Anke M. Janssen

Explaining perceived oral texture of starch-based custard desserts from standard and novel instrumental tests

René A. de Wijk, J.F. Prinz, Anke M. Janssen · Food Hydrocolloids · 2005 · 153 citations · Full text

Food Chemistry, Health Sciences, Food Analysis +7

Relating particles and texture perception

Lina Engelen, René A. de Wijk, Andries van der Bilt et al. · Physiology & Behavior · 2005 · 150 citations

Cognitive Science, Image Analysis, Engineering +7

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

A Salt Reduction of 50% in Bread Does Not Decrease Bread Consumption or Increase Sodium Intake by the Choice of Sandwich Fillings

Dieuwerke P. Bolhuis, Elisabeth H. M. Temme, Fari T. Koeman et al. · Journal of Nutrition · 2011 · 109 citations

Sandwich Fillings, Salt Reduction, Increase Sodium Intake

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