Research output per year
Research output per year
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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.
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Effect of plasmin on casein hydrolysis and textural properties of rennet-induced model cheeses
Cai, H., Bijl, E., Scholten, E. & Sala, G., Mar 2023, In: Food Research International. 165, 112421.Research output: Contribution to journal › Article › Academic › peer-review
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Linseed oil supplementation and DGAT1 K232A polymorphism affect the triacylglycerol composition and crystallization of milk fat
Arita-Merino, N., Yener, S., van Valenberg, H. J. F., Dijkstra, J., van Gastelen, S., Scholten, E. & Tzompa-Sosa, D. A., 1 May 2023, In: Food Chemistry. 407, 135112.Research output: Contribution to journal › Article › Academic › peer-review
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Role of polysaccharides in tribological and sensory properties of model dairy beverages
Ji, L., den Otter, D., Cornacchia, L., Sala, G. & Scholten, E., Jan 2023, In: Food Hydrocolloids. 134, 108065.Research output: Contribution to journal › Article › Academic › peer-review
Open Access -
Structural and functional differences between ice crystal-dominated and fat network-dominated ice cream
Liu, X., Sala, G. & Scholten, E., May 2023, In: Food Hydrocolloids. 138, 108466.Research output: Contribution to journal › Article › Academic › peer-review
Open Access -
A matter of morphology: The role of asperity characteristics in hydrogel friction
Rudge, R. E. D., Scholten, E. & Dijksman, J. A., Oct 2022, In: Tribology International. 174, 107694.Research output: Contribution to journal › Article › Academic › peer-review
Open Access2 Citations (Scopus)
Activities
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2nd Edible Soft Matter Conference
Jack Yang (Organiser), Elke Scholten (Organiser) & Renko de Vries (Organiser)
11 Jul 2022 → 13 Jul 2022Activity: Participating in or organising an event › Participation in or organising a conference › Academic
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The effects of intermolecular interactions on the rheological properties of capillary suspensions
Ahmed Jarray (Speaker) & Elke Scholten (Contributor)
11 Jul 2022 → 13 Jul 2022Activity: Talk or presentation › Oral presentation › Academic
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Physicochemical, textural and melting properties of heated casein gels with various fat content
Bo Yuan (Speaker), Ward Eekhoudt (Contributor), Elke Scholten (Contributor) & Guido Sala (Speaker)
4 Nov 2021Activity: Talk or presentation › Oral presentation › Academic
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Effect of polysaccharide characteristics on lubrication
Lei Ji (Speaker), Antonia Orthmann (Contributor), Leonardo Cornacchia (Contributor), Peng Jinfeng (Contributor), Guido Sala (Contributor) & Elke Scholten (Contributor)
3 Nov 2021Activity: Talk or presentation › Oral presentation › Academic
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Contribution of starch and protein to the mechanical properties of plant-based food.
Zhihong Lyu (Speaker), Guido Sala (Speaker) & Elke Scholten (Speaker)
4 Nov 2021Activity: Talk or presentation › Oral presentation › Academic
Press / Media
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When will we embrace new proteins?
Remco de Kluizenaar, Elke Scholten & Jurriaan Mes
22/06/22
1 Media contribution
Press/Media: Research › Popular
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Waarom schuimt koude melk beter?
Elke Scholten & David Millenaar
23/04/22
1 Media contribution
Press/Media: Research › Popular
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Knapperige koekjes zonder slecht vet
Elke Scholten & Auke de Vries
23/03/17
1 item of Media coverage
Press/Media: Research › Other
Prizes
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Stipendium A.M.M. Storm-van der Chijs Fonds
Scholten, Elke (Recipient), 2004
Prize: Prize (including medals and awards)
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Texture of plant-foods: Using tribology to design guidelines for improved texture
Li, N., Scholten, E. & Sala, G.
1/12/22 → …
Project: PhD
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Improved sensory quality of meat analogues.
Brouwer, R., Scholten, E. & Stieger, M.
15/05/21 → …
Project: PhD
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Oral processing and sensory perception of plant-based meat.
Zhang, Y., Scholten, E. & Stieger, M.
1/04/21 → …
Project: PhD