Elke Scholten
Elke Scholten
Associate Professor
Geverifieerd e-mailadres voor wur.nl
Geciteerd door
Geciteerd door
In vitro lipid digestion of chitin nanocrystal stabilized o/w emulsions
MV Tzoumaki, T Moschakis, E Scholten, CG Biliaderis
Food & Function 4 (1), 121-129, 2013
Controlling rheology and structure of sweet potato starch noodles with high broccoli powder content by hydrocolloids
E Silva, M Birkenhake, E Scholten, LMC Sagis, E Van der Linden
Food Hydrocolloids 30 (1), 42-52, 2013
Electrospun polyurethane fibers for absorption of volatile organic compounds from air
E Scholten, L Bromberg, GC Rutledge, TA Hatton
ACS applied materials & interfaces 3 (10), 3902-3909, 2011
Complex interfaces in food: Structure and mechanical properties
LMC Sagis, E Scholten
Trends in Food Science & Technology 37 (1), 59-71, 2014
Protein oleogels from protein hydrogels via a stepwise solvent exchange route
A De Vries, J Hendriks, E Van Der Linden, E Scholten
Langmuir 31 (51), 13850-13859, 2015
Effect of fat hardness on large deformation rheology of emulsion-filled gels
L Oliver, E Scholten, GA van Aken
Food Hydrocolloids 43, 299-310, 2015
Protein oleogels from heat-set whey protein aggregates
A de Vries, A Wesseling, E van der Linden, E Scholten
Journal of Colloid and Interface Science 486, 75-83, 2017
Effect of bacterial cellulose addition on physical properties of WPI emulsions. Comparison with common thickeners
P Paximada, AA Koutinas, E Scholten, IG Mandala
Food Hydrocolloids 54, 245-254, 2016
Effect of gelation of inner dispersed phase on stability of (w1/o/w2) multiple emulsions
AKL Oppermann, M Renssen, A Schuch, M Stieger, E Scholten
Food Hydrocolloids 48, 17-26, 2015
Self-assemblies of lecithin and α-tocopherol as gelators of lipid material
CV Nikiforidis, E Scholten
RSC advances 4 (5), 2466-2473, 2014
Interfacial tension of a decomposed biopolymer mixture
E Scholten, R Tuinier, RH Tromp, HNW Lekkerkerker
Langmuir 18 (6), 2234-2238, 2002
Oral processing behavior and dynamic sensory perception of composite foods: Toppings assist saliva in bolus formation
A van Eck, N Hardeman, N Karatza, V Fogliano, E Scholten, M Stieger
Food Quality and Preference 71, 497-509, 2019
Properties of emulsions stabilised by sodium caseinate–chitosan complexes
KG Zinoviadou, E Scholten, T Moschakis, CG Biliaderis
International Dairy Journal 26 (1), 94-101, 2012
Edible oleogels: How suitable are proteins as a structurant?
E Scholten
Current Opinion in Food Science 27, 36-42, 2019
Tuning hydrophobicity of zein nanoparticles to control rheological behavior of Pickering emulsions
Y Zou, C van Baalen, X Yang, E Scholten
Food hydrocolloids 80, 130-140, 2018
Comparison of Rate-All-That-Apply (RATA) and Descriptive sensory Analysis (DA) of model double emulsions with subtle perceptual differences
AKL Oppermann, C De Graaf, E Scholten, M Stieger, B Piqueras-Fiszman
Food Quality and Preference 56, 55-68, 2017
Relation between gel stiffness and water holding for coarse and fine-stranded protein gels
V Urbonaite, S Van der Kaaij, HHJ De Jongh, E Scholten, K Ako, ...
Food Hydrocolloids 56, 334-343, 2016
Influence of droplet clustering on the rheological properties of emulsion-filled gels
L Oliver, L Berndsen, GA van Aken, E Scholten
Food Hydrocolloids 50, 74-83, 2015
Composite foods: From structure to sensory perception
E Scholten
Food & function 8 (2), 481-497, 2017
Rheological behavior of emulsion gels stabilized by zein/tannic acid complex particles
Y Zou, X Yang, E Scholten
Food Hydrocolloids 77, 363-371, 2018
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