All Stories

  1. Understanding functionality of sucrose in biscuits for reformulation purposes

    Article • Critical Reviews in Food Science and Nutrition, March 2018, Taylor & Francis

    Dr Ruud GM van der Sman

  2. Impact of different drying trajectories on degradation of nutritional compounds in broccoli (Brassica oleracea var. italica)

    Article • LWT, November 2014, Elsevier

    Dr Ruud GM van der Sman

  3. Multiscale analysis of structure development in expanded starch snacks

    Article • Journal of Physics Condensed Matter, October 2014, Institute of Physics Publishing

    Dr Ruud GM van der Sman

  4. Mesoscale models of dispersions stabilized by surfactants and colloids

    Article • Advances in Colloid and Interface Science, September 2014, Elsevier

    Dr Ruud GM van der Sman

  5. Rehydration kinetics of freeze-dried carrots

    Article • Innovative Food Science & Emerging Technologies, August 2014, Elsevier

    Dr Ruud GM van der Sman

  6. Multiphysics pore-scale model for the rehydration of porous foods

    Article • Innovative Food Science & Emerging Technologies, August 2014, Elsevier

    Dr Ruud GM van der Sman

  7. Moisture transport in swelling media modelled with a Lattice Boltzmann scheme having a deforming lattice

    Article • Journal of Food Engineering, March 2014, Elsevier

    Dr Ruud GM van der Sman

  8. Energy efficient drying strategies to retain nutritional components in broccoli (Brassica oleracea var. italica)

    Article • Journal of Food Engineering, February 2014, Elsevier

    Dr Ruud GM van der Sman

  9. Measuring and modelling of diffusivities in carbohydrate-rich matrices during thin film drying

    Article • Journal of Food Engineering, February 2014, Elsevier

    Dr Ruud GM van der Sman

  10. Effects of salt on the expansion of starchy snacks: a multiscale analysis

    Article • Food & Function, January 2014, Royal Society of Chemistry

    Dr Ruud GM van der Sman

  11. Predictions of Glass Transition Temperature for Hydrogen Bonding Biomaterials

    Article • The Journal of Physical Chemistry B, December 2013, American Chemical Society (ACS)

    Dr Ruud GM van der Sman

  12. Modeling cooking of chicken meat in industrial tunnel ovens with the Flory–Rehner theory

    Article • Meat Science, December 2013, Elsevier

    Dr Ruud GM van der Sman

  13. Prediction of the time evolution of pH in meat

    Article • Food Chemistry, December 2013, Elsevier

    Dr Ruud GM van der Sman

  14. Investigation of Lattice Boltzmann wetting boundary conditions for capillaries with irregular polygonal cross-section

