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Projects - prof.dr. E (Elke) Scholten
Overall topics:
- Network formation in gels (both aqueous and oil continuous)
- Rheological and fracture behavior of gels (both aqueous and oil continuous)
- Composite foods
- Lubrication / Tribology
- Fat reduction
- Gastronomy
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Improving the Sensory Quality of Meat Analogues
Improving the Sensory Quality of Meat Analogues - WUR Project Improving the Sensory Quality of Meat Analogues Little is known about the influence of... -
Oral processing and sensory perception of plant-based meat
Understanding juiciness and texture perception in plant-based meat analogues based on its oral processing and sensory perception. -
Formation and properties of milk fat crystal networks
Milk Fat Crystal Networks -
Engineering of cheese texture by modifying casein fractions and proteolytic enzymes
Engineering of cheese texture by modifying casein fractions and proteolytic enzymes - WUR Project Engineering of cheese texture by modifying casein... -
Triacylglycerol (TAGs) composition variation and crystallization behaviour on Milk Fat
Triacylglycerol (TAGs) composition variation and crystallization behaviour on Milk Fat - WUR Project Triacylglycerol (TAGs) composition variation and... -
Double emulsions as fat replacers – from physical stability to oral processing and sensory perception and back
The use of multiple w/o/w emulsions is a promising strategy to reduce oil contents in food products. Parameters which influence the amount of water...