Staff Publications

Staff Publications

  • external user (warningwarning)
  • Log in as
  • language uk
  • About

    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

    We have a manual that explains all the features 

Records 1 - 20 / 648

  • help
  • print

    Print search results

  • export
    A maximum of 250 titles can be exported. Please, refine your queryYou can also select and export up to 30 titles via your marked list.
  • alert
    We will mail you new results for this query: q=Scholten
Check title to add to marked list
Oral processing behavior and dynamic sensory perception of composite foods : Toppings assist saliva in bolus formation
Eck, Arianne van; Hardeman, Niels ; Karatza, Niki ; Fogliano, Vincenzo ; Scholten, Elke ; Stieger, Markus - \ 2019
Food Quality and Preference 71 (2019). - ISSN 0950-3293 - p. 497 - 509.
Bolus properties - Carrier foods - Composite foods - Oral processing - Sensory perception - Toppings

Composite foods consist of combinations of single foods, such as bread with toppings. Single foods can differ considerably in their mechanical and sensory properties. This study aimed to investigate the effect of toppings on oral processing behavior and dynamic sensory perception of carrier foods when consumed as composite foods. Two carriers (bread, crackers) and three toppings (firm cheese, cheese spread, mayonnaise) were selected and six carrier-topping combinations were prepared. Mastication behavior, bolus properties (33, 66 and 100% of total mastication time) and dynamic sensory perception were determined for single carriers and all carrier-topping combinations. Both carriers with cheese spread and mayonnaise were chewed shorter and with fewer chews than single bread and crackers, although twice the mass of food was consumed. These toppings contributed to a faster bolus formation by providing moisture, so that less saliva was incorporated into the bolus during mastication. As a result of the moisture incorporation, carrier boli with toppings were softened and perceived less firm and less dry than carrier boli alone. The largest effects of toppings on oral processing behavior and perception were found for liquid-like mayonnaise, and these effects were more pronounced in dry crackers than in moist bread. We conclude that toppings assist saliva in bolus formation of carriers. Carriers drive oral processing behavior and texture perception whereas toppings drive overall flavor perception. This knowledge contributes to food design tailored for specific consumer segments and future personalized nutrition.

Adding condiments to foods : How does static and dynamic sensory perception change when bread and carrots are consumed with mayonnaise?
Eck, Arianne van; Fogliano, Vincenzo ; Galindo-Cuspinera, Verónica ; Scholten, Elke ; Stieger, Markus - \ 2018
Food Quality and Preference (2018). - ISSN 0950-3293 - 17 p.
Bread - Carrot - Condiments - Mayonnaise - RATA - TDS

Foods with condiments such as bread with spreads or vegetables with dips are frequently consumed. The aim of this study was to understand how dynamic and static sensory perception changes when foods are consumed together with condiments. Two carriers (bread, carrot) varying in hardness were combined with condiments (mayonnaises) varying in fat content and viscosity to obtain model composite foods. Dynamic sensory perception was assessed using Temporal Dominance of Sensations (TDS) with attribute lists describing both carrier- and condiment-related attributes. Static sensory perception was evaluated using Rate-All-That-Apply (RATA) with attribute lists descriptive for either bread, carrot or mayonnaise. Carrier foods (bread, carrot) had a larger influence on dynamic and static sensory perception of carrier-condiment combinations than condiments (mayonnaises). Sensations related to mayonnaises (sour, creamy) were dominant at later stages of consumption when these were combined with harder bread or carrots. Hard bread or carrots reduced intensities of several mayonnaise-related attributes (sour, dairy when combined with bread; creamy, after taste when combined with carrots) to a larger extent than soft bread or carrots. Consumer sensitivity to discriminate between foods was not affected by the presence of other food items when differences in bread, carrots or mayonnaise properties were large. In case of smaller differences between food properties, consumer sensitivity to discriminate between foods declined and depended on the food type it was combined with. We conclude that the product properties of both solid carrier foods and condiments and their interaction during consumption impact dynamic and static sensory perception of carrier-condiment combinations.

