Elke Scholten

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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

70 Article
11 Poster
4 Chapter
1 Abstract
3 More

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 journal › Article › Academic › peer-review

Friction

friction

Food

Polydimethylsiloxane

gels

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

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 journal › Article › Academic › peer-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 journal › Article › Academic › peer-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 journal › Article › Academic › peer-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 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

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