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Advances in Colloid and Interface Science|May 15, 2012
Soft matter approaches to food structuringR G M van der SmanFood & Function|May 16, 2018
Theoretical investigation of the swelling of polysaccharide microgels in sugar solutionsR G M van der SmanJournal of Colloid and Interface Science|August 10, 2010
Drag force on spheres confined on the center line of rectangular microchannelsR G M van der SmanPhysical Review. E, Statistical, Nonlinear, and Soft Matter Physics|October 10, 2006
Galilean invariant lattice Boltzmann scheme for natural convection on square and rectangular latticesR G M van der SmanAdvances in Colloid and Interface Science|April 13, 2016
Filler functionality in edible solid foamsR G M van der SmanCurrent Research in Food Science|May 11, 2026
Prerequisites for pore formation in foodsR G M van der SmanFood & Function|October 7, 2014
Effects of salt on the expansion of starchy snacks: a multiscale analysisR G M van der Sman, J BroezeCurrent Research in Food Science|March 4, 2024
Causal factors concerning the texture of French fries manufactured at industrial scaleR G M van der Sman, Esther SchenkJournal 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 BroezeJournal of Theoretical Biology|July 10, 2012
Prediction of postharvest firmness of apple using biological switch modelR G M van der Sman, M SandersPageof 5