The importance of innovation adoption and generation in linking entrepreneurial orientation with product innovation and farm revenues : The case of vegetable farmers in West Java, Indonesia
Etriya, Etriya ; Scholten, Victor E. ; Wubben, Emiel F.M. ; Kemp, Ron G.M. ; (Onno)Omta, S.W.F. - \ 2018
International Food and Agribusiness Management Review 21 (2018)7. - ISSN 1096-7508 - p. 969 - 988.
Agrifood market - Improved products - New products - Proactiveness - Risk taking

The growth of modern agrifood markets, especially in Indonesia, has stimulated entrepreneurially oriented farmers to seize business opportunities through innovation. This paper aims to investigate in a dynamic agrifood market if entrepreneurial orientation enhances innovation adoption and generation and if both of these actions enhance product innovation and, eventually, farm revenues of vegetable farmers in West Java, Indonesia. The findings demonstrate that entrepreneurial orientation enhances innovation adoption and generation, which in turn enhance product innovation. Finally, product innovation enhances farm revenues. The findings contribute to a better understanding of the role of innovation in facilitating entrepreneurially oriented farmers to perform better when facing a dynamic market. Entrepreneurial orientation enables farmers to innovate by taking risks to anticipate future demand, through either adoption of available innovations or generation of their own innovations, and both options result in new or improved products and eventually enhanced farm revenues.

Werken aan dromen
Barbosa, Maria ; Smulders, Rene ; Finkers, Richard ; Vos, Willem de; Strik, David ; Scholten, Martin ; Goot, Atze Jan van der; Klein Lankhorst, Rene - \ 2018
Technische Briefing Kringlooplandbouw; Notitie opgesteld op verzoek van de Tweede Kamer Commissie LNV : Wat mogen we verwachten van een circulaire voedselproductie gebaseerd op een kringlooplandbouw, in het perspectief van klimaat- en biodiversiteitdoelen?
Scholten, M.C.T. ; Bianchi, F.J.J.A. ; Boer, I.J.M. de; Conijn, J.G. ; Dijkstra, J. ; Doorn, A.M. van; Ende, J.E. van den; Fresco, L.O. ; Jongschaap, R.E.E. ; Kernebeek, H.R.J. van; Lesschen, J.P. ; Olde, E.M. de; Schulte, Rogier ; Termeer, C.J.A.M. ; Vorst, J.G.A.J. van der; Vos, J.A. de; Woltjer, G.B. - \ 2018
Wageningen University and Research - 14 p.
The presence of Fusarium species in Dutch onion fields
Scholten, O.E. - \ 2018
Gewasbescherming 48 (2018)4/5/6. - ISSN 0166-6495 - p. 125 - 125.
Research data management courses: an overview and gap analysis for the Netherlands
Zeeland, Hilde van; Fest, P.M.J. ; Vanderfeesten, Maurice ; Scholten, Jolien ; Bentum, Maarten van; Osinski, Leon ; Schoots, Fieke - \ 2018
- 1 p.
Analysis of Dutch RDM courses (December 2017)
Effect of mechanical contrast on sensory perception of heterogeneous liquid and semi-solid foods
Santagiuliana, Marco ; Christaki, Marianna ; Piqueras-Fiszman, Betina ; Scholten, Elke ; Stieger, Markus - \ 2018
Food Hydrocolloids 83 (2018). - ISSN 0268-005X - p. 202 - 212.
Composite foods - Food texture perception - Mechanical properties - Particles

