M.E.J. Terpstra

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

René A. de Wijk, L.J. van Gemert, M.E.J. Terpstra et al. · Food Quality and Preference · 2003 · 178 citations · Full text

Vanilla Custard Desserts, Instrumental Measurements, Food Analysis +4

Perceived creaminess of semi-solid foods

René A. de Wijk, M.E.J. Terpstra, Anke M. Janssen et al. · Trends in Food Science & Technology · 2006 · 123 citations · Full text

Nutrition, Perceived Creaminess, Sensory Science +4

RELATIONS BETWEEN RHEOLOGICAL PROPERTIES, SALIVA‐INDUCED STRUCTURE BREAKDOWN AND SENSORY TEXTURE ATTRIBUTES OF CUSTARDS

Anke M. Janssen, M.E.J. Terpstra, René A. de Wijk et al. · Journal of Texture Studies · 2007 · 106 citations · Full text

In Vitro Fermentation, Bioanalysis, Food Structure +13

Relating the sensory sensation ‘creamy mouthfeel’ in custards to rheological measurements

Renger H. Jellema, Anke M. Janssen, M.E.J. Terpstra et al. · Journal of Chemometrics · 2005 · 52 citations · Full text

Rheological Measurements, Engineering, Food Analysis +20

MODELING OF THICKNESS FOR SEMISOLID FOODS

M.E.J. Terpstra, Anke M. Janssen, Jon F. Prinz et al. · Journal of Texture Studies · 2005 · 25 citations

Shear Stress, Rheological Measurement, Rheological Constitutive Equation +13