RGM van der Sman

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	All	Since 2016
Citations	4783	2107
h-index	39	26
i10-index	86	68

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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
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
E PaudelWageningen UniversityVerified email at wur.nl
Atze Jan van der GootAssociate Professor Food Process Engineering, Wageningen UniversityVerified email at wur.nl
Ashim DattaCornell UniversityVerified email at cornell.edu
Lucas J. van VlietProfessor of Multidimensional Image Analysis, Delft University of TechnologyVerified email at TUDelft.NL
D. Kandhaiassistant professor of Computational Science, University of AmsterdamVerified email at uva.nl
Takasi NisisakoAssociate Professor, Tokyo Institute of TechnologyVerified email at m.titech.ac.jp
X JinSoochow UniversityVerified email at suda.edu.cn
D.C. Esveld (Erik)Scienstist Food & Biobased Research Wageningen UniversityVerified email at wur.nl
M.A.I. (Maarten) SchutyserWageningen UniversityVerified email at wur.nl
Natalia M. HomanResearcherVerified email at quantumwise.com
Mulugeta Admasu DeleleBahir Dar University, Institute of Technology, EthiopiaVerified email at bdu.edu.et
Paul Van LiedekerkeINRIA, ParisVerified email at inria.fr
Dr. Jan CarmelietProfessor für Bauphysik, ETH ZürichVerified email at arch.ethz.ch
Thijs DefraeyeEmpa (Swiss Federal Labs)Verified email at empa.ch
P.M. (Lina) SarroDelft University of Technology, DIMES, The NetherlandsVerified email at tudelft.nl
Shyam S SablaniWashington State UniversityVerified email at wsu.edu

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	446	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	340	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	169	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	158	2005
Convection-diffusion lattice Boltzmann scheme for irregular lattices RGM Van der Sman, MH Ernst Journal of Computational Physics 160 (2), 766-782, 2000	134	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	129	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	125	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	120	2013
The science of food structuring RGM Van der Sman, AJ Van der Goot Soft Matter 5 (3), 501-510, 2008	102	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	98	2006
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	94	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	93	2010
Moisture transport during cooking of meat: An analysis based on Flory-Rehner theory RGM Van der Sman Meat science 76 (4), 730-738, 2007	93	2007
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	84	2006
Handbook of food and bioprocess modeling techniques SS Sablani, AK Datta, MS Rahman, AS Mujumdar CRC Press, 2006	83	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	75	2003
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	73	2008
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	71	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	71	2005
Soft matter approaches to food structuring RGM Van der Sman Advances in colloid and interface science 176, 18-30, 2012	68	2012

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