about
Anomalies in moisture transport during broccoli drying monitored by MRI?Soft matter approaches to food structuring.Mesoscale models of dispersions stabilized by surfactants and colloids.Predicting the solubility of mixtures of sugars and their replacers using the Flory-Huggins theory.Influence of dynamic interfacial tension on droplet formation during membrane emulsification.Moisture diffusivity in food materials.Lattice Boltzmann simulations of droplet formation in a T-shaped microchannel.Drag force on spheres confined on the center line of rectangular microchannels.Understanding functionality of sucrose in biscuits for reformulation purposes.Soft matter approaches as enablers for food macroscale simulationGalilean invariant lattice Boltzmann scheme for natural convection on square and rectangular latticesMoisture transport during cooking of meat: An analysis based on Flory-Rehner theoryMixed motion in deterministic ratchets due to anisotropic permeabilityLattice Boltzmann simulations of droplet formation during microchannel emulsificationEffective temperature for sheared suspensions: a route towards closures for migration in bidisperse suspensionModel for particle migration in bidisperse suspensions by use of effective temperatureModeling cooking of chicken meat in industrial tunnel ovens with the Flory-Rehner theoryTheoretical investigation of the swelling of polysaccharide microgels in sugar solutions
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description
researcher ORCID ID=0000-0003-4964-0247
@en
wetenschapper
@nl
name
Ruud G. Van Der Sman
@en
Ruud G. Van Der Sman
@nl
type
label
Ruud G. Van Der Sman
@en
Ruud G. Van Der Sman
@nl
altLabel
van der Sman RG
@en
prefLabel
Ruud G. Van Der Sman
@en
Ruud G. Van Der Sman
@nl
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P31
P496
0000-0003-4964-0247