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Elke Scholten

Observed names: Dr. Elke Scholten, E Scholten, E. Scholten, Scholten, E., Scholten, Elke
Observed institutions: Utrecht University, AgroParisTech, TiFN, Nederlands Instituut Voor Zuivel Oonderzoek, Institut National de la Recherche Agronomique, Massachusetts Institute of Technology, Wageningen University & Research
ORCID: 0000-0003-2908-7368
Observed ORCID: 0000-0003-2908-7368
OpenAlex ID: A5006318574
In vitrolipid digestion of chitinnanocrystal stabilized o/w emulsions
2012 · Maria V. Tzoumaki, Thomas Moschakis, et al. · Food & Function · 204
Meat Analogues: Relating Structure to Texture and Sensory Perception
2022 · Layla Godschalk-Broers, Guido Sala, et al. · Foods · 175
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Controlling rheology and structure of sweet potato starch noodles with high broccoli powder content by hydrocolloids
2012 · E. Silva, M. Birkenhake, et al. · Food Hydrocolloids · 173
Complex interfaces in food: Structure and mechanical properties
2014 · Leonard M.C. Sagis, Elke Scholten · Trends in Food Science & Technology · 162
Electrospun Polyurethane Fibers for Absorption of Volatile Organic Compounds from Air
2011 · Elke Scholten, Lev Bromberg, et al. · ACS Applied Materials & Interfaces · 139
Protein oleogels from heat-set whey protein aggregates
2016 · Auke de Vries, Anne Wesseling, et al. · Journal of Colloid and Interface Science · 138
Effect of fat hardness on large deformation rheology of emulsion-filled gels
2014 · Laura Oliver, Elke Scholten, et al. · Food Hydrocolloids · 127
Protein Oleogels from Protein Hydrogels via a Stepwise Solvent Exchange Route
2015 · Auke de Vries, Jasper Hendriks, et al. · Langmuir · 123
Effect of bacterial cellulose addition on physical properties of WPI emulsions. Comparison with common thickeners
2015 · Paraskevi Paximada, Apostolos A. Koutinas, et al. · Food Hydrocolloids · 118
Tuning hydrophobicity of zein nanoparticles to control rheological behavior of Pickering emulsions
2018 · Yuan Zou, Carlijn van Baalen, et al. · Food Hydrocolloids · 112
Rheological behavior of emulsion gels stabilized by zein/tannic acid complex particles
2017 · Yuan Zou, Xiaoquan Yang, et al. · Food Hydrocolloids · 106
Edible oleogels: how suitable are proteins as a structurant?
2019 · Elke Scholten · Current Opinion in Food Science · 105
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The effect of oil type on network formation by protein aggregates into oleogels
2017 · Auke de Vries, Yuly Lopez Gomez, et al. · RSC Advances · 105
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Relation between gel stiffness and water holding for coarse and fine-stranded protein gels
2015 · V. Urbonaite, S. van der Kaaij, et al. · Food Hydrocolloids · 105
Comparison of Rate-All-That-Apply (RATA) and Descriptive sensory Analysis (DA) of model double emulsions with subtle perceptual differences
2016 · A.K.L. Oppermann, C. de Graaf, et al. · Food Quality and Preference · 104
Tuning particle properties to control rheological behavior of high internal phase emulsion gels stabilized by zein/tannic acid complex particles
2018 · Yuan Zou, Xiaoquan Yang, et al. · Food Hydrocolloids · 103
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Preparation of Protein Oleogels: Effect on Structure and Functionality
2020 · Annika Feichtinger, Elke Scholten · Foods · 100
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Rheological behaviour of attractive emulsions differing in droplet-droplet interaction strength
2021 · Philipp L. Fuhrmann, Swantje Breunig, et al. · Journal of Colloid and Interface Science · 97
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Oral processing behavior and dynamic sensory perception of composite foods: Toppings assist saliva in bolus formation
2018 · Arianne van Eck, Niels Hardeman, et al. · Food Quality and Preference · 97
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Composite foods: from structure to sensory perception
2016 · Elke Scholten · Food & Function · 97
Influence of droplet clustering on the rheological properties of emulsion-filled gels
2015 · Laura Oliver, Lieke Berndsen, et al. · Food Hydrocolloids · 96
Self-assemblies of lecithin and α-tocopherol as gelators of lipid material
2013 · Constantinos V. Nikiforidis, Elke Scholten · RSC Advances · 96
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Effect of gelation of inner dispersed phase on stability of (w1/o/w2) multiple emulsions
2015 · A.K.L. Oppermann, M. Renssen, et al. · Food Hydrocolloids · 94
Advances and challenges in soft tribology with applications to foods
2019 · Raisa ED Rudge, Elke Scholten, et al. · Current Opinion in Food Science · 84
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Oil bodies: An insight on their microstructure — maize germ vs sunflower seed
2013 · C.V. Nikiforidis, V. Kiosseoglou, et al. · Food Research International · 81
Works count: 190
Citation count: 6,567
H-index: 53
I10-index: 117
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