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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Research Output
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
Open Access
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
Open Access
2
Citations
(Scopus)
How addition of peach gel particles to yogurt affects oral behavior, sensory perception and liking of consumers differing in age
Aguayo-Mendoza, M., Santagiuliana, M., Ong, X., Piqueras-Fiszman, B., Scholten, E. & Stieger, M., Aug 2020, In : Food Research International. 134, 109213.Research output: Contribution to journal › Article › Academic › peer-review
Influence of clustering of protein-stabilised oil droplets with proanthocyanidins on mechanical, tribological and sensory properties of o/w emulsions and emulsion-filled gels
Fuhrmann, P. L., Sala, G., Scholten, E. & Stieger, M., 1 Aug 2020, In : Food Hydrocolloids. 105, 105856.Research output: Contribution to journal › Article › Academic › peer-review
Open Access
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
Activities
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 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
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
Food Structuring approaches for reformulation of foods
E. Scholten (Invited speaker)25 Oct 2017
Activity: Talk or presentation › Invited talk
Design of oleogels with the use of structuring agents
Elke Scholten (Speaker)10 Jul 2014 → …
Activity: Talk or presentation › Public 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)
Projects
Development tools to reduce fat in ice cream.
Liu, X., Sala, G., Scholten, E. & van der Linden, E.
1/10/19 → …
Project: PhD