Research output per year
Research output per year
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. If staff member(s) published prior to his/her WUR affiliation, it is possible that the publication overview, Fingerprint and network diagram are incomplete.
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Multiple phase transitions and microstructural rearrangements shape milk fat crystal networks
Arita-Merino, N., te Nijenhuis, L., van Valenberg, H. & Scholten, E., Feb 2022, In: Journal of Colloid and Interface Science. 607, p. 1050-1060 11 p.Research output: Contribution to journal › Article › Academic › peer-review
Open Access -
Rheological behaviour of attractive emulsions differing in droplet-droplet interaction strength
Fuhrmann, P. L., Breunig, S., Sala, G., Sagis, L., Stieger, M. & Scholten, E., Feb 2022, In: Journal of Colloid and Interface Science. 607, p. 389-400 12 p.Research output: Contribution to journal › Article › Academic › peer-review
Open Access -
A tribological approach to astringency perception and astringency prevention
Rudge, R. E. D., Fuhrmann, P. L., Scheermeijer, R., van der Zanden, E. M., Dijksman, J. A. & Scholten, E., 20 Jul 2021, In: Food Hydrocolloids. 121, 13 p., 106951.Research output: Contribution to journal › Article › Academic › peer-review
Open Access2 Citations (Scopus) -
Contribution of maize starch and pea protein to the mechanical properties of plant-based food
Lyu, Z., Sala, G. & Scholten, E., Oct 2021.Research output: Contribution to conference › Poster › Academic
Open Access -
Edible soft matter: Gels, colloids and interfaces
Scholten, E., 2021, In: Current Research in Food Science. 4, p. 947-948Research output: Contribution to journal › Editorial › Academic
Open Access
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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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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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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
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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 2019Activity: Talk or presentation › Oral presentation › Other
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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 2019Activity: Talk or presentation › Oral presentation › Other
Press / Media
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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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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