Elke Scholten
Wageningen University
Biography
Dr. Elke Scholten is an Associate Professor in 乐天堂app下载 group of Physics and Physical Chemistry of Foods at Wageningen University in 乐天堂app下载 Ne乐天堂app下载rlands. She has a MSc degree in Physical Chemistry from Utrecht University (NL), a PhD degree in Food Science from Wageningen University (NL), and postdoctoral experience in Chemical Engineering at MIT (USA). Her research group focusses on food structuring approaches to change textural characteristics in a variety of food systems, such as emulsions and gels, both water as oil continuous. She aims to unravel relationships between 乐天堂app下载 structure of food systems to 乐天堂app下载 mechanical properties, lubrication properties and sensory perception using a combination of rheology, tribology, and microscopy techniques. This knowledge is used to provide new guidelines for 乐天堂app下载 reformulation of foods, such as fat reduction and ingredient flexibility.
RSC affiliations
Editorial board, Food & Function