This study investigated the influence of size and fracture stress (σF) of dispersed particles embedded in liquid and semi-solid model food matrices on sensory perception and hedonic response. К-carrageenan particles varying in size (0.8, 2.4, 4.2 mm) and fracture stress (σF: 25, 100, 250 kPa) were added (15% w/w) to liquid starch-based model soups and semi-solid protein-based model gels. Sensory profiles were quantified by untrained panellists (n = 54) using the Rate-All-That-Apply (RATA) method. Particle size mainly affected the type of sensory descriptors selected by the subjects, whereas fracture stress of particles determined mainly the perceived intensity of selected descriptors. Soups and gels with small particles (0.8 mm) were mainly perceived as gritty, whereas soups and gels with medium-sized particles (2.4 mm) were mainly perceived as beady. Increasing particle size to 4.2 mm caused lumpy and heterogeneous sensations in soups and gels. With variations of particle fracture stress, the perceived intensity of the selected attributes increased or decreased significantly for all particle sizes. Mouthfeel heterogeneity and chewiness increased significantly when increasing the fracture stress from 20 to 100 or 250 kPa. Mechanical contrast did not enhance liking of model soups and gels probably because к-carrageenan particles were perceived as artificial and provided texture contrast without flavour contrast. We conclude that size and fracture stress of dispersed particles embedded in liquid and semi-solid model food matrices affect differently sensory perception with particle size determining type of sensory descriptors selected and particle fracture stress determining intensity of selected sensory attributes.

