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
Henk Van AsAssociate Professor Biophysics, Lab of Biophysics and Wageningen NMR Centre, Wageningen UniversityVerified email at wur.nl
John van DuynhovenUnilever R&D Wageningen University Twente University Nijmegen UniversityVerified email at unilever.com
Stefano RenzettiWageningen University & ResearchVerified email at wur.nl
Atze Jan van der GootAssociate Professor Food Process Engineering, Wageningen UniversityVerified email at wur.nl
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
Ashim DattaCornell UniversityVerified email at cornell.edu
Takasi NisisakoAssociate Professor, Tokyo Institute of TechnologyVerified email at m.titech.ac.jp
D. Kandhaiassistant professor of Computational Science, University of AmsterdamVerified email at uva.nl
Silvia SnelPhD candidateVerified email at wur.nl
D.C. Esveld (Erik)Scienstist Food & Biobased Research Wageningen UniversityVerified email at wur.nl
Mulugeta Admasu DeleleBahir Dar University, Institute of Technology, EthiopiaVerified email at bdu.edu.et
Paul Van LiedekerkeGhent UniversityVerified email at ugent.be
Thijs DefraeyeEmpa (Swiss Federal Labs)Verified email at empa.ch

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	512	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	405	2006
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	186	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	181	2002
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	178	2012
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	172	2013
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	149	2004
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	140	2010
Convection-diffusion lattice Boltzmann scheme for irregular lattices RGM Van der Sman, MH Ernst Journal of Computational Physics 160 (2), 766-782, 2000	140	2000
The science of food structuring RGM Van der Sman, AJ Van der Goot Soft Matter 5 (3), 501-510, 2008	130	2008
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	127	2006
Moisture transport during cooking of meat: An analysis based on Flory-Rehner theory RGM Van der Sman Meat science 76 (4), 730-738, 2007	117	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	110	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	93	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	88	2003
Soft matter approaches to food structuring RGM Van der Sman Advances in colloid and interface science 176, 18-30, 2012	86	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	82	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	82	2005
Predictions of glass transition temperature for hydrogen bonding biomaterials RGM Van der Sman The Journal of Physical Chemistry B 117 (50), 16303-16313, 2013	81	2013
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	80	2012

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