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R

R.G.M. van der Sman

wageningen university & research

47H指数
224论文数
7.2K被引数
收录论文 138
发表时间
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Inside the cooling die: prediction of the flow profile of a high-moisture soy protein melt during extrusion冷却模具内部：挤压过程中高水分大豆蛋白熔体的流动剖面预测
errFood Hydrocolloids
IF12.4
err2026-09-24
err0
errOAAI
errMartijn I. Gobes; Sam A. Kuijpers; Camilla Terenzi; John P.M. van Duynhoven; Johannes Hohlbein; Ruud G.M. van der Sman
err分享
err收藏
Edible Soft Matter in between Fluid and Solid States可食软物质在流体和固体状态之间
errCurrent Research in Food Science
IF7
err2026-09-09
err0
errOAAI
errRuud G.M. van der Sman; Patrick D. Anderson; Luciano Teresi
err分享
err收藏
Structuring fat like tissue for functionality in plant-based meat analogues构建类脂肪组织以实现植物基肉类仿制品的功能性
errFood Structure-Netherlands
IF5.9
err2026-07-08
err0
errOAAI
errR.G.M. van der Sman; A.G. Marangoni
err分享
err收藏
Modelling of enzyme inactivation and quality changes during blanching of green beans绿豆烫漂过程中酶失活和品质变化的建模
errCurrent Research in Food Science
IF7
err2026-05-16
err0
errOAAI
errRuud G.M. van der Sman; Sophie M. Delbaere; Rian A.H. Timmermans
err分享
err收藏
Phase field modelling of fracturing in frozen foods冻结食品中断裂的相场模拟
errCurrent Research in Food Science
IF7
err2026-05-15
err0
errOAAI
errRuud van der Sman
err分享
err收藏
Prerequisites for pore formation in foods食品中孔洞形成的前提条件
errCurrent Research in Food Science
IF7
err2026-04-28
err0
errOAAI
errR.G.M. van der Sman
err分享
err收藏
A multiphase and multiscale mechanistic model for hot air drying of shiitake mushroom一种用于香菇热风干燥的多相多尺度机理模型
errCurrent Research in Food Science
IF7
err2025-12-29
err0
errOAAI
errLina Hu; Xin Jin; Yitong Xie; Jinfeng Bi; Ruud G.M. van der Sman
err分享
err收藏
Impact of pH, temperature, and moisture on the rheological behaviour of soy protein concentrate doughspH、温度和水分对大豆蛋白浓缩物面团流变行为的影响
errFood Hydrocolloids
IF12.4
err2025-12-02
err0
PREAI
errMartijn I. Gobes; Yağmur Buğday; John P.M. van Duynhoven; Johannes Hohlbein; Ruud G.M. van der Sman
err分享
err收藏
A generic scientific machine learning framework for fruit and vegetable quality prediction一种通用的科学机器学习框架，用于水果和蔬菜质量预测
errPostharvest Biology and Technology
IF6.8
err2025-12-01
err0
errOAAI
errXuezhen Guo; Charlotte J. Harbers; Hannelore E.J.M. Heuer; Qianxixi Min; Ying Liu; Ernst J. Woltering; Leo F.M. Marcelis; Ruud G.M. van der Sman
err分享
err收藏
Programmable shape morphing of drying foods via symmetry breaking通过对称性破缺实现干燥食品的可编程形状变形
errCurrent Research in Food Science
IF7
err2025-11-06
err0
errOAAI
errR.G.M. van der Sman; Michele Curatolo; Luciano Teresi
err分享
err收藏
Prediction of cabbage seed drying at lab and industrial scale using a ‘non-equilibrium’ sorption isotherm model基于“非平衡”吸附等温线模型对实验室和工业规模甘蓝种子干燥的预测
errCurrent Research in Food Science
IF7
err2025-11-04
err0
errOAAI
errJ. Veser; W. Peeters; M.A.I. Schutyser; R.G.M. van der Sman
err分享
err收藏
Optimisation of primed cabbage seed drying via quality models, state diagrams and two-stage drying通过质量模型、状态图和两阶段干燥优化预催芽甘蓝种子的干燥过程
errFuture Foods
IF8.2
err2025-10-22
err0
errOAAI
errJ. Veser; W. Hartman; S. Guidry; M.A.I. Schutyser; R.G.M. van der Sman
err分享
err收藏
Physics-Informed Neural Network for prediction of post-harvest firmness of avocados基于物理信息的神经网络用于预测鳄梨采后硬度
errPostharvest Biology and Technology
IF6.8
err2025-09-16
err0
errOAAI
errR.G.M. van der Sman; X. Guo; R. Pedreschi
err分享
err收藏
Interaction of milk fat solidification and cheese cooling
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2025-07-01
err0
errOAAI
errvan der Sman, R. G. M.; van den Hoek, I. A. F.; Zhao, Y.
err分享
err收藏
Rotated Fourier transform (RFT) enables the quantification of anisotropic structure in high-moisture plant-protein extrudates旋转傅里叶变换（RFT）能够量化高水分植物蛋白挤压物中的各向异性结构
errFood Structure
IF5.9
err2025-06-06
err0
errOAAI
errMartijn I. Gobes; Sam A. Kuijpers; Camilla Terenzi; Ruud G.M. van der Sman; John P.M. van Duynhoven; Johannes Hohlbein
err分享
err收藏
Effect of drying conditions on quality of primed cabbage seeds and ethanol degradation as promising quality parameter干燥条件对处理过甘蓝种子的质量及乙醇降解作为有前景的质量参数的影响
errDRYING TECHNOLOGY
IF2.7
err2025-02-03
err0
errOAAI
errVeser, J.; van der Tuin, J.; Kodde, J.; Groot, S. P. C.; van der Sman, R. G. M.; Schutyser, M. A. I.
err分享
err收藏
Soluble fibres modulate dough rheology and gluten structure via hydrogen bond density and Flory-Huggins water interaction parameter
errCURRENT RESEARCH IN FOOD SCIENCE
IF7
err2025-01-01
err0
errOAAI
errRenzetti, Stefano; Lambertini, Lisa; Mocking-Bode, Helene C. M.; van der Sman, Ruud G. M.
err分享
err收藏
Buckling during drying of edible soft matter with cylindrical core–shell geometry干燥过程中具有圆柱形核-壳结构的食用软物质的屈曲
errCurrent Research in Food Science
IF7
err2025-01-01
err0
errOAAI
errR.G.M. van der Sman; Michele Curatolo; Luciano Teresi
err分享
err收藏
Universal or species-specific influence of moisture on the glass transition in various horticultural seeds?
errSCIENTIA HORTICULTURAE
IF4.2
err2024-12-01
err0
errOAAI
errVeser, J.; Kodde, J.; Groot, S. P. C.; Fix, R.; van der Sman, R. G. M.; Schutyser, M. A. I.
err分享
err收藏
Extrapolation of classical rheometry of plant protein pastes to extrusion conditions
errFOOD HYDROCOLLOIDS
IF12.4
err2024-05-01
err0
errOAAI
errvan der Sman, R. G. M.; Voudouris, P.
err分享
err收藏

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