Latest Articles (2022)
Broers-Godschalk, L., Sala, G., Scholten, E., Meat analogues Meat analogues: relating structure to texture and sensory perception, Foods, 2022, 11, 2227
Jarray, A., Feichtinger, A., Scholten, E. Linking intermolecular interactions and rheological behaviour in capillary suspensions, Journal of colloids and interface science, 2022, 627, 415-426.
Lyu, Z., Sala, G., Scholten, E., Water distribution in maize starch-pea protein gels as determined by a novel laser scanning microscopy image analysis method and its effect on structural and mechanical properties of composite gels, Food Hydrocolloids, 2022, 133, 107942.
Rudge, RE.D. Rudge, Scholten, E., Dijksman, J.A, A matter of morphology: The role of asperity characteristics in hydrogel friction, Tribology International, 2022, 107694.
Feichtinger, A., Groot Nibbelink, D., Poppe, S, Bozzo, L, Landman, J, Scholten, E. Protein oleogels prepared by solvent transfer method with varying protein sources, Food Hydrocolloids, 2022, 132, 107821.
Ji, L., Zhang, H.., Cornacchia, L., Sala, G., Scholten, E. Effect of gelatinization and swelling degree on the lubrication behavior of starch suspensions. Carbohydrate polymers, 2022, 291, 119523.
Ji, L., van Wijngaarden, C., Verbeek, G., Cornacchia, L., Sala, G., Scholten, E., Lubrication properties of model dairy beverages: effect of the characteristics of protein dispersions and emulsions. Food Research International, 2022, 157, 111209.
Arita-Merino, N., te Nijenhuis, L., van Valenberg, H., Scholten, E., Multiple phase transitions and microstructural rearrangements shape milk fat crystal networks. Journal of Colloid and Interface Science, 2022, 607, 1050-1060.
Fuhrmann, P., Breunig, S., Sala, G., Sagis, L., Stieger, M., Scholten, E. Rheological behavior of attractive emulsions with tuneable droplet-droplet interactions, Journal of Colloid and Interface Science, 2022, 607, 389-400.