A. Oppermann

Comparison of Rate-All-That-Apply (RATA) and Descriptive sensory Analysis (DA) of model double emulsions with subtle perceptual differences

Betina Piqueras-Fiszman, Elke Scholten, Markus Stieger, 2017 .

Effect of gelation of inner dispersed phase on stability of (w1/o/w2) multiple emulsions

M. Stieger, E. Scholten, A. Oppermann, 2015 .

Influence of double (w1/o/w2) emulsion composition on lubrication properties.

M. Stieger, E. Scholten, A. Oppermann, 2017, Food & function.

Effect of outer water phase composition on oil droplet size and yield of (w1/o/w2) double emulsions.

M. Stieger, E. Scholten, J. Noppers, 2018, Food research international.

Descriptive sensory profiling of double emulsions with gelled and non-gelled inner water phase.

B. Piqueras-Fiszman, M. Stieger, C. de Graaf, 2016, Food research international.

Double emulsions as fat replacers : linking emulsion design to stability and sensory perception

A. Oppermann, 2017 .