RGM van der Sman
Cytowane przez
Cytowane przez
Membrane fractionation of milk: state of the art and challenges
G Brans, C Schroen, RGM Van der Sman, RM Boom
Journal of Membrane Science 243 (1-2), 263-272, 2004
Lattice Boltzmann simulations of droplet formation in a T-shaped microchannel
S Van der Graaf, T Nisisako, C Schroën, RGM Van Der Sman, RM Boom
Langmuir 22 (9), 4144-4152, 2006
The impact of freeze-drying on microstructure and rehydration properties of carrot
A Voda, N Homan, M Witek, A Duijster, G van Dalen, R van der Sman, ...
Food Research International 49 (2), 687-693, 2012
Droplet formation in a T-shaped microchannel junction: a model system for membrane emulsification
S Van der Graaf, MLJ Steegmans, RGM Van Der Sman, C Schroën, ...
Colloids and Surfaces A: Physicochemical and Engineering Aspects 266 (1-3 …, 2005
Analysis of droplet formation and interactions during cross-flow membrane emulsification
AJ Abrahamse, R Van Lierop, RGM Van der Sman, A Van der Padt, ...
Journal of membrane science 204 (1-2), 125-137, 2002
Multiscale modeling in food engineering
QT Ho, J Carmeliet, AK Datta, T Defraeye, MA Delele, E Herremans, ...
Journal of food Engineering 114 (3), 279-291, 2013
Prediction of the state diagram of starch water mixtures using the Flory–Huggins free volume theory
RGM van der Sman, MBJ Meinders
Soft Matter 7 (2), 429-442, 2010
Influence of dynamic interfacial tension on droplet formation during membrane emulsification
S Van der Graaf, C Schroën, RGM van der Sman, RM Boom
Journal of colloid and interface science 277 (2), 456-463, 2004
Convection-diffusion lattice Boltzmann scheme for irregular lattices
RGM Van der Sman, MH Ernst
Journal of Computational Physics 160 (2), 766-782, 2000
Diffuse interface model of surfactant adsorption onto flat and droplet interfaces
RGM van der Sman, S van der Graaf
Rheologica acta 46 (1), 3-11, 2006
Thermo-mechanical processing of plant proteins using shear cell and high-moisture extrusion cooking
SHV Cornet, SJE Snel, FKG Schreuders, RGM van der Sman, M Beyrer, ...
Critical Reviews in Food Science and Nutrition 62 (12), 3264-3280, 2022
The science of food structuring
RGM Van der Sman, AJ Van der Goot
Soft Matter 5 (3), 501-510, 2008
Moisture transport during cooking of meat: An analysis based on Flory-Rehner theory
RGM Van der Sman
Meat science 76 (4), 730-738, 2007
Prediction of airflow through a vented box by the Darcy–Forchheimer equation
RGM Van der Sman
Journal of food engineering 55 (1), 49-57, 2002
Lattice Boltzmann simulation of 2D and 3D non-Brownian suspensions in Couette flow
J Kromkamp, D van den Ende, D Kandhai, R van der Sman, R Boom
Chemical engineering science 61 (2), 858-873, 2006
Simple model for estimating heat and mass transfer in regular-shaped foods
RGM Van der Sman
Journal of food engineering 60 (4), 383-390, 2003
Predictions of glass transition temperature for hydrogen bonding biomaterials
RGM Van Der Sman
The Journal of Physical Chemistry B 117 (50), 16303-16313, 2013
Soft matter approaches to food structuring
RGM Van der Sman
Advances in colloid and interface science 176, 18-30, 2012
Emulsion droplet deformation and breakup with lattice Boltzmann model
RGM Van der Sman, S Van der Graaf
Computer Physics Communications 178 (7), 492-504, 2008
Review of hypotheses for fouling during beer clarification using membranes
RGM Van der Sman, HM Vollebregt, A Mepschen, TR Noordman
Journal of Membrane Science 396, 22-31, 2012
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