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Fingerprint Dive into the research topics where Elke Scholten is active. These topic labels come from the works of this person. Together they form a unique fingerprint.

  • 5 Similar Researchers
Emulsions Medicine & Life Sciences
emulsions Agriculture & Biology
Gels Chemical Compounds
Oils Medicine & Life Sciences
gels Agriculture & Biology
droplets Agriculture & Biology
Food Medicine & Life Sciences
oils Agriculture & Biology

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Research Output 2003 2020

Characterisation of friction behaviour of intact soft solid foods and food boli

Fuhrmann, P. L., Aguayo-Mendoza, M., Jansen, B., Stieger, M. & Scholten, E., 1 Mar 2020, In : Food Hydrocolloids. 100, 105441.

Research output: Contribution to journalArticleAcademicpeer-review

Friction
friction
Food
Polydimethylsiloxane
gels
Emulsions
droplets
mechanical properties
emulsions
sensory properties

Natural and induced surface roughness determine frictional regimes in hydrogel pairs

Rudge, R. E. D., Scholten, E. & Dijksman, J. A., 1 Jan 2020, In : Tribology International. 141, 105903.

Research output: Contribution to journalArticleAcademicpeer-review

Hydrogels
Hydrogel
surface roughness
Surface roughness
coefficient of friction

Strategies to compensate for undesired gritty sensations in foods

Santagiuliana, M., Broers, L., Marigómez, I. S., Stieger, M., Piqueras-Fiszman, B. & Scholten, E., 1 Apr 2020, In : Food Quality and Preference. 81, 103842.

Research output: Contribution to journalArticleAcademicpeer-review

Food
Fats
lipids
peaches
Gels

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

Activities 2013 2019

  • 9 Public lecture/debate/seminar
  • 3 Oral presentation
  • 1 Invited talk

Clustering oil droplets in emulsions and gels: is it a useful strategy to influence perception?

P.L. Fuhrmann (Contributor), G. Sala (Contributor), M.A. Stieger (Contributor), E. Scholten (Speaker)
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

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

Food Structuring approaches for reformulation of foods

E. Scholten (Invited speaker)
25 Oct 2017

Activity: Talk or presentationInvited talk

Gastronomy and Education

Elke Scholten (Speaker)
18 Jun 2014 → …

Activity: Talk or presentationPublic lecture/debate/seminar

Press / Media

Knapperige koekjes zonder slecht vet

Elke Scholten & Auke de Vries

23/03/17

1 item of Media coverage

Press/Media: Research

Prizes

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

Elke Scholten (Recipient), 2004

Prize: Prize (including medals and awards)

Projects 2008 2019