    Article • Computer Physics Communications, December 2013, Elsevier

    Dr Ruud GM van der Sman

  15. A Paradigm Shift in Drying of Food Materials via Free-Volume Concepts

    Article • Drying Technology, November 2013, Taylor & Francis

    Dr Ruud GM van der Sman

  16. Hydration properties of vegetable foods explained by Flory–Rehner theory

    Article • Food Research International, November 2013, Elsevier

    Dr Ruud GM van der Sman

  17. Moisture Sorption Isotherms of Broccoli Interpreted with the Flory-Huggins Free Volume Theory

    Article • Food Biophysics, August 2013, Springer Science + Business Media

    Dr Ruud GM van der Sman

  18. Moisture sorption in mixtures of biopolymer, disaccharides and water

    Article • Food Hydrocolloids, July 2013, Elsevier

    Dr Ruud GM van der Sman

  19. Moisture diffusivity in food materials

    Article • Food Chemistry, June 2013, Elsevier

    Dr Ruud GM van der Sman

  20. Ice crystal interspacing in frozen foods

    Article • Journal of Food Engineering, May 2013, Elsevier

    Dr Ruud GM van der Sman

  21. Transient critical flux due to coupling of fouling mechanisms during crossflow microfiltration of beer

    Article • Journal of Membrane Science, May 2013, Elsevier

    Dr Ruud GM van der Sman

  22. Structuring of indirectly expanded snacks based on potato ingredients: A review

    Article • Journal of Food Engineering, February 2013, Elsevier

    Dr Ruud GM van der Sman

  23. Multiscale modeling in food engineering

    Article • Journal of Food Engineering, February 2013, Elsevier

    Dr Ruud GM van der Sman

  24. The Effect of Structure and Imbibition Mode on the Rehydration Kinetics of Freeze-dried Carrots

    Article • January 2013, Royal Society of Chemistry

    Dr Ruud GM van der Sman

  25. Effective temperature for sheared suspensions: A route towards closures for migration in bidisperse suspension

    Article • Advances in Colloid and Interface Science, December 2012, Elsevier

    Dr Ruud GM van der Sman

  26. The impact of freeze-drying on microstructure and rehydration properties of carrot

    Article • Food Research International, December 2012, Elsevier

    Dr Ruud GM van der Sman

  27. Prediction of postharvest firmness of apple using biological switch model

    Article • Journal of Theoretical Biology, October 2012, Elsevier

    Dr Ruud GM van der Sman

  28. Soft matter approaches to food structuring

    Article • Advances in Colloid and Interface Science, August 2012, Elsevier

    Dr Ruud GM van der Sman

  29. On the prediction of the remaining vase life of cut roses

    Article • Postharvest Biology and Technology, August 2012, Elsevier

    Dr Ruud GM van der Sman

  30. Thermodynamics of meat proteins

    Article • Food Hydrocolloids, June 2012, Elsevier

    Dr Ruud GM van der Sman

  31. Suspension flow in microfluidic devices — A review of experimental techniques focussing on concentration and velocity gradients

    Article • Advances in Colloid and Interface Science, May 2012, Elsevier

    Dr Ruud GM van der Sman

  32. Effects of confinement on hydrodynamic interactions between a suspended sphere and stationary obstacles

    Article • Computers & Fluids, April 2012, Elsevier

    Dr Ruud GM van der Sman

  33. Review of hypotheses for fouling during beer clarification using membranes

    Article • Journal of Membrane Science, April 2012, Elsevier

    Dr Ruud GM van der Sman

  34. Effect of morphology on water sorption in cellular solid foods. Part II: Sorption in cereal crackers

    Article • Journal of Food Engineering, March 2012, Elsevier

    Dr Ruud GM van der Sman

  35. Effect of morphology on water sorption in cellular solid foods. Part I: Pore scale network model

    Article • Journal of Food Engineering, March 2012, Elsevier

    Dr Ruud GM van der Sman

  36. Soft matter approaches as enablers for food macroscale simulation

    Article • Faraday Discussions, January 2012, Royal Society of Chemistry

    Dr Ruud GM van der Sman

  37. Model for particle migration in bidisperse suspensions by use of effective temperature

    Article • Faraday Discussions, January 2012, Royal Society of Chemistry

    Dr Ruud GM van der Sman

  38. Anomalies in moisture transport during broccoli drying monitored by MRI?

    Article • Faraday Discussions, January 2012, Royal Society of Chemistry

    Dr Ruud GM van der Sman

  39. Evaluation of the Free Volume Theory to Predict Moisture Transport and Quality Changes During Broccoli Drying

    Article • Drying Technology, December 2011, Taylor & Francis

    Dr Ruud GM van der Sman

  40. Mixed motion in deterministic ratchets due to anisotropic permeability

    Article • Journal of Colloid and Interface Science, February 2011, Elsevier

    Dr Ruud GM van der Sman

  41. Prediction of the state diagram of starchwater mixtures using the Flory–Huggins free volume theory

    Article • Soft Matter, January 2011, Royal Society of Chemistry

    Dr Ruud GM van der Sman

  42. Moisture distribution in broccoli: measurements by MRI hot air drying experiments

    Article • Procedia Food Science, January 2011, Elsevier

    Dr Ruud GM van der Sman

  43. Drag force on spheres confined on the center line of rectangular microchannels

    Article • Journal of Colloid and Interface Science, November 2010, Elsevier

    Dr Ruud GM van der Sman

  44. Analysis of mixed motion in deterministic ratchets via experiment and particle simulation

    Article • Microfluidics and Nanofluidics, October 2010, Springer Science + Business Media

