RGM van der Sman
RGM van der Sman
Agrotechnology Food Science, Wageningen University & Research
Geverifieerd e-mailadres voor wur.nl
Geciteerd door
Geciteerd door
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 SchroŽn, RGM Van Der Sman, RM Boom
Langmuir 22 (9), 4144-4152, 2006
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
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 SchroŽn, ...
Colloids and Surfaces A: Physicochemical and Engineering Aspects 266 (1-3†…, 2005
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
Convection-diffusion lattice Boltzmann scheme for irregular lattices
RGM Van der Sman, MH Ernst
Journal of Computational Physics 160 (2), 766-782, 2000
Influence of dynamic interfacial tension on droplet formation during membrane emulsification
S Van der Graaf, C SchroŽn, RGM van der Sman, RM Boom
Journal of colloid and interface science 277 (2), 456-463, 2004
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
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
The science of food structuring
RGM Van der Sman, AJ Van der Goot
Soft Matter 5 (3), 501-510, 2008
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
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
Handbook of food and bioprocess modeling techniques
SS Sablani, AK Datta, MS Rahman, AS Mujumdar
CRC Press, 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
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
Soft matter approaches to food structuring
RGM Van der Sman
Advances in colloid and interface science 176, 18-30, 2012
Classification and evaluation of microfluidic devices for continuous suspension fractionation
T Kulrattanarak, RGM van der Sman, C Schroėn, RM Boom
Advances in colloid and interface science 142 (1-2), 53-66, 2008
Shear-induced self-diffusion and microstructure in non-Brownian suspensions at non-zero Reynolds numbers
J Kromkamp, DTM Van Den Ende, D Kandhai, RGM Van Der Sman, ...
Journal of Fluid Mechanics 529, 253-278, 2005
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