RGM van der Sman
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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
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
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 Schroën, ...
Colloids and Surfaces A: Physicochemical and Engineering Aspects 266 (1-3 …, 2005
Convection-diffusion lattice Boltzmann scheme for irregular lattices
RGM Van der Sman, MH Ernst
Journal of Computational Physics 160 (2), 766-782, 2000
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
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
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
The science of food structuring
RGM Van der Sman, AJ Van der Goot
Soft Matter 5 (3), 501-510, 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
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
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
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
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
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
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
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
Soft matter approaches to food structuring
RGM Van der Sman
Advances in colloid and interface science 176, 18-30, 2012
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