R. van der Sman

Wageningen University & Research

Netherlands

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Articles (11)

Year:

2023

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2023

Year:

2023

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2023

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2023

Flow curves of cake bolus at two levels of artificial saliva follow the Herschel–Bulkley model, allowing for the derivation of the food/saliva interaction coefficient.

Year:

2022

Year:

2022

Year:

2022

Year:

2022

Year:

2022

Year:

2022

Collaborators (1)

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R. van der Sman

Research Interests

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Contact this professor

Articles (11)

Scaling relations in rheology of proteins present in meat analogs

Dust formation in French fries

Hypotheses concerning structuring of extruded meat analogs

Interactions in plasticizer mixtures used for sugar replacement

Lattice Boltzmann model for freezing of French fries

Variations of the viscous properties of a sponge cake artificial bolus with some physiological parameters

Scaling relations in rheology of concentrated starches and maltodextrins

Universal strategy for sugar replacement in foods?

Food texture design in sugar reduced cakes: Predicting batters rheology and physical properties of cakes from physicochemical principles

Thermo-mechanical processing of plant proteins using shear cell and high-moisture extrusion cooking

Interaction between large deformation and moisture transport during dehydration of vegetables

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