Latest Articles (2020)
Arito-Merino, van Valenberg, H., Gilbert, E., Scholten, E. Time-resolved quantitative phase analysis of complex fats during crystallization, Crystal Growth & Design, 2020
van Eck, A., Franks, E., Vinyard, C.J., Galindo-Cuspinera, V., Fogliano, V., Stieger, M, Scholten, E. Sauce it up: Influence of condiment properties on oral processing behavior, bolus formation and sensory perception of solid foods, Food and Function, 2020.
van Eck, A., van Stratum, A, Achlada, D., Goldschmidt, Scholten, E., Fogliano, V., Stieger, M., Bolhuis, D. Cracker shape modifies ad libitum snack intake of crackers with cheese dip, British Journal of Nutrition, 2020
Fuhrmann, P.L., Sala, G., Stieger, M., Scholten, E. Influence of clustering of protein-stabilised oil droplets with proanthocyanidins on mechanical, tribological and sensory properties of o/w emulsions and emulsion-filled gels. Food Hydrocolloids, 2020, 105, 105856.
Rudge, R.E.D., van de Sande, J., Dijksman, J., Scholten, E. Uncovering friction dynamics using hydrogel particles as soft ball bearings, Soft Matter 2020,
Aguayo-Mendoza, M., Santagiuliana, M., Ong, X., Piqueras-Fiszman, B., Scholten, E., Stieger, M. How addition of peach gel particles to yogurt affects oral behavior, sensory perception and liking of consumers differing in age, Food Research International 2020, 109213
Santagiuliana, M., Broers, L., Sampedro Marigómez, I., Stieger, M., Piqueras-Fiszman, B., Scholten, E., Strategies to compensate for undesired gritty sensations in foods, Food Quality and Preference 2020, 81, 103842
Fuhrmann, P.L., Sala, G., Stieger, M., Scholten, E., Effect of oil droplet inhomogeneity at different length scales on mechanical and sensory properties of emulsion-filled gels: Length scale matters Food Hydrocolloids 2020, 101, 105462
Fuhrmann, P.L., Aguayo-Mendoza, M., Jansen, B., Stieger, M., Scholten, E. Characterization of friction behavior of intact solid foods and food boli. Food Hydocolloids 2020, 100, 105441.
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, 141, 105903.
Rudge, R.E.D., Scholten, E., Dijksman, J. Natural and Induced Roughness Determine Frictional Regimes in Hydrogel Pairs, Tribology International 2020, 141, 105903