Search Results - Terpstra, M.E.J.

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  1. 1
    Perceived creaminess of semi-solid foods

    Perceived creaminess of semi-solid foods by de Wijk, R.A, Terpstra, M.E.J., Janssen, A.M., Prinz, J.F.

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  2. 2
    Exploring Imperfect Squeezing Flow Measurements in a Teflon Geometry for Semisolid Foods

    Exploring Imperfect Squeezing Flow Measurements in a Teflon Geometry for Semisolid Foods by Terpstra, M.E.J., Janssen, A.M., Linden, E. van der

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  3. 3
    Texture of semi-solids; sensory and instrumental measurements on vanilla custard desserts

    Texture of semi-solids; sensory and instrumental measurements on vanilla custard desserts by de Wijk, René A, van Gemert, Leo J, Terpstra, Marjolein E.J, Wilkinson, Clare L

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  4. 4
    RELATIONS BETWEEN RHEOLOGICAL PROPERTIES, SALIVA-INDUCED STRUCTURE BREAKDOWN AND SENSORY TEXTURE ATTRIBUTES OF CUSTARDS

    RELATIONS BETWEEN RHEOLOGICAL PROPERTIES, SALIVA-INDUCED STRUCTURE BREAKDOWN AND SENSORY TEXTURE ATTRIBUTES OF CUSTARDS by JANSSEN, ANKE M., TERPSTRA, MARJOLEIN E.J., DE WIJK, RENÉ A., PRINZ, JON F.

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  5. 5
    Relating the sensory sensation 'creamy mouthfeel' in custards to rheological measurements

    Relating the sensory sensation 'creamy mouthfeel' in custards to rheological measurements by Jellema, Renger H., Janssen, Anke M., Terpstra, Marjolein E. J., de Wijk, Rene A., Smilde, Age K.

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  6. 6
    PREDICTION OF TEXTURE PERCEPTION OF MAYONNAISES FROM RHEOLOGICAL AND NOVEL INSTRUMENTAL MEASUREMENTS

    PREDICTION OF TEXTURE PERCEPTION OF MAYONNAISES FROM RHEOLOGICAL AND NOVEL INSTRUMENTAL MEASUREMENTS by TERPSTRA, MARJOLEIN E.J., JELLEMA, RENGER H., JANSSEN, ANKE M., DE WIJK, RENÉ A., PRINZ, JON F., VAN DER LINDEN, ERIK

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  7. 7
    MODELING OF THICKNESS FOR SEMISOLID FOODS

    MODELING OF THICKNESS FOR SEMISOLID FOODS by TERPSTRA, MARJOLEIN E.J., JANSSEN, ANKE M., PRINZ, JON F., DE WIJK, RENÉ A., WEENEN, HUGO, VAN DER LINDEN, ERIK

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  8. 8
    Smooth sensations: from puddings and sauces to dairy products and beverages, the perception of creaminess is an attribute of quality. How creaminess relates to other functional properties, how it is affected by oils, flavors, starches and other thickeners, and how its perception can be increased are topics discussed

    Smooth sensations: from puddings and sauces to dairy products and beverages, the perception of creaminess is an attribute of quality. How creaminess relates to other functional pro... by de Wijk, R.A, Terpstra, M.E.J, Janssen, A.M, Prinz, J.F

    Published in Prepared foods
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