Elke Scholten

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6 Similar Researchers

Emulsions Medicine & Life Sciences

emulsions Agriculture & Biology

Gels Engineering & Materials Science

Oils Medicine & Life Sciences

gels Agriculture & Biology

droplets Agriculture & Biology

Food Medicine & Life Sciences

Proteins Engineering & Materials Science

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Research Output 2003 2020

66 Article
11 Poster
4 Chapter
4 internal PhD, WU
3 More

Effect of oil droplet inhomogeneity at different length scales on mechanical and sensory properties of emulsion-filled gels: Length scale matters

Fuhrmann, P. L., Sala, G., Stieger, M. & Scholten, E., Apr 2020, In : Food Hydrocolloids. 101, 105462.

Research output: Contribution to journal › Article › Academic › peer-review

Emulsions

droplets

mechanical properties

emulsions

sensory properties

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 journal › Article › Academic › peer-review

Condiments

mayonnaise

condiments

Daucus carota

Bread

3 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 journal › Article › Academic › peer-review

mouth

Food Technology

Food

food science

Mechanics

1 Citation (Scopus)

As good as expected? How consumer expectations and addition of vegetable pieces to soups influence sensory perception and liking

Santagiuliana, M., van den Hoek, I., Stieger, M. A., Scholten, E. & Piqueras Fiszman, Phd, B., 8 Jan 2019, In : Food and Function. 10, 2, p. 665-680

Research output: Contribution to journal › Article › Academic › peer-review

Daucus carota

soups

Vegetables

carrots

vegetables

2 Citations (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 journal › Article › Academic › peer-review

Emulsions

droplets

emulsions

Cluster Analysis

Oils

Activities 2013 2019

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

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 presentation › Oral presentation

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 presentation › Oral 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 presentation › Oral presentation