| 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 | 548 | 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 | 433 | 2006 |
| 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 | 198 | 2012 |
| 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 | 192 | 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 | 189 | 2002 |
| 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 | 186 | 2013 |
| 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 | 158 | 2010 |
| 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 | 152 | 2004 |
| Thermo-mechanical processing of plant proteins using shear cell and high-moisture extrusion cooking SHV Cornet, SJE Snel, FKG Schreuders, RGM van der Sman, M Beyrer, ... Critical Reviews in Food Science and Nutrition 62 (12), 3264-3280, 2022 | 144 | 2022 |
| 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 | 144 | 2006 |
| Convection-diffusion lattice Boltzmann scheme for irregular lattices RGM Van der Sman, MH Ernst Journal of Computational Physics 160 (2), 766-782, 2000 | 142 | 2000 |
| The science of food structuring RGM Van der Sman, AJ Van der Goot Soft Matter 5 (3), 501-510, 2008 | 137 | 2008 |
| Moisture transport during cooking of meat: An analysis based on Flory-Rehner theory RGM Van der Sman Meat science 76 (4), 730-738, 2007 | 130 | 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 | 115 | 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 | 104 | 2006 |
| Soft matter approaches to food structuring RGM Van der Sman Advances in colloid and interface science 176, 18-30, 2012 | 93 | 2012 |
| 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 | 93 | 2003 |
| Predictions of glass transition temperature for hydrogen bonding biomaterials RGM Van Der Sman The Journal of Physical Chemistry B 117 (50), 16303-16313, 2013 | 91 | 2013 |
| 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 | 91 | 2008 |
| Prediction of the time evolution of pH in meat JR Hamoen, HM Vollebregt, RGM Van Der Sman Food chemistry 141 (3), 2363-2372, 2013 | 89 | 2013 |
Remko BoomProfessor of Food Process Engineering在 wur.nl 的电子邮件经过验证