    Dr Ruud GM van der Sman

  45. MRT Lattice Boltzmann schemes for confined suspension flows

    Article • Computer Physics Communications, September 2010, Elsevier

    Dr Ruud GM van der Sman

  46. Suspension flow modelling in particle migration and microfiltration

    Article • Soft Matter, January 2010, Royal Society of Chemistry

    Dr Ruud GM van der Sman

  47. Deterministic Ratchets for Particle Separation Fabricated With Si MEMS Technology

    Article • Procedia Chemistry, September 2009, Elsevier

    Dr Ruud GM van der Sman

  48. Lattice Boltzmann simulations of droplet formation during microchannel emulsification

    Article • Journal of Colloid and Interface Science, July 2009, Elsevier

    Dr Ruud GM van der Sman

  49. The science of food structuring

    Article • Soft Matter, January 2009, Royal Society of Chemistry

    Dr Ruud GM van der Sman

  50. Simulations of confined suspension flow at multiple length scales

    Article • Soft Matter, January 2009, Royal Society of Chemistry

    Dr Ruud GM van der Sman

  51. Subgrid particle method for porous media and suspension flow

    Article • May 2008, WITPRESS LTD.

    Dr Ruud GM van der Sman

  52. Emulsion droplet deformation and breakup with Lattice Boltzmann model

    Article • Computer Physics Communications, April 2008, Elsevier

    Dr Ruud GM van der Sman

  53. Scale analysis and integral approximation applied to heat and mass transfer in packed beds

    Article • Journal of Food Engineering, March 2008, Elsevier

    Dr Ruud GM van der Sman

  54. Prediction of enthalpy and thermal conductivity of frozen meat and fish products from composition data

    Article • Journal of Food Engineering, February 2008, Elsevier

    Dr Ruud GM van der Sman

  55. Soft condensed matter perspective on moisture transport in cooking meat

    Article • AIChE Journal, September 2007, Wiley

    Dr Ruud GM van der Sman

  56. Moisture transport during cooking of meat: An analysis based on Flory–Rehner theory

    Article • Meat Science, August 2007, Elsevier

    Dr Ruud GM van der Sman

  57. Lattice Boltzmann Simulation of Microstructures

    Article • December 2006, Taylor & Francis

    Dr Ruud GM van der Sman

  58. Finite Boltzmann schemes

    Article • Computers & Fluids, September 2006, Elsevier

    Dr Ruud GM van der Sman

  59. Galilean invariant lattice Boltzmann scheme for natural convection on square and rectangular lattices

    Article • Physical Review E, August 2006, American Physical Society (APS)

    Dr Ruud GM van der Sman

  60. Optimization of the membrane and pore design for micro-machined membranes

    Article • Journal of Membrane Science, July 2006, Elsevier

    Dr Ruud GM van der Sman

  61. Evaluation of microsieve membrane design

    Article • Journal of Membrane Science, July 2006, Elsevier

    Dr Ruud GM van der Sman

  62. Diffuse interface model of surfactant adsorption onto flat and droplet interfaces

    Article • Rheologica Acta, May 2006, Springer Science + Business Media

    Dr Ruud GM van der Sman

  63. Lattice Boltzmann Simulations of Droplet Formation in a T-Shaped Microchannel

    Article • Langmuir, March 2006, American Chemical Society (ACS)

    Dr Ruud GM van der Sman

  64. Multiscale simulation with Lattice Boltzmann of natural and forced convection in stored or packed agricultural produce

