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Elke Scholten

Showing results (1-10 of 49) with videos related to

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Current Research in Food Science|January 6, 2022
Editorial overview: Edible soft matter: Gels, colloids and interfacesElke Scholten
Food & Function|October 25, 2016
Composite foods: from structure to sensory perceptionElke Scholten
Food & Function|February 11, 2017
Understanding perception of food types in terms of their structures: the missing linksElke Scholten
Foods (Basel, Switzerland)|December 1, 2020
Preparation of Protein Oleogels: Effect on Structure and FunctionalityAnnika Feichtinger, Elke Scholten
Current Research in Food Science|July 21, 2025
Functionality of sugars and sugar replacers in model frozen dessert systemsQi Wang, Guido Sala, Elke Scholten
Food Research International (Ottawa, Ont.)|September 9, 2022
Effect of fat aggregate size and percentage on the melting properties of ice creamXiangyu Liu, Guido Sala, Elke Scholten
Journal of Colloid and Interface Science|July 21, 2022
Linking intermolecular interactions and rheological behaviour in capillary suspensionsAhmed Jarray, Annika Feichtinger, Elke Scholten
Food Chemistry|February 10, 2015
The effect of calcium on the composition and physical properties of whey protein particles prepared using emulsificationNieke Westerik, Elke Scholten, Milena Corredig
International Journal of Biological Macromolecules|July 16, 2024
Texture of emulsion-filled pea protein-potato starch gels: Effect of processing conditions and compositionZhihong Lyu, Guido Sala, Elke Scholten
Current Research in Food Science|July 13, 2023
Role of polysaccharide structure in the rheological, physical and sensory properties of low-fat ice creamXiangyu Liu, Guido Sala, Elke Scholten
Pageof 5

Showing results (1-10 of 49) with videos related to

Sort By:
Pageof 5
Current Research in Food Science|January 6, 2022
Editorial overview: Edible soft matter: Gels, colloids and interfacesElke Scholten
Food & Function|October 25, 2016
Composite foods: from structure to sensory perceptionElke Scholten
Food & Function|February 11, 2017
Understanding perception of food types in terms of their structures: the missing linksElke Scholten
Foods (Basel, Switzerland)|December 1, 2020
Preparation of Protein Oleogels: Effect on Structure and FunctionalityAnnika Feichtinger, Elke Scholten
Current Research in Food Science|July 21, 2025
Functionality of sugars and sugar replacers in model frozen dessert systemsQi Wang, Guido Sala, Elke Scholten
Food Research International (Ottawa, Ont.)|September 9, 2022
Effect of fat aggregate size and percentage on the melting properties of ice creamXiangyu Liu, Guido Sala, Elke Scholten
Journal of Colloid and Interface Science|July 21, 2022
Linking intermolecular interactions and rheological behaviour in capillary suspensionsAhmed Jarray, Annika Feichtinger, Elke Scholten
Food Chemistry|February 10, 2015
The effect of calcium on the composition and physical properties of whey protein particles prepared using emulsificationNieke Westerik, Elke Scholten, Milena Corredig
International Journal of Biological Macromolecules|July 16, 2024
Texture of emulsion-filled pea protein-potato starch gels: Effect of processing conditions and compositionZhihong Lyu, Guido Sala, Elke Scholten
Current Research in Food Science|July 13, 2023
Role of polysaccharide structure in the rheological, physical and sensory properties of low-fat ice creamXiangyu Liu, Guido Sala, Elke Scholten
Pageof 5