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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.

  • 6 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

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

Research Output 2003 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
2 Citations (Scopus)

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
1 Citation (Scopus)
Daucus carota
soups
Vegetables
carrots
vegetables
1 Citation (Scopus)

Clustering of oil droplets in o/w emulsions: Controlling cluster size and interaction strength

Fuhrmann, P. L., Sala, G., Stieger, M. & Scholten, E., 1 Aug 2019, In : Food Research International. 122, p. 537-547 11 p.

Research output: Contribution to journalArticleAcademicpeer-review

Emulsions
droplets
emulsions
Cluster Analysis
Oils

Clustering of oil droplets in o/w emulsions enhances perception of oil-related sensory attributes

Fuhrmann, P. L., Kalisvaart, L., Sala, G., Scholten, E. & Stieger, M. A., Dec 2019, In : Food Hydrocolloids. 97, 105215.

Research output: Contribution to journalArticleAcademicpeer-review

Emulsions
droplets
emulsions
Cluster Analysis
sensory properties

Projects 2008 2018

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 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

Food Structuring approaches for reformulation of foods

E. Scholten (Invited speaker)
25 Oct 2017

Activity: Talk or presentationInvited talk

Structuring edible lipid material with chitin

Elke Scholten (Speaker)
31 Mar 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)