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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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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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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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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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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