Responsible innovation in industry and the importance of customer orientation : Introduction to the special issue
Blok, Vincent ; Scholten, Victor ; Long, Thomas B. - \ 2018
International Food and Agribusiness Management Review 21 (2018)4. - ISSN 1096-7508 - p. 455 - 462.
Mechanical properties affect detectability of perceived texture contrast in heterogeneous food gels
Santagiuliana, Marco ; Piqueras-Fiszman, Betina ; Linden, Erik van der; Stieger, Markus ; Scholten, Elke - \ 2018
Food Hydrocolloids 80 (2018). - ISSN 0268-005X - p. 254 - 263.
Agar - Carrageenan - Gelatine - Gels - Texture perception
This study investigated the influence of mechanical and physicochemical properties of semi-solid model foods on the detection and temporal perception of texture contrast. Gel-based model foods consisting of two layers were used to systematically vary mechanical contrast and physicochemical properties within bi-layer gels. Fracture stress (σF) and strain (εF) were modified by changing the concentration of various gelling agents (agar, к-carrageenan, and gelatine). The physicochemical properties of gels varied with respect to syneresis and melting behaviour depending on the type of gelling agent. The detection limit of perceived texture contrast of bi-layer gels was determined using ranking tests. Subjects ranked gels in order of increasing perceived heterogeneity as a measure of texture contrast. The detection limit of texture contrast varied between brittle and elastic gels and between soft (low σF) and hard (high σF) gels. In soft and brittle agar gels, heterogeneity was perceived already when the difference in fracture stress between layers was small (ΔσF ≥5 kPa). In soft and elastic gels (к-carrageenan, gelatine) and hard gels, heterogeneity was perceived only when the difference in fracture stress between the layers was large (ΔσF ≥12 kPa). The perceived heterogeneity intensity over time was investigated by time-intensity profiling. During mastication, gelatine gels were perceived for a longer period of time with a higher heterogeneity intensity than agar and к-carrageenan gels. We conclude that mainly mechanical properties of gels impact detectability of mechanical contrast as perceived texture contrast (heterogeneity), whereas a combination of mechanical and physicochemical properties influence the dynamic perception of heterogeneity over time.
Improvements in fitness are not obligatory for exercise training-induced improvements in CV risk factors
Hartman, Yvonne A.W. ; Hopman, Maria T.E. ; Schreuder, Tim H. ; Verheggen, Rebecca J.H.M. ; Scholten, Ralph R. ; Oudegeest-Sander, Madelijn H. ; Poelkens, Fleur ; Maiorana, Andrew J. ; Naylor, Louise H. ; Willems, Peter H. ; Tack, Cees J. ; Thijssen, Dick H.J. ; Green, Daniel J. - \ 2018
Physiological Reports 6 (2018)4. - ISSN 2051-817X
Cardiovascular diseases - exercise training - physical fitness - risk factors
The purpose of this study was to assess whether changes in physical fitness relate to changes in cardiovascular risk factors following standardized, center-based and supervised exercise training programs in subjects with increased cardiovascular risk. We pooled data from exercise training studies of subjects with increased cardiovascular risk (n = 166) who underwent 8–52 weeks endurance training. We determined fitness (i.e., peak oxygen uptake) and traditional cardiovascular risk factors (body mass index, blood pressure, total cholesterol, high-density lipoprotein cholesterol), before and after training. We divided subjects into quartiles based on improvement in fitness, and examined whether these groups differed in terms of risk factors. Associations between changes in fitness and in cardiovascular risk factors were further tested using Pearson correlations. Significant heterogeneity was apparent in the improvement of fitness and individual risk factors, with nonresponder rates of 17% for fitness, 44% for body mass index, 33% for mean arterial pressure, 49% for total cholesterol, and 49% for high-density lipoprotein cholesterol. Neither the number, nor the magnitude, of change in cardiovascular risk factors differed significantly between quartiles of fitness change. Changes in fitness were not correlated with changes in cardiovascular risk factors (all P > 0.05). Our data suggest that significant heterogeneity exists in changes in peak oxygen uptake after training, while improvement in fitness did not relate to improvement in cardiovascular risk factors. In subjects with increased cardiovascular risk, improvements in fitness are not obligatory for training-induced improvements in cardiovascular risk factors.
Effect of outer water phase composition on oil droplet size and yield of (w1/o/w2) double emulsions
Oppermann, A.K.L. ; Noppers, J.M.E. ; Stieger, M. ; Scholten, E. - \ 2018
Food Research International 107 (2018). - ISSN 0963-9969 - p. 148 - 157.
Complex food systems - Double emulsions - Emulsifiers - Encapsulation efficiency - Hydrocolloids - Polysaccharides - Yield
In this study the effect of various emulsifiers (whey protein isolate (WPI), Na-caseinate, and Tween 20) and thickeners (xanthan and pectin) present in the outer water phase, w2, on oil droplet size and yield of the inner water phase, w1, of (w1/o/w2) double emulsions was investigated. Double emulsions stabilized by Tween 20 had smaller oil droplet sizes and higher yields in comparison to emulsions stabilized by WPI and Na-caseinate. Gelation of the inner water droplets w1 increased yield by 20% for all emulsifiers. Upon the addition of thickeners, the increasing viscosity of the outer water phase, w2, facilitated oil droplet breakup. This resulted in smaller oil droplets and lower yields. When pectin was used as a thickener, in comparison to xanthan, an additional decrease in yield was observed. The yield decreased to values close to zero indicating that all inner water droplets w1 were lost during emulsification. We conclude that type of hydrophilic emulsifier, properties of inner water droplets, viscosity ratio of continuous and dispersed phase, as well as type of thickener influence oil droplet size and yield of w1 phase of double emulsions. This work provides a better understanding of how composition influences the properties of double emulsions and how this can be used to design double emulsions as fat replacers in more complex food systems.
Op naar een revolutie in het gebruik van hulpbronnen?
Boom, Remko ; Timmermans, Toine ; Haveren, Jacco van; Gerrits, Walter ; Boer, Imke de; Zanten, Hannah van; Scholten, Martin ; Schoumans, Oscar ; Ruijter, Frank de; Scholten, Olga ; Stuyt, Lodewijk ; Linden, Gerard van der; Barbosa, Maria ; Meer, Ingrid van der - \ 2018
Tuning the rheological properties of protein-based oleogels by water addition and heat treatment
Vries, A. de; Jansen, Demi ; Linden, E. van der; Scholten, E. - \ 2018
Food Hydrocolloids 79 (2018). - ISSN 0268-005X - p. 100 - 109.
Although mostly known for their gelling ability in water, proteins can also be used to structure oil into so-called oleogels. To create these oleogels, protein aggregates (d ∼190 nm) were formed by heat treatment in an aqueous environment and then suspended in oil using a solvent exchange procedure. To control the interactions between colloidal protein aggregates in oil, the effect of the addition of a small amount of water and the application of a heat treatment were investigated. Addition of water was shown to induce clustering of the protein aggregates. The effect of increased particle clustering was observed up to water addition in the amount of 0.5 g water/g protein, above which free water droplets were formed. As a result of water addition, G′ increased dramatically by up to three orders of magnitude. Besides an increase in G′, also an increase in critical strain and yield stress was observed. Moreover, the gels became responsive to temperature when water was added. G’ increased even further upon heating, and regained gel strength upon cooling due to enhanced particle-particle interactions. We propose that these interactions are most likely due to the formation of capillary bridges between the protein aggregates. Addition of water and subsequent heat treatment are thus effective ways to increase the interactions between protein aggregates. This simple approach forms an interesting route to tune the rheological properties of protein oleogels.
Tuning hydrophobicity of zein nanoparticles to control rheological behavior of Pickering emulsions
Zou, Yuan ; Baalen, Carlijn van; Yang, Xiaoquan ; Scholten, E. - \ 2018
Food Hydrocolloids 80 (2018). - ISSN 0268-005X - p. 130 - 140.
Zein/tannic acid complex particle - Hydrophobicity - Gel-like emulsion - rheological behavior
In the present work, the influence of hydrophobicity of zein/tannic acid complex particles (ZTPs) on the rheological behavior of ZTP-stabilized emulsion gels is described. The hydrophobicity of the particles was controlled by the incorporation of different amounts of hydrophilic tannic acid, while retaining a similar particle size. The resulting ZTPs with varying hydrophobicity were successfully used to form emulsion gels with similar oil droplet size. With a decrease in the hydrophobicity of ZTPs, the storage modulus (G′) of emulsion gels increased, while tan δ and the frequency dependence decreased, indicating the formation of a stronger gel network. The crossover strain, γco, increased with a decrease in the hydrophobicity of ZTPs, indicating the gel network becomes more resistance against breakdown. In all cases, G′ increased in a power-law manner with an increase in protein concentration (G' ∼ cpn) and oil content (G' ∼ φm). The exponent n and m decreased with decreasing particle hydrophobicity, indicating that hydrophobic interactions between particles within the particle network in the continuous phase and the oil droplets provide a relatively larger contribution to the gel strength for emulsion gels stabilized by ZTPs with higher hydrophobicity. Increasing the oil polarity provided a lower gel strength for emulsions stabilized by particles with high hydrophobicity, while it increased the gel strength for particles with low hydrophobicity. The results show that the rheological behavior of ZTP-stabilized emulsion gels can be tuned by changing the particle hydrophobicity and oil polarity, which provide interesting features for various applications in the food industry.
Rheological behavior of emulsion gels stabilized by zein/tannic acid complex particles
Zou, Yuan ; Yang, Xiaoquan ; Scholten, Elke - \ 2018
Food Hydrocolloids 77 (2018). - ISSN 0268-005X - p. 363 - 371.
Gel-like emulsion - Microstructure - Rheological property - Zein/tannic acid complex particle

