Artikler med mandater om offentlig tilgang - Elke ScholtenLes mer
Ikke tilgjengelige noe sted: 6
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
Mandater: National Natural Science Foundation of China
Rheological behavior of emulsion gels stabilized by zein/tannic acid complex particles
Y Zou, X Yang, E Scholten
Food Hydrocolloids 77, 363-371, 2018
Mandater: National Natural Science Foundation of China
The effect of oil type and solvent quality on the rheological behavior of zein stabilized oil-in-glycerol emulsion gels
Y Zou, PP Thijssen, X Yang, E Scholten
Food Hydrocolloids 91, 57-65, 2019
Mandater: National Natural Science Foundation of China
Exploring variability in detection thresholds of microparticles through participant characteristics
M Santagiuliana, IS Marigómez, L Broers, JE Hayes, B Piqueras-Fiszman, ...
Food & function 10 (9), 5386-5397, 2019
Mandater: Netherlands Organisation for Scientific Research
The effect of calcium on the composition and physical properties of whey protein particles prepared using emulsification
N Westerik, E Scholten, M Corredig
Food chemistry 177, 72-80, 2015
Mandater: Natural Sciences and Engineering Research Council of Canada
As good as expected? How consumer expectations and addition of vegetable pieces to soups influence sensory perception and liking
M Santagiuliana, IAF Van Den Hoek, M Stieger, E Scholten, ...
Food & Function 10 (2), 665-680, 2019
Mandater: Netherlands Organisation for Scientific Research
Tilgjengelige et eller annet sted: 21
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
Mandater: European Commission
Preparation of protein oleogels: Effect on structure and functionality
A Feichtinger, E Scholten
Foods 9 (12), 1745, 2020
Mandater: Netherlands Organisation for Scientific Research
Tuning particle properties to control rheological behavior of high internal phase emulsion gels stabilized by zein/tannic acid complex particles
Y Zou, X Yang, E Scholten
Food Hydrocolloids 89, 163-170, 2019
Mandater: National Natural Science Foundation of China
Rheological behaviour of attractive emulsions differing in droplet-droplet interaction strength
PL Fuhrmann, S Breunig, G Sala, L Sagis, M Stieger, E Scholten
Journal of colloid and interface science 607, 389-400, 2022
Mandater: Netherlands Organisation for Scientific Research
Biopolymer composites for engineering food structures to control product functionality
E Scholten, T Moschakis, CG Biliaderis
Food Structure 1 (1), 39-54, 2014
Mandater: European Commission
Don't judge new foods by their appearance! How visual and oral sensory cues affect sensory perception and liking of novel, heterogeneous foods
M Santagiuliana, V Bhaskaran, E Scholten, B Piqueras-Fiszman, ...
Food Quality and Preference 77, 64-77, 2019
Mandater: Netherlands Organisation for Scientific Research
Clustering of oil droplets in o/w emulsions: Controlling cluster size and interaction strength
PL Fuhrmann, G Sala, M Stieger, E Scholten
Food Research International 122, 537-547, 2019
Mandater: Netherlands Organisation for Scientific Research
Clustering of oil droplets in o/w emulsions enhances perception of oil-related sensory attributes
PL Fuhrmann, LCM Kalisvaart, G Sala, E Scholten, M Stieger
Food Hydrocolloids 97, 105215, 2019
Mandater: Netherlands Organisation for Scientific Research
Effect of oil droplet inhomogeneity at different length scales on mechanical and sensory properties of emulsion-filled gels: Length scale matters
PL Fuhrmann, G Sala, M Stieger, E Scholten
Food Hydrocolloids 101, 105462, 2020
Mandater: Netherlands Organisation for Scientific Research
Influence of clustering of protein-stabilised oil droplets with proanthocyanidins on mechanical, tribological and sensory properties of o/w emulsions and emulsion-filled gels
PL Fuhrmann, G Sala, E Scholten, M Stieger
Food Hydrocolloids 105, 105856, 2020
Mandater: Netherlands Organisation for Scientific Research
Protein oleogels prepared by solvent transfer method with varying protein sources
A Feichtinger, DG Nibbelink, S Poppe, L Bozzo, J Landman, E Scholten
Food Hydrocolloids 132, 107821, 2022
Mandater: Netherlands Organisation for Scientific Research
Strategies to compensate for undesired gritty sensations in foods
M Santagiuliana, L Broers, IS Marigómez, M Stieger, B Piqueras-Fiszman, ...
Food Quality and Preference 81, 103842, 2020
Mandater: Netherlands Organisation for Scientific Research
Characterisation of friction behaviour of intact soft solid foods and food boli
PL Fuhrmann, M Aguayo-Mendoza, B Jansen, M Stieger, E Scholten
Food Hydrocolloids 100, 105441, 2020
Mandater: Netherlands Organisation for Scientific Research
Linking intermolecular interactions and rheological behaviour in capillary suspensions
A Jarray, A Feichtinger, E Scholten
Journal of Colloid and Interface Science 627, 415-426, 2022
Mandater: Netherlands Organisation for Scientific Research
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