Massachusetts Institute of Technology Massachusetts Institute of Technology
Department of Chemical Engineering

The Hatton Group

Elke Scholten

Elke Scholten
Post-doctoral Associate


BSc in Organic Chemistry, Polytechnic College, Ettenleur, The Netherlands    (1997)
MSc in Physical Chemistry, Utrecht University, Utrecht, The Netherlands (2001)
PhD. In Food Physics, Food Science, Wageningen University and Research    Centre, Wageningen, The Netherlands (2006)

Work experience:
Post-doctorate Associate in Chemical Engineering, MIT, Cambridge, MA. (2006-2008)

Research Summary:
Co-Processing of API and Excipients using electrospraying and electrospinning

Scholten, E., Tuinier, R., Tromp, R.H., Lekkerkerker, H,N.W., Interfacial tension of a decomposed biopolymer mixture, Langmuir 2002, 18, 2234.

Scholten, E., Visser, J.E., Sagis, L.M.C., van der Linden, E.,Ultralow interfacial tensions in an aqueous phase-separated gelatin/dextran and gelatin/gum arabic system: A comparison, Langmuir 2004, 20, 2292.

Scholten, E., Sagis, L.M.C., van der Linden, E., Bending rigidity of interfaces in aqueous phase-separated biopolymer mixtures, Journal of Phys. Chem. B 2004, 108, 12164.

Scholten, E., Sagis, L.M.C., van der Linden, E., Coarsening rates of bicontinuous structures in polymer mixtures, Macromolecules 2005, 38, 3515-3518.

Scholten, E., Sprakel, J., Sagis, L.M.C., ven der Linden, E., Effect of interfacial permeability on droplet relaxation in biopolymer-based water-in-water emulsions, Biomacromolecules 2006, 7, 339-346.

Scholten, E., Sagis, L.M.C., van der Linden, E., Effect of permeability on aqueous biopolymer interfaces in spinning drop experiments, Biomacromolecules 2006, 7, 2224-2229.

Scholten, E., Sagis, L.M.C., van der Linden, E., Effect of bending rigidity and interfacial permeability on the dynamical behaviour of water-in-water emulsions, J Phys Chem B 2006, 110, 3250-3256.

Scholten, E., Sagis, L.M.C., van der Linden, E., Effect of interfacial permeability and bending rigidity on the dynamics of immiscible biopolymer systems,. Proceedings of the 4th international symposium on food rheology and structure 2006, Zurich, Switserland.

Scholten, E., Interfacial properties of water-in-water emulsions and their effect on dynamical behaviour,. Thesis, Wageningen, 2006 ISBN: 90-8504-366-2.

Scholten, E., van der Linden, E, This, H., The life of an anise-flavored alcoholic beverage: Does its stability cloud or confirm theory, Langmuir 2008, 24, 1701-1706.

Articles in the news:
Food Science: The origins of La Louche, Nature Highlights, March 2008.

What’s Cookin’: Science is in the Kitchen and the results are good for our taste buds, Science News, March 2008.

Study of Ouzo-effect may lead to design of improved drugs, cosmetics, ScienceDaily, ACS Weekly Press, Februari, 2008.

Claryfying the Ouzo-effect, The Alchemist Newsletter, March 2008.

Absinthe’s workings still unclear, The Washington Post, March 2008.

Pernod baffles chemists, Chemistry World, Februari 2008.

French aperitif may hold answers to better commercial emulsions, Cosmetics Design,. Februari 2008.




The Hatton Group, 77 Mass. Ave, Rm 66-309, Cambridge, MA 02139 | Phone: 617.253.4588 | Updated: September 23, 2013