In this paper, we report the structure formation and rheological properties of Pickering emulsions stabilized with zein/tannic acid complex particles (ZTPs) over a wide range of particle concentration (1-5%, w/v) and oil content (5-60%, v/v). Microscopy shows that the ZTPs provide stabilization at the droplet interfaces, and that excess ZTPs provide a particle network in the continuous phase to give a solid-like structure to the ZTPs-stabilized emulsions (ZTPEs). The low frequency dependency of G' and low values for tan δ imply that ZTPEs have very elastic networks. The storage modulus (G') of ZTPEs increases in a power-law manner with increasing particle concentration (c p) and oil content (ϕ), which can be scaled as G'[U+202F]∼[U+202F]c p n and G'[U+202F]∼[U+202F]ϕ m, respectively. The exponent n decreases with an increase of oil content, and m decreases with increase of particle concentration. This indicates that the structure of the network depends on both the particle concentration and the oil content. The difference in the network structure is also seen in the critical strain γ co, since three regimes are observed: for ϕ[U+202F]≤[U+202F]20%, γ co decreases with an increase in particle concentration; for 30% ≤ ϕ[U+202F]≤[U+202F]50%, γ co increases with increasing particle concentration; and for ϕ[U+202F]=[U+202F]60%, γ co is almost independent on the particle concentration. The results show that the microstructure and rheological properties of ZTPEs can be tuned by changing both the particle concentration and oil content, which may provide interesting features for various applications in industry.