    Article • January 2006, EDP Sciences

    Dr Ruud GM van der Sman

  65. Mesoscale simulation of soft condensed matter as foods with Lattice Boltzmann

    Article • January 2006, EDP Sciences

    Dr Ruud GM van der Sman

  66. Lattice Boltzmann simulation of 2D and 3D non-Brownian suspensions in Couette flow

    Article • Chemical Engineering Science, January 2006, Elsevier

    Dr Ruud GM van der Sman

  67. Droplet formation in a T-shaped microchannel junction: A model system for membrane emulsification

    Article • Colloids and Surfaces A Physicochemical and Engineering Aspects, September 2005, Elsevier

    Dr Ruud GM van der Sman

  68. A suspension flow model for hydrodynamics and concentration polarisation in crossflow microfiltration

    Article • Journal of Membrane Science, May 2005, Elsevier

    Dr Ruud GM van der Sman

  69. Shear-induced self-diffusion and microstructure in non-Brownian suspensions at non-zero Reynolds numbers

    Article • Journal of Fluid Mechanics, April 2005, Cambridge University Press

    Dr Ruud GM van der Sman

  70. Predicting the initial freezing point and water activity of meat products from composition data

    Article • Journal of Food Engineering, February 2005, Elsevier

    Dr Ruud GM van der Sman

  71. Membrane fractionation of milk: state of the art and challenges

    Article • Journal of Membrane Science, November 2004, Elsevier

    Dr Ruud GM van der Sman

  72. Influence of dynamic interfacial tension on droplet formation during membrane emulsification

    Article • Journal of Colloid and Interface Science, September 2004, Elsevier

    Dr Ruud GM van der Sman

  73. Diffusion on unstructured triangular grids using Lattice Boltzmann

    Article • Future Generation Computer Systems, August 2004, Elsevier

    Dr Ruud GM van der Sman

  74. Simple model for estimating heat and mass transfer in regular-shaped foods

    Article • Journal of Food Engineering, December 2003, Elsevier

    Dr Ruud GM van der Sman

  75. Lattice Boltzmann Scheme for Diffusion on Triangular Grids

    Article • January 2003, Springer Science + Business Media

    Dr Ruud GM van der Sman

  76. Prediction of airflow through a vented box by the Darcy–Forchheimer equation

    Article • Journal of Food Engineering, November 2002, Elsevier

    Dr Ruud GM van der Sman

  77. Shear-induced diffusion model for microfiltration of polydisperse suspensions

    Article • Desalination, September 2002, Elsevier

    Dr Ruud GM van der Sman

  78. Analysis of droplet formation and interactions during cross-flow membrane emulsification

    Article • Journal of Membrane Science, July 2002, Elsevier

    Dr Ruud GM van der Sman

  79. Convection-Diffusion Lattice Boltzmann Scheme for Irregular Lattices

    Article • Journal of Computational Physics, May 2000, Elsevier

    Dr Ruud GM van der Sman

  80. Lattice Boltzmann scheme for cooling of packed cut flowers

    Article • International Journal of Heat and Mass Transfer, February 2000, Elsevier

    Dr Ruud GM van der Sman

  81. Solving the Vent Hole Design Problem for Seed Potato Packagings, with the Lattice Boltzmann Scheme

    Article • International Journal of Computational Fluid Dynamics, January 1999, Taylor & Francis

    Dr Ruud GM van der Sman

  82. Lattice-Boltzmann Scheme for Natural Convection in Porous Media

    Article • International Journal of Modern Physics C, August 1997, World Scientific Pub Co Pte Lt

    Dr Ruud GM van der Sman

  83. LATTICE BOLTZMANN SCHEME FOR HEAT AND MASS TRANSFER OF PACKED MATERIAL IN BULK CONTAINERS WITH VENT HOLES

    Article • January 1997, Begell House

    Dr Ruud GM van der Sman

  84. Quality loss in packed rose flowers due to Botrytis cinerea infection as related to temperature regimes and packaging design

    Article • Postharvest Biology and Technology, March 1996, Elsevier

    Dr Ruud GM van der Sman

  85. Landscape ecology

    Article • Trends in Ecology & Evolution, January 1994, Elsevier

    Dr Ruud GM van der Sman