Elke Scholten
Elke Scholten
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Previous Organizations / Institutes
The organizations / institutes from the scholar's other articles in the past ten years
Elke Scholten has a total of 104 co-authors. Here are the top co-authors by number of shared publications:
Guido Sala
25 shared publicationsMarkus Stieger
6 shared publicationsLeonardo Cornacchia
5 shared publications- Markus Stieger
Sensory Science and Eating Behavior Group, Division of Human Nutrition and Health, Wageningen University and Research, Wageningen, the Netherlands
5 shared publications Xiangyu Liu
5 shared publications- Annika Feichtinger
Physics and Physical Chemistry of Foods, Wageningen University, PO Box 17, 6700 AA Wageningen, The Netherlands
4 shared publications
Latest Publications
- Open Access
- 30 October 2026
- Published by Elsevier in Food Hydrocolloids
- Vol. 185
Structure–function relationships in reduced-fat cream cheese: The role of polysaccharide structure
- 30 October 2026
- Published by Elsevier in Food Hydrocolloids
- Vol. 185
Open AccessStructure–function relationships in reduced-fat cream cheese: The role of polysaccharide structure
- Open Access
- 29 July 2026
- Published by Elsevier in Food Hydrocolloids
- Vol. 183
From tribology to sensory perception: Distinct lubrication mechanisms of oil droplets and polysaccharides in protein aggregate dispersions
- 29 July 2026
- Published by Elsevier in Food Hydrocolloids
- Vol. 183
Open AccessFrom tribology to sensory perception: Distinct lubrication mechanisms of oil droplets and polysaccharides in protein aggregate dispersions
- Open Access
- 27 November 2025
- Published by Elsevier in Food Hydrocolloids
- Vol. 173
Lubrication ability of different plant proteins: key factors and mechanisms
- 27 November 2025
- Published by Elsevier in Food Hydrocolloids
- Vol. 173
Open AccessLubrication ability of different plant proteins: key factors and mechanisms
- Open Access
- 8 November 2025
- Published by Elsevier in Food Hydrocolloids
- Vol. 173
Effect of anti-freeze agents on ice crystal size and physical properties of model frozen desserts
- 8 November 2025
- Published by Elsevier in Food Hydrocolloids
- Vol. 173
Open AccessEffect of anti-freeze agents on ice crystal size and physical properties of model frozen desserts
- Open Access
- 1 November 2025
- Published by Elsevier in Food Hydrocolloids
- Vol. 172
Gelation of methylcellulose-protein mixtures: effect of methylcellulose molecular weight and protein characteristics
- 1 November 2025
- Published by Elsevier in Food Hydrocolloids
- Vol. 172
Open AccessGelation of methylcellulose-protein mixtures: effect of methylcellulose molecular weight and protein characteristics
- Open Access
- 1 July 2025
- Published by Elsevier in Current Research in Food Science
- Vol. 11, 101128
Functionality of sugars and sugar replacers in model frozen dessert systems
- 1 July 2025
- Published by Elsevier in Current Research in Food Science
- Vol. 11, 101128
Open AccessFunctionality of sugars and sugar replacers in model frozen dessert systems
- Open Access
- 3 June 2025
- Published by Elsevier in Food Chemistry
- Vol. 489, 145031
All-aqueous emulsions stabilized by derivatized sporopollenin exine capsules
- 3 June 2025
- Published by Elsevier in Food Chemistry
- Vol. 489, 145031
Open AccessAll-aqueous emulsions stabilized by derivatized sporopollenin exine capsules
- Open Access
- 2 April 2025
- Published by Elsevier in Food Hydrocolloids
- Vol. 167
Tuning oil release in meat analogues by modifying size and surface properties of oil droplets
- 2 April 2025
- Published by Elsevier in Food Hydrocolloids
- Vol. 167
Open AccessTuning oil release in meat analogues by modifying size and surface properties of oil droplets
- Open Access
- 14 January 2025
- Published by Elsevier in Food Hydrocolloids
- Vol. 163
Biopolymer-based capillary suspensions: Influence of particle properties on network formation
- 14 January 2025
- Published by Elsevier in Food Hydrocolloids
- Vol. 163
Open AccessBiopolymer-based capillary suspensions: Influence of particle properties on network formation