RGM van der Sman

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Remko BoomProfessor of Food Process EngineeringVerified email at wur.nl
Karin Schroen (CGPH)Professor of Food Process Engineering, Wageningen UniversityVerified email at wur.nl
Sandra van der GraafASMLVerified email at asml.com
Stefano RenzettiWageningen University & ResearchVerified email at wur.nl
Henk Van AsAssociate Professor Biophysics, Lab of Biophysics and Wageningen NMR Centre, Wageningen UniversityVerified email at wur.nl
Atze Jan van der GootAssociate Professor Food Process Engineering, Wageningen UniversityVerified email at wur.nl
John van DuynhovenUnilever R&D Wageningen University Twente University Nijmegen UniversityVerified email at unilever.com
X JinSoochow UniversityVerified email at suda.edu.cn
Steven CornetVerified email at nizo.com
E PaudelWageningen UniversityVerified email at wur.nl
Lucas J. van VlietProfessor of Multidimensional Image Analysis, Delft University of TechnologyVerified email at TUDelft.NL
M.A.I. (Maarten) SchutyserWageningen UniversityVerified email at wur.nl
Silvia SnelPhD candidateVerified email at wur.nl
Ashim DattaCornell UniversityVerified email at cornell.edu
Takasi NisisakoAssociate Professor, Institute of Science TokyoVerified email at m.titech.ac.jp
D. KandhaiProfessor - Data-driven Computational Finance, University of AmsterdamVerified email at uva.nl
Seddik KhalloufiLaval University (Canada)Verified email at fsaa.ulaval.ca
D.C. Esveld (Erik)Scienstist Food & Biobased Research Wageningen UniversityVerified email at wur.nl
Mulugeta Admasu DeleleATB PotsdamVerified email at atb-potsdam.de
Paul Van LiedekerkeGhent UniversityVerified email at ugent.be

RGM van der Sman

Agrotechnology & Food Science, Wageningen University & Research

Verified email at wur.nl

Soft Matter physics Lattice Boltzmann Food Structure Food Engineering Multiscale simulation


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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	560	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	439	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	202	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	194	2005
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	193	2013
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	191	2002
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	171	2022
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	159	2010
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	156	2006
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	154	2004
Convection-diffusion lattice Boltzmann scheme for irregular lattices RGM Van der Sman, MH Ernst Journal of Computational Physics 160 (2), 766-782, 2000	144	2000
The science of food structuring RGM Van der Sman, AJ Van der Goot Soft Matter 5 (3), 501-510, 2008	141	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	132	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	116	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	108	2006
Enhancing the water holding capacity of model meat analogues through marinade composition RGMS SHV Cornet, SJE Snel, J Lesschen, AJ van der Goot Journal of Food Engineering, 2021	103	2021
Predictions of glass transition temperature for hydrogen bonding biomaterials RGM Van Der Sman The Journal of Physical Chemistry B 117 (50), 16303-16313, 2013	96	2013
Soft matter approaches to food structuring RGM Van der Sman Advances in colloid and interface science 176, 18-30, 2012	96	2012
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	95	2003
Prediction of the time evolution of pH in meat JR Hamoen, HM Vollebregt, RGM Van Der Sman Food chemistry 141 (3), 2363-2372, 2013	94	2013

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