| 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 | 200 | 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 | 171 | 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 | 157 | 2011 |
| Complex interfaces in food: Structure and mechanical properties LMC Sagis, E Scholten Trends in Food Science & Technology 37 (1), 59-71, 2014 | 140 | 2014 |
| 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 | 109 | 2015 |
| 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 | 106 | 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 | 105 | 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 | 99 | 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 | 98 | 2015 |
| Self-assemblies of lecithin and α-tocopherol as gelators of lipid material CV Nikiforidis, E Scholten RSC advances 4 (5), 2466-2473, 2014 | 94 | 2014 |
| Interfacial tension of a decomposed biopolymer mixture E Scholten, R Tuinier, RH Tromp, HNW Lekkerkerker Langmuir 18 (6), 2234-2238, 2002 | 90 | 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 | 87 | 2019 |
| Edible oleogels: How suitable are proteins as a structurant? E Scholten Current Opinion in Food Science 27, 36-42, 2019 | 83 | 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 | 82 | 2012 |
| 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 | 80 | 2018 |
| 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 | 80 | 2016 |
| Composite foods: From structure to sensory perception E Scholten Food & function 8 (2), 481-497, 2017 | 79 | 2017 |
| 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 | 79 | 2015 |
| 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 | 78 | 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 | 76 | 2018 |
