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Food Chemistry|February 16, 2013
Moisture diffusivity in food materialsR G M van der Sman, M B J MeindersAdvances in Colloid and Interface Science|July 2, 2014
Mesoscale models of dispersions stabilized by surfactants and colloidsR G M van der Sman, M B J MeindersMeat 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 5