Back to profile profile_subnav_projects - dr. E (Elke) Scholten Improving the Sensory Quality of Meat Analogues Improving the Sensory Quality of Meat Analogues - WUR Project Improving the Sensory Quality of Meat Analogues Little is known about the influence of... Oral processing and sensory perception of plant-based meat Understanding juiciness and texture perception in plant-based meat analogues based on its oral processing and sensory perception. Formation and properties of milk fat crystal networks Milk Fat Crystal Networks Engineering of cheese texture by modifying casein fractions and proteolytic enzymes Engineering of cheese texture by modifying casein fractions and proteolytic enzymes - WUR Project Engineering of cheese texture by modifying casein... Triacylglycerol (TAGs) composition variation and crystallization behaviour on Milk Fat Triacylglycerol (TAGs) composition variation and crystallization behaviour on Milk Fat - WUR Project Triacylglycerol (TAGs) composition variation and... Double emulsions as fat replacers – from physical stability to oral processing and sensory perception and back The use of multiple w/o/w emulsions is a promising strategy to reduce oil contents in food products. Parameters which influence the amount of water...