Editorial overview: Edible soft matter: Gels, colloids and interfaces

por Scholten, Elke
Publicado 2021

Preparation of Protein Oleogels: Effect on Structure and Functionality

por Feichtinger, Annika, Scholten, Elke
Publicado 2020

Role of polysaccharide structure in the rheological, physical and sensory properties of low-fat ice cream

por Liu, Xiangyu, Sala, Guido, Scholten, Elke
Publicado 2023

Meat Analogues: Relating Structure to Texture and Sensory Perception

por Godschalk-Broers, Layla, Sala, Guido, Scholten, Elke
Publicado 2022

Texture contrast: Ultrasonic characterization of stacked gels’ deformation during compression on a biomimicking tongue()

por Srivastava, Rohit, Stieger, Markus, Scholten, Elke, Souchon, Isabelle, Mathieu, Vincent
Publicado 2021

Controlling Agglomeration of Protein Aggregates for Structure Formation in Liquid Oil: A Sticky Business

por de Vries, Auke, Lopez Gomez, Yuly, Jansen, Bas, van der Linden, Erik, Scholten, Elke
Publicado 2017

Lubrication behavior of ex-vivo salivary pellicle influenced by tannins, gallic acid and mannoproteins

por Agorastos, Georgios, van Nielen, Olaf, van Halsema, Emo, Scholten, Elke, Bast, Aalt, Klosse, Peter
Publicado 2022

In Vivo Aroma Release and Dynamic Sensory Perception of Composite Foods

por van Eck, Arianne, Pedrotti, Michele, Brouwer, Rutger, Supapong, Arpavee, Fogliano, Vincenzo, Scholten, Elke, Biasioli, Franco, Stieger, Markus
Publicado 2021