RGM van der Sman
Wageningen Universiteit
H-index: 47
Europe-Netherlands
Top articles of RGM van der Sman
Title | Journal | Author(s) | Publication Date |
|---|---|---|---|
Extrapolation of classical rheometry of plant protein pastes to extrusion conditions | Food Hydrocolloids | RGM van der Sman P Voudouris JR Hamoen | 2024/5/1 |
Rheology of edible soft glassy materials | Food Hydrocolloids | RGM van der Sman Stefano Renzetti Bei Tian | 2024/4/1 |
Causal factors concerning the texture of French fries manufactured at industrial scale | RGM van der Sman Esther Schenk | 2024/2/21 | |
Combining bran-enrichment with sugar replacement in biscuits enables the flexible use of a sustainable and fibre-rich by-product | Food Hydrocolloids | Stefano Renzetti Ruud GM van der Sman | 2024/1/1 |
Interactions in plasticizer mixtures used for sugar replacement | Current Research in Food Science | RGM van der Sman | 2023/1/1 |
Hypotheses concerning structuring of extruded meat analogs | RGM Van der Sman AJ van der Goot | 2023/5/24 | |
Dust formation in French fries | Current Research in Food Science | RGM van der Sman Bjorn van den Oudenhoven | 2023/1/1 |
Effects of viscoelasticity on moisture sorption of maltodextrins | Food Hydrocolloids | RGM van der Sman | 2023/5/1 |
Scaling relations in rheology of proteins present in meat analogs | Food Hydrocolloids | RGM van der Sman P Chakraborty NP Hua N Kollmann | 2023/2/1 |
Current Research in Food Science | Maleeka Singh Azin Sadat Reihaneh Abdi Louis A Colaruotolo Alyssa Francavilla | 2021 | |
Lattice Boltzmann model for freezing of French fries | Current Research in Food Science | RGM van der Sman | 2023/1/1 |
Impact of physical changes in mushroom on variation in moisture sorption | Journal of Food Engineering | Lina Hu Jinfeng Bi Xin Jin Ruud van der Sman | 2023/8/1 |
Special issue on multiscale simulations and experimental characterization of structured foods | Food Structure | Ruud van der Sman John van Duynhoven | 2022/7 |
Scaling relations in rheology of concentrated starches and maltodextrins | Food Hydrocolloids | RGM Van der Sman Job Ubbink Marina Dupas-Langlet Magdalena Kristiawan Isabel Siemons | 2022/3/1 |
MULTICUBED: Multiscale-multiphysics simulation of food processing | RGM van der Sman | 2022/7/1 | |
Lattice Boltzmann model for flow plant proteins in cooling die | RGM van der Sman | 2022 | |
Rheological behaviour of concentrated maltodextrins describes skin formation and morphology development during droplet drying | Food Hydrocolloids | I Siemons J Veser RM Boom MAI Schutyser RGM van der Sman | 2022/5/1 |
Universal strategy for sugar replacement in foods? | Food Hydrocolloids | RGM van der Sman A Jurgens A Smith S Renzetti | 2022/12/1 |
Variations of the viscous properties of a sponge cake artificial bolus with some physiological parameters | Food & Function | F Gibouin Guy Della Valle R van der Sman | 2022 |
Thermo-mechanical processing of plant proteins using shear cell and high-moisture extrusion cooking | Steven HV Cornet Silvia JE Snel Floor KG Schreuders Ruud GM van der Sman Michael Beyrer | 2022/4/21 |
Co-Authors
