Research output per year
Research output 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.
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Dust formation in French fries
van der Sman, R. G. M. & van den Oudenhoven, B., 25 Feb 2023, In: Current Research in Food Science. 6, 9 p., 100466.Research output: Contribution to journal › Article › Academic › peer-review
Open Access1 Citation (Scopus) -
Effects of viscoelasticity on moisture sorption of maltodextrins
van der Sman, R. G. M., May 2023, In: Food Hydrocolloids. 139, 108481.Research output: Contribution to journal › Article › Academic › peer-review
Open Access -
Impact of physical changes in mushroom on variation in moisture sorption
Hu, L., Bi, J., Jin, X. & van der Sman, R., Aug 2023, In: Journal of Food Engineering. 351, 11 p., 111506.Research output: Contribution to journal › Article › Academic › peer-review
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Interactions in plasticizer mixtures used for sugar replacement
van der Sman, R. G. M., 2023, In: Current Research in Food Science. 6, 11 p., 100472.Research output: Contribution to journal › Article › Academic › peer-review
Open Access -
Scaling relations in rheology of proteins present in meat analogs
van der Sman, R. G. M., Chakraborty, P., Hua, N. P. & Kollmann, N., Feb 2023, In: Food Hydrocolloids. 135, 108195.Research output: Contribution to journal › Article › Academic › peer-review
Open Access3 Citations (Scopus)
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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 2019Activity: Talk or presentation › Oral presentation › Professional
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Food structuring in cereal-based products by means of hydrogen bonding
Stefano Renzetti (Speaker) & Ruud van der Sman (Contributor)
Aug 2019Activity: Talk or presentation › Oral presentation › Professional
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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 2019Activity: Talk or presentation › Oral presentation › Professional
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Quantitative approaches in food structure and nutrition design: towards personalization and digitalization
Stefano Renzetti (Speaker) & Ruud van der Sman (Speaker)
12 Nov 2019Activity: Talk or presentation › Invited talk › Professional
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Current Research in Food Science (Journal)
Ruud van der Sman (Editor)
2019 → …Activity: Publication peer-review and editorial work › Editorial activity › Other
Press/Media
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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
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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
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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
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Efficient Fluidized Bed Drying of High Quality Seeds
Veser, J., Schutyser, M. & van der Sman, R.
1/04/21 → …
Project: PhD
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A mechanistic study on transport phenomena during drying of vegetables.
Hu, L., Boom, R. & van der Sman, R.
1/05/18 → …
Project: PhD
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Multi-scale understanding and control of spray drying processes.
Siemons, I., Schutyser, M., van der Sman, R. & Boom, R.
17/09/17 → 16/12/21
Project: PhD