Elke Scholten

5.6k total citations
127 papers, 4.3k citations indexed

About

Elke Scholten is a scholar working on Food Science, Materials Chemistry and Nutrition and Dietetics. According to data from OpenAlex, Elke Scholten has authored 127 papers receiving a total of 4.3k indexed citations (citations by other indexed papers that have themselves been cited), including 105 papers in Food Science, 34 papers in Materials Chemistry and 25 papers in Nutrition and Dietetics. Recurrent topics in Elke Scholten's work include Proteins in Food Systems (71 papers), Pickering emulsions and particle stabilization (33 papers) and Food Chemistry and Fat Analysis (33 papers). Elke Scholten is often cited by papers focused on Proteins in Food Systems (71 papers), Pickering emulsions and particle stabilization (33 papers) and Food Chemistry and Fat Analysis (33 papers). Elke Scholten collaborates with scholars based in Netherlands, Greece and Australia. Elke Scholten's co-authors include Erik van der Linden, Markus Stieger, Guido Sala, Leonard M.C. Sagis, Constantinos V. Nikiforidis, Auke de Vries, Costas G. Βiliaderis, Thomas Moschakis, Yuan Zou and Laura Oliver and has published in prestigious journals such as The Journal of Physical Chemistry B, Macromolecules and Langmuir.

In The Last Decade

Elke Scholten

121 papers receiving 4.2k citations

Peers

Elke Scholten

ASZ

Tim J. Wooster Australia

Thomas Moschakis Greece

Marilyn Rayner Sweden

George A. van Aken Netherlands

Christophe Schmitt Switzerland

Jian Guo China

Zong Meng China

Ana M.R. Pilosof Argentina

Anwesha Sarkar United Kingdom

Claire Berton‐Carabin Netherlands

Tim J. Wooster Australia

Elke Scholten

3.2k ×1.0

1.1k ×1.0

923 ×0.9

296 ×0.6

ASZ

605 ×1.4

Citations per year, relative to Elke Scholten Elke Scholten (= 1×) peers Tim J. Wooster

Countries citing papers authored by Elke Scholten

Since Specialization

Citations

This map shows the geographic impact of Elke Scholten's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Elke Scholten with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Elke Scholten more than expected).

Fields of papers citing papers by Elke Scholten

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Elke Scholten. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Elke Scholten. The network helps show where Elke Scholten may publish in the future.

Co-authorship network of co-authors of Elke Scholten

This figure shows the co-authorship network connecting the top 25 collaborators of Elke Scholten. A scholar is included among the top collaborators of Elke Scholten based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Elke Scholten. Elke Scholten is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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20 of 20 papers shown

Scholten, Elke, et al.. (2025). Influence of Juiciness on In Vivo Aroma Release and Perception of Plant-Based Meat Analogue and Beef Patties. Journal of Agricultural and Food Chemistry. 73(15). 9286–9296.

Jarray, Ahmed, et al.. (2025). Biopolymer-based capillary suspensions: Influence of particle properties on network formation. Food Hydrocolloids. 163. 111061–111061. 3 indexed citations

Zhang, Panyue, et al.. (2025). Boosting juiciness and flavor perception of meat analogue patties by altering hydration level and particle size of textured vegetable proteins. Food Hydrocolloids. 167. 111423–111423.

Wang, Qi, Guido Sala, & Elke Scholten. (2025). Functionality of sugars and sugar replacers in model frozen dessert systems. Current Research in Food Science. 11. 101128–101128.

Liu, Xiangyu, Lei Ji, Guido Sala, & Elke Scholten. (2024). Lubrication of ice cream: Effect of different structural elements. Food Hydrocolloids. 154. 110147–110147. 2 indexed citations

Shewan, Heather M., et al.. (2024). Dynamics of particle entrainment for glass particles suspended in various fluids. Tribology International. 202. 110235–110235. 1 indexed citations

Landman, Jasper, et al.. (2024). How bulk liquid viscosity shapes capillary suspensions. Journal of Colloid and Interface Science. 678(Pt B). 400–409. 1 indexed citations

Liu, Xiangyu, Guido Sala, & Elke Scholten. (2023). Impact of soy protein dispersibility on the structural and sensory properties of fat-free ice cream. Food Hydrocolloids. 147. 109340–109340. 15 indexed citations

Shewan, Heather M., et al.. (2023). The impact of tribometer motion and surface roughness on the frictional regimes of model foods. Food Hydrocolloids. 145. 108976–108976. 4 indexed citations

10.

Scholten, Elke, et al.. (2023). All-aqueous emulsions stabilized by sporopollenin exine capsules. Food Hydrocolloids. 148. 109447–109447. 1 indexed citations

11.

Halsema, Emo van, et al.. (2023). The effect of cations and epigallocatechin gallate on in vitro salivary lubrication. Food Chemistry. 430. 136968–136968. 6 indexed citations

12.

Sala, Guido, et al.. (2022). Water distribution in maize starch-pea protein gels as determined by a novel confocal laser scanning microscopy image analysis method and its effect on structural and mechanical properties of composite gels. Food Hydrocolloids. 133. 107942–107942. 38 indexed citations

13.

Yener, Sine, H.J.F. van Valenberg, J. Dijkstra, et al.. (2022). Linseed oil supplementation and DGAT1 K232A polymorphism affect the triacylglycerol composition and crystallization of milk fat. Food Chemistry. 407. 135112–135112. 2 indexed citations

14.

Stieger, Markus, et al.. (2021). Texture contrast: Ultrasonic characterization of stacked gels’ deformation during compression on a biomimicking tongue. Current Research in Food Science. 4. 449–459. 7 indexed citations

15.

Vinyard, Christopher J., et al.. (2020). Sauce it up: influence of condiment properties on oral processing behavior, bolus formation and sensory perception of solid foods. Food & Function. 11(7). 6186–6201. 22 indexed citations

16.

Piqueras‐Fiszman, Betina, et al.. (2020). How addition of peach gel particles to yogurt affects oral behavior, sensory perception and liking of consumers differing in age. Food Research International. 134. 109213–109213. 43 indexed citations

17.

Scholten, Elke, et al.. (2020). Cracker shape modifiesad libitumsnack intake of crackers with cheese dip. British Journal Of Nutrition. 124(9). 988–997. 13 indexed citations

18.

Pedrotti, Michele, Iuliia Khomenko, Elke Scholten, et al.. (2019). Coupling in vivo MS nose-space analysis and sensory methods to investigate flavor release and perception. Socio-Environmental Systems Modeling. 1 indexed citations

19.

Fuhrmann, Philipp L., Guido Sala, Markus Stieger, & Elke Scholten. (2019). Clustering of oil droplets in o/w emulsions: Controlling cluster size and interaction strength. Food Research International. 122. 537–547. 39 indexed citations

20.

Piqueras‐Fiszman, Betina, et al.. (2016). Descriptive sensory profiling of double emulsions with gelled and non-gelled inner water phase. Food Research International. 85. 215–223. 38 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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