Ruud van der Sman

prof.dr.ir.

VLAG
Researcher DLO, Food Technology

Research activity per year

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Dive into the research topics where Ruud van der Sman is active. These topic labels come from the works of this person. Together they form a unique fingerprint. If staff member(s) published prior to his/her WUR affiliation, it is possible that the publication overview, Fingerprint and network diagram are incomplete.

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113 Article
12 Poster
10 Abstract
10 Conference paper
More
- 4 Chapter
- 2 Report

Enhancing the water holding capacity of model meat analogues through marinade composition
Cornet, S. H. V., Snel, S. J. E., Lesschen, J., van der Goot, A. J. & van der Sman, R. G. M., Feb 2021, In: Journal of Food Engineering. 290, 110283.
Research output: Contribution to journal › Article › Academic › peer-review

Open Access
3 Citations (Scopus)
Thermo-mechanical processing of plant proteins using shear cell and high-moisture extrusion cooking
Cornet, S. H. V., Snel, S. J. E., Schreuders, F. K. G., van der Sman, R. G. M., Beyrer, M. & van der Goot, A. J., 6 Jan 2021, In: Food Science and Nutrition.
Research output: Contribution to journal › Article › Academic › peer-review

Open Access
1 Citation (Scopus)
Amino acids, polyols and soluble fibres as sugar replacers in bakery applications: Egg white proteins denaturation controlled by hydrogen bond density of solutions
Renzetti, S., van den Hoek, I. A. F. & van der Sman, R. G. M., Nov 2020, In: Food Hydrocolloids. 108, 106034.
Research output: Contribution to journal › Article › Academic › peer-review

Open Access
3 Citations (Scopus)
Dextrose equivalence of maltodextrins determines particle morphology development during single sessile droplet drying
Siemons, I., Politiek, R. G. A., Boom, R. M., van der Sman, R. G. M. & Schutyser, M. A. I., 1 May 2020, In: Food Research International. 131, 108988.
Research output: Contribution to journal › Article › Academic › peer-review

Open Access
6 Citations (Scopus)
Effect of mechanical interaction on the hydration of mixed soy protein and gluten gels
Cornet, S. H. V., van der Goot, A. J. & van der Sman, R. G. M., Nov 2020, In: Current Research in Food Science. 3, p. 134-145
Research output: Contribution to journal › Article › Academic › peer-review

Open Access

5 Editorial activity
3 Oral presentation
3 Public lecture/debate/seminar
1 Invited talk

Formulating with hydrogen-bond interactions: a tool to design bakery products with improved nutritional composition
Stefano Renzetti (Speaker) & Ruud van der Sman (Contributor)
24 Apr 2019
Activity: Talk or presentation › Oral presentation › Professional
Quantitative approaches in food structure and nutrition design: towards personalization and digitalization
Stefano Renzetti (Speaker) & Ruud van der Sman (Speaker)
12 Nov 2019
Activity: Talk or presentation › Invited talk › Professional
Current Research in Food Science (Journal)
Ruud van der Sman (Editor)
2019 → …
Activity: Publication peer-review and editorial work › Editorial activity › Other
Food structuring in cereal-based products by means of hydrogen bonding
Stefano Renzetti (Speaker) & Ruud van der Sman (Contributor)
Aug 2019
Activity: Talk or presentation › Oral presentation › Professional
Hydrogen-bond interactions as quantitative descriptors of food structuring mechanisms during cereal-based food processing
Stefano Renzetti (Speaker) & Ruud van der Sman (Contributor)
17 Jun 2019
Activity: Talk or presentation › Oral presentation › Professional

Minder zoete broodjes bakken lastig, maar oplosbaar
Ruud van der Sman, Stefano Renzetti, Anke Janssen & Joost Blankestijn
15/06/19
1 Media contribution
Press/Media: Research › Other
Fundamenteel inzicht in calorie- en zoutverlaging. De kern van herformulering
R.G.M. van der Sman, S. Renzetti & M.W.J. Noort
1/06/19
1 Media contribution
Press/Media: Expert Comment › Other
Food Reformulation: Experts dagen voedingsindustrie uit
S. Renzetti, M.W.J. Noort, A.M. Janssen & R.G.M. van der Sman
5/04/19
1 Media contribution
Press/Media: Public Engagement Activities › Other

2 Active
3 Finished

A mechanistic study on transport phenomena during drying of vegetables.
Hu, L., Boom, R. & van der Sman, R.
1/05/18 → …
Project: PhD
Multi-scale understanding and control of spray drying processes.
Siemons, I., Boom, R., Schutyser, M. & van der Sman, R.
17/09/17 → …
Project: PhD
Towards a next generation meat analogues
Cornet, S., van der Goot, A. J. & van der Sman, R.
13/02/17 → 26/03/21
Project: PhD
Redesign of the mushroom processing.
Paudel, E., Boom, R. & van der Sman, R.
1/09/11 → 8/12/15
Project: PhD
Drying of healthy food products; optimal product treatment.
Jin, X., Boom, R., van Boxtel, T., van Straten, G. & van der Sman, R.
1/04/09 → 30/10/13
Project: PhD