Fingerprint Dive into the research topics where Physics and Physical Chemistry of Foods is active. These topic labels come from the works of this organisation's members. Together they form a unique fingerprint.

Proteins Engineering & Materials Science
Gels Chemical Compounds
Emulsions Chemical Compounds
gels Agriculture & Biology
Water Chemical Compounds
Rheology Chemical Compounds
emulsions Agriculture & Biology
Oils Chemical Compounds

Network Recent external collaboration on country level. Dive into details by clicking on the dots.

Profiles

Photo of Monica Aguayo Mendoza
20162019
Photo of Harry Baptist

Harry Baptist

Person: Technical

20032012
Photo of Arjen Bot

Arjen Bot

Person: Other

20182018

Research Output 1992 2019

Adding condiments to foods: How does static and dynamic sensory perception change when bread and carrots are consumed with mayonnaise?

van Eck, A., Fogliano, V., Galindo-Cuspinera, V., Scholten, E. & Stieger, M., Apr 2019, In : Food Quality and Preference. 73, p. 154-170

Research output: Contribution to journalArticleAcademicpeer-review

Condiments
mayonnaise
condiments
Daucus carota
Bread

Advances and challenges in soft tribology with applications to foods

Rudge, R. E. D., Scholten, E. & Dijksman, J. A., Jun 2019, In : Current Opinion in Food Science. 27, p. 90-97

Research output: Contribution to journalArticleAcademicpeer-review

mouth
Food Technology
Food
food science
Mechanics
3 Citations (Scopus)
nationalities and ethnic groups
mouth
Eating
ingestion
Food

Projects 2006 2019

Activities 2004 2019

A gritty story: explaining variability in detection thresholds of microscopic particles by food properties and consumer characteristics

M. Santagiuliana (Speaker), Inez Sampedro Marigómez (Contributor), Layla Broers (Contributor), John Hayes III (Contributor), Betina Piqueras Fiszman, Phd (Contributor), E. Scholten (Contributor), M.A. Stieger (Contributor)
9 Jul 2019

Activity: Talk or presentationOral presentation

A gritty story: Explaining variability in detection thresholds of microscopic particles by food properties and comsumet characteristics

M. Santagiuliana (Speaker), Inez Sampedro Marigómez (Contributor), Layla Broers (Contributor), John Hayes (Contributor), Betina Piqueras Fiszman, Phd (Contributor), E. Scholten (Contributor), M.A. Stieger (Contributor)
29 Jul 2019

Activity: Talk or presentationOral presentation

The effect of purification processes on the composition and functionality of mild to highly purified yellow pea fractions

C. Kornet (Speaker), P. Venema (Contributor), A.J. van der Goot (Contributor), M.B.J. Meinders (Contributor), E. van der Linden (Contributor)
10 Jul 2019

Activity: Talk or presentationOral presentation

Press / Media

Knapperige koekjes zonder slecht vet

Elke Scholten & Auke de Vries

23/03/17

1 item of media coverage

Press/Media: Research

Prizes

Carl Wilhelm Brabender Award

Ton van Vliet (Recipient), 22 Sep 2008

Prize: Prize (including medals and awards)

Stipendium A.M.M. Storm-van der Chijs Fonds

Elke Scholten (Recipient), 2004

Prize: Prize (including medals and awards)

The Top Institute Food and Nutrition Publication Prize 2007

Ton van Vliet (Recipient), 2007

Prize: Prize (including medals and awards)