whey protein gels乳清蛋白凝胶的微观结构，机械性能，宏观结构破坏和体外胃消化之间的相互作用
errFOOD HYDROCOLLOIDS
IF12.4
err2024-02-01
err2
errOAAI
errLiu, Dan; Janssen, Anja E. M.; Smeets, Paul A. M.; Stieger, Markus
err分享
err收藏

研究方向

暂时未获取到该数据
合作学者
合作期刊
V
Vincenzo Fogliano
H 指数: 93 · 论文数: 700
R
Rolf Mülhaupt
H 指数: 90 · 论文数: 614
D
Daniel Bonn
H 指数: 84 · 论文数: 555
C
Cees de Graaf
H 指数: 82 · 论文数: 488
W
Walter Richtering
H 指数: 77 · 论文数: 468
查看更多