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R G M van der Sman

Showing results (1-10 of 40) with videos related to

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Meat Science|April 27, 2013
Modeling cooking of chicken meat in industrial tunnel ovens with the Flory-Rehner theoryR G M van der Sman
Food & Function|January 12, 2017
Predicting the solubility of mixtures of sugars and their replacers using the Flory-Huggins theoryR G M van der Sman
Meat Science|November 9, 2011
Moisture transport during cooking of meat: An analysis based on Flory-Rehner theoryR G M van der Sman
Soft Matter|August 19, 2015
Hyperelastic models for hydration of cellular tissueR G M van der Sman
Current Research in Food Science|March 21, 2023
Interactions in plasticizer mixtures used for sugar replacementR G M van der Sman
The Journal of Physical Chemistry. B|December 7, 2013
Predictions of glass transition temperature for hydrogen bonding biomaterialsR G M van der Sman
Current Research in Food Science|April 27, 2023
Lattice Boltzmann model for freezing of French friesR G M van der Sman
Current Research in Food Science|April 26, 2021
Thermodynamic description of the chemical leavening in biscuitsR G M van der Sman
Advances in Colloid and Interface Science|May 15, 2012
Soft matter approaches to food structuringR G M van der Sman
Food & Function|May 16, 2018
Theoretical investigation of the swelling of polysaccharide microgels in sugar solutionsR G M van der Sman
Pageof 4

Showing results (1-10 of 40) with videos related to

Sort By:
Pageof 4
Meat Science|April 27, 2013
Modeling cooking of chicken meat in industrial tunnel ovens with the Flory-Rehner theoryR G M van der Sman
Food & Function|January 12, 2017
Predicting the solubility of mixtures of sugars and their replacers using the Flory-Huggins theoryR G M van der Sman
Meat Science|November 9, 2011
Moisture transport during cooking of meat: An analysis based on Flory-Rehner theoryR G M van der Sman
Soft Matter|August 19, 2015
Hyperelastic models for hydration of cellular tissueR G M van der Sman
Current Research in Food Science|March 21, 2023
Interactions in plasticizer mixtures used for sugar replacementR G M van der Sman
The Journal of Physical Chemistry. B|December 7, 2013
Predictions of glass transition temperature for hydrogen bonding biomaterialsR G M van der Sman
Current Research in Food Science|April 27, 2023
Lattice Boltzmann model for freezing of French friesR G M van der Sman
Current Research in Food Science|April 26, 2021
Thermodynamic description of the chemical leavening in biscuitsR G M van der Sman
Advances in Colloid and Interface Science|May 15, 2012
Soft matter approaches to food structuringR G M van der Sman
Food & Function|May 16, 2018
Theoretical investigation of the swelling of polysaccharide microgels in sugar solutionsR G M van der Sman
Pageof 4