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Markus Stieger

Researcher at Wageningen University and Research Centre

Publications -  139
Citations -  5394

Markus Stieger is an academic researcher from Wageningen University and Research Centre. The author has contributed to research in topics: Sweetness & Chemistry. The author has an hindex of 36, co-authored 124 publications receiving 3892 citations. Previous affiliations of Markus Stieger include University of Freiburg & University of Kiel.

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Small-angle neutron scattering study of structural changes in temperature sensitive microgel colloids

TL;DR: The structure of temperature-sensitive poly(N-isopropylacrylamide) microgels in dilute suspension was investigated by means of small-angle neutron scattering and clearly showed that the segment density in the swollen state is not homogeneous, but gradually decays at the surface.
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Insects as food: Exploring cultural exposure and individual experience as determinants of acceptance

TL;DR: In this article, a cross-cultural qualitative study explores how cultural exposure and individual experience contribute towards the contrasting evaluations of insects as food by those who do and do not eat them.
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Are thermoresponsive microgels model systems for concentrated colloidal suspensions? A rheology and small-angle neutron scattering study.

TL;DR: An attractive interaction potential in concentrated suspensions of PNiPAM microgels leads to distinctively different structures as compared to attractive hard sphere colloids, which can be used as model systems in colloidal science.
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Tasty but nasty? Exploring the role of sensory-liking and food appropriateness in the willingness to eat unusual novel foods like insects

TL;DR: In this paper, the authors explored how the levels of sensory-liking and food appropriateness contribute to the willingness to eat unusual foods, and concluded that positive sensory experiences play a necessary role in the process of learning to accept a food, but are inadequate when unusual and culturally-inappropriate foods are involved.