Impacts of nutrients and pesticides from small- and large-scale agriculture on the water quality of Lake Ziway, Ethiopia
Teklu, Berhan M. ; Hailu, Amare ; Wiegant, Daniel A. ; Scholten, Bernice S. ; Brink, Paul J. van den - \ 2018
Environmental Science and Pollution Research 25 (2018)14. - ISSN 0944-1344 - p. 13207 - 13216.
Lake Ziway - Monitoring - Pesticides - Physicochemical parameters - Risk assessment - Water quality

The area around Lake Ziway in Ethiopia is going through a major agricultural transformation with both small-scale farmers and large horticultural companies using pesticides and fertilisers at an increased rate. To be able to understand how this influences the water quality of Lake Ziway, water quality data was gathered to study the dynamics of pesticide concentrations and physicochemical parameters for the years from 2009 to 2015. Results indicate that for some physicochemical parameters, including pH, potassium and iron, over 50 % of the values were above the maximum permissible limit of the Ethiopian standard for drinking water. The insecticide spiroxamine poses a high chronic risk when the water is used for drinking water, while the estimated intake of diazinon was approximately 50 % of the acceptable daily intake. Higher-tier risk assessment indicated that the fungicide spiroxamine poses a high acute risk to aquatic organisms, while possible acute risks were indicated for the insecticides deltamethrin and endosulfan. Longer-term monitoring needs to be established to show the water quality changes across time and space, and the current study can be used as a baseline measurement for further research in the area as well as an example for other surface water systems in Ethiopia and Africa.

Proteins as Building Blocks for Oil Structuring
Scholten, E. ; Vries, A. De - \ 2017
In: Edible Oil Structuring / Patel, Ashok R., Royal Society of Chemistry - ISBN 9781782628293 - p. 150 - 174.

In this chapter, we discuss how proteins can be used as building blocks for oil gelation. Being amphiphilic, proteins have the potential to structure both aqueous and organic solvents. However, owing to their high hydrophilic nature as a result of their tertiary structure, globular proteins cannot directly be used as a structuring agent for oil. To enhance their dispersibility, first initial protein building blocks are created by heat-induced aggregation, which increases their surface hydrophobicity. A solvent exchange procedure is then used to introduce these protein building blocks into liquid oil. As the samples are continuously present in a wet state during this procedure, the protein aggregates become finely dispersed in the oil, which allows for efficient network formation. Similar to hydrogels, protein oleogels can be obtained with different microstructures, from fine-stranded to coarse, and from transparent to opaque. The mechanical properties can be controlled by the type of network formed and the properties of the initial building blocks. Their properties can vary from hard and very brittle to soft and spreadable. The network formation is governed by a delicate balance of hydrophobic interactions with the surrounding hydrophobic solvent, and interactions of hydrophilic nature between the protein aggregates. As the properties of the protein oleogels can easily be altered, protein have great potential to be used as structuring agents for oil in commercial applications, and may be used in the food, pharmaceutical or cosmetics industries.

Mini-symposium Biologische Veredeling
Scholten, Olga - \ 2017
Resistentie tegen trips in prei
Scholten, O.E. ; Burger-Meijer, K. ; Henken, G. ; Vosman, B. - \ 2017
Check title to add to marked list
<< previous | next >>

Show 20 50 100 records per page

Please log in to use this service. Login as Wageningen University & Research user or guest user in upper right hand corner of this page.