M. Lavergne

发表

Investigation of oral gels breakdown using image analysis

D. Bertrand, C. Salles, M. Stieger, 2017 .

Food & Function Linking the chemistry and physics of food with health and nutrition

M. Stieger, C. Fraga, P. Oteiza, 2017 .

Dynamic texture perception, oral processing behaviour and bolus properties of emulsion-filled gels with and without contrasting mechanical properties

D. Bertrand, C. Salles, M. Stieger, 2016 .

Dynamic texture perception and oral processing of semi-solid food gels: Part 2: Impact of breakdown behaviour on bolus properties and dynamic texture perception

M. Stieger, M. V. Boekel, F. V. D. Velde, 2015 .

Eating behaviour explains differences between individuals in dynamic texture perception of sausages

M. Stieger, R. Wijk, E. Ketel, 2015 .

Dynamic texture perception and oral processing of semi-solid food gels: Part 1: Comparison between QDA, progressive profiling and TDS

M. Stieger, M. V. Boekel, F. V. D. Velde, 2015 .

Food & Function

M. Stieger, F. V. D. Velde, M. Lavergne, 2017 .

A quantitative information measure applied to texture perception attributes during mastication.

Erik van der Linden, Leen Sturtewagen, Harald G.J. van Mil, 2018, Journal of texture studies.

Uncoupling the Impact of Fracture Properties and Composition on Sensory Perception of Emulsion‐Filled Gels

M. Stieger, F. V. D. Velde, M. Lavergne, 2016 .