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Food Chemistry|July 23, 2013
Prediction of the time evolution of pH in meatJ R Hamoen, H M Vollebregt, R G M van der SmanCurrent Research in Food Science|December 16, 2024
Rheology of paste-like food inks for 3D printing: Effects of nutrient and water contentZ Y Bugday, A Venkatachalam, P D Anderson, et al.Foods (Basel, Switzerland)|April 30, 2021
Study on the Rehydration Quality Improvement of shiitake Mushroom by Combined Drying MethodsLina Hu, Jinfeng Bi, Xin Jin, et al.Current Research in Food Science|December 1, 2025
Prediction of cabbage seed drying at lab and industrial scale using a 'non-equilibrium' sorption isotherm modelJ Veser, W Peeters, M A I Schutyser, et al.Advances in Colloid and Interface Science|June 24, 2008
Classification and evaluation of microfluidic devices for continuous suspension fractionationT Kulrattanarak, R G M van der Sman, C G P H Schroën, et al.Journal of Colloid and Interface Science|September 3, 2004
Influence of dynamic interfacial tension on droplet formation during membrane emulsificationS van der Graaf, C G P H Schroën, R G M van der Sman, et al.Food Research International (Ottawa, Ont.)|April 6, 2020
Dextrose equivalence of maltodextrins determines particle morphology development during single sessile droplet dryingI Siemons, R G A Politiek, R M Boom, et al.Langmuir : the ACS Journal of Surfaces and Colloids|April 19, 2006
Lattice Boltzmann simulations of droplet formation in a T-shaped microchannelS van der Graaf, T Nisisako, C G P H Schroën, et al.Advances in Colloid and Interface Science|March 13, 2012
Suspension flow in microfluidic devices--a review of experimental techniques focussing on concentration and velocity gradientsA M C van Dinther, C G P H Schroën, F J Vergeldt, et al.Journal of Colloid and Interface Science|December 7, 2010
Mixed motion in deterministic ratchets due to anisotropic permeabilityT Kulrattanarak, R G M van der Sman, Y S Lubbersen, et al.Pageof 5