Latest Articles (2019)
van Eck, A., Wijne, C., Fogliano, V., Stieger, M., Scholten, E. Shape up! How shape, size and addition of condiments influence eating behavior of vegetables. Food and Function 2020
Rudge, R.E.D., Scholten, E., Dijksman, J. Natural and Induced Roughness Determine Frictional Regimes in Hydrogel Pairs, Tribology International 2020, 141, 105903.
Santagiuliana, M Sampedro Marigómez, I., Broers, L., Hayes, J.E., Piqueras-Fiszman, B., Scholten, E., Stieger, M. Exploring variability in detection thresholds of microparticles through participant characteristics, Food and Function 2019, 10, 5386.
Fuhrmann, P.L., Kalisvaart, L.C.M., Sala, G., Scholten, E., Stieger, M. Clustering of oil droplets in o/w emulsions enhances perception of oil-related sensory attributes, Food Hydrocolloids 2019, 97, 105215.
Rudge, RED, Scholten, E., Dijksman, J. Soft Solid Tribology: Advanced and Challenges in soft solid tribology with applications to foods, Current Opinion in Food Science 2019, 27, 90.
Scholten, E. Edible oleogels: How suitable are proteins as a structurant?, Current Opinion in Food Science, 2019, 27, 36.
Santagiuliana, M., Scholten, E., Piqueras-Fiszman, B., Stieger, M. Don't judge new foods by their appearance! How visual and oral sensory cues affect sensory perception and liking of novel, heterogeneous foods, Food Quality and preference 2019, 77, 64.
Fuhrmann, P, Sala, G, Stieger, M, Scholten, E. Clustering of oil droplets in o/w emulsions: Methodologies to control cluster size and interaction strength, Food Research International 2019, 122, 537.
Santagiuliana, M., van den Hoek, I.A.F., Stieger, M., Scholten, E., Piqueras-Fiszman, B. As good as expected? How consumer expectations and addition of vegetable pieces to soups influence sensory perception and liking, Food and Function, 2019, 10, 665.
Zhou, Y., Thijssen, P.P., Yang, X., Scholten, E. The effect of oil type and solvent quality on the rheological behavior of zein- stabilized oil-in-glycerol emulsion gels, Food Hydrocolloids 2019, 91, 57.
van Eck, A., Fogliano, V., Scholten, E., Stieger, M. Adding condiments to foods: How does static and dynamic sensory perception change when bread and carrots are consumed with mayonnaise? Quality and preference 2019, 73, 154.
Zou, Y, Yang, X., Scholten, E. Tuning particle properties to control the rheological behavior of high internal phase emulsion gels stabilized by zein/tannic acid complex particles, Food Hydrocolloids 2019, 89, 163.
Van Eck, A, Hardeman, N., Karatza, N., Fogliano, V., Scholten, E., Stieger, M. Oral processing behavior and dynamic sensory perception of composite foods: Toppings assist saliva in bolus formation, Food Quality and Preference 2019, 71, 497.