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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Research output
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Protein Transition Investment Theme: Mid-term report 2019-2020
Pyett, S., de Vet, E., Schwarz, A., Dagevos, H., Gerritsen, A., Scholten, E., Trindade, L. & Veldkamp, T., 2021, Wageningen: Wageningen University & Research. 35 p.Research output: Book/Report › Report › Professional
Open Access -
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 Access4 Citations (Scopus) -
Cracker shape modifies ad libitum snack intake of crackers with cheese dip
Van Eck, A., Van Stratum, A., Achlada, D., Goldschmidt, B., Scholten, E., Fogliano, V., Stieger, M. & Bolhuis, D., 14 Nov 2020, In: British Journal of Nutrition. 124, 9, p. 988-997Research output: Contribution to journal › Article › Academic › peer-review
Open Access2 Citations (Scopus) -
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 Access3 Citations (Scopus) -
Effect of particle size distribution on rheological properties of chocolate
Feichtinger, A., Scholten, E. & Sala, G., Nov 2020, In: Food and Function. 11, 11, p. 9547-9559 13 p.Research output: Contribution to journal › Article › Academic › peer-review
Open Access2 Citations (Scopus)
Activities
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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
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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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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 2019Activity: Talk or presentation › Oral presentation › Other
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Food Structuring approaches for reformulation of foods
E. Scholten (Invited speaker)
25 Oct 2017Activity: Talk or presentation › Invited talk › Other
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Design of oleogels with the use of structuring agents
Elke Scholten (Speaker)
10 Jul 2014 → …Activity: Talk or presentation › Public lecture/debate/seminar › 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)
Projects
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Development tools to reduce fat in ice cream.
Liu, X., Sala, G., Scholten, E. & van der Linden, E.
1/10/19 → …
Project: PhD