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Food & Function|October 7, 2014
Effects of salt on the expansion of starchy snacks: a multiscale analysisR G M van der Sman, J BroezeJournal of Physics. Condensed Matter : an Institute of Physics Journal|October 28, 2014
Multiscale analysis of structure development in expanded starch snacksR G M van der Sman, J BroezeMeat Science|April 27, 2013
Modeling cooking of chicken meat in industrial tunnel ovens with the Flory-Rehner theoryR G M van der SmanFood & Function|January 12, 2017
Predicting the solubility of mixtures of sugars and their replacers using the Flory-Huggins theoryR G M van der SmanMeat Science|November 9, 2011
Moisture transport during cooking of meat: An analysis based on Flory-Rehner theoryR G M van der SmanCurrent Research in Food Science|March 21, 2023
Interactions in plasticizer mixtures used for sugar replacementR G M van der SmanThe Journal of Physical Chemistry. B|December 7, 2013
Predictions of glass transition temperature for hydrogen bonding biomaterialsR G M van der SmanCurrent Research in Food Science|April 27, 2023
Lattice Boltzmann model for freezing of French friesR G M van der SmanCurrent Research in Food Science|April 26, 2021
Thermodynamic description of the chemical leavening in biscuitsR G M van der SmanPageof 6