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Current Research in Food Science|May 27, 2026
Phase field modelling of fracturing in frozen foodsRuud van der SmanCurrent Research in Food Science|November 17, 2025
Large-strain anisotropic behavior of meat during cooking: A finite element studyJorge Grasa, Luciano Teresi, Ruud van der SmanSoft Matter|June 19, 2024
Pore development in viscoelastic foods during dryingRuud van der Sman, Michele Curatolo, Luciano TeresiSoft Matter|April 20, 2026
Thermal dehydration of swollen heterogeneous soft materialsMichele Curatolo, Giuseppe Tomassetti, Ruud van der Sman, et al.Faraday Discussions|December 14, 2012
Soft matter approaches as enablers for food macroscale simulationAshim K Datta, Ruud van der Sman, Tushar Gulati, et al.Current Research in Food Science|November 17, 2025
Relationships between printability and rheology of inks for personalized nutritionRuud van der Sman, Bei Tian, Seyed-Ali Ghoreishy, et al.Current Research in Food Science|February 2, 2026
Correlation of T2 NMR with T g / T and viscosityRuud van der Sman, Stefano Renzetti, Panos Voudouris, et al.Journal of Colloid and Interface Science|April 29, 2009
Lattice Boltzmann simulations of droplet formation during microchannel emulsificationEduard van der Zwan, Ruud van der Sman, Karin Schroën, et al.Food Research International (Ottawa, Ont.)|March 1, 2025
Decoupling texture from nutritional composition in sugar and fat reduced pound cake: A physico-chemical approach to bakery formulationsStefano Renzetti, Irene van den Hoek, Markus Stieger, et al.Current Research in Food Science|June 16, 2025
Hydrogen bond density and glass-transition temperature govern gelatinization and gel rheology in cereal and tuber starchesStefano Renzetti, Jolanda Henket, Eric Raaijmakers, et al.Pageof 2