| Hydration properties of vegetable foods explained by Flory–Rehner theory RGM Van der Sman, E Paudel, A Voda, S Khalloufi Food research international 54 (1), 804-811, 2013 | 54 | 2013 |
| Effects of cellular structure and cell wall components on water holding capacity of mushrooms E Paudel, RM Boom, E van Haaren, J Siccama, RGM van der Sman Journal of Food Engineering 187, 106-113, 2016 | 48 | 2016 |
| Characterization of β-Galactosidase Isoforms from Bacillus circulans and Their Contribution to GOS Production A Warmerdam, E Paudel, W Jia, RM Boom, AEM Janssen Applied biochemistry and biotechnology 170, 340-358, 2013 | 45 | 2013 |
| Change in water-holding capacity in mushroom with temperature analyzed by Flory-Rehner theory E Paudel, RM Boom, RGM van der Sman Food and Bioprocess Technology 8, 960-970, 2015 | 30 | 2015 |
| More efficient mushroom canning through pinch and exergy analysis E Paudel, RGM Van der Sman, N Westerik, A Ashutosh, BPC Dewi, ... Journal of Food Engineering 195, 105-113, 2017 | 16 | 2017 |
| Effects of porosity and thermal treatment on hydration of mushrooms E Paudel, RM Boom, RGM Van der Sman Food and Bioprocess Technology 9, 511-519, 2016 | 11 | 2016 |
| Water retention in mushroom during sustainable processing E Paudel PQDT-Global, 2015 | | 2015 |
| Describing dewatering during mushrom blanching with Flory Rehner's theory (online) E Paudel, RM Boom, RGM van der Sman | | 2013 |
| Conceptual Process Design of Mushroom Processing E Paudel, RGM Van der Sman, RM Boom FoodBalt-2012, 2012 | | 2012 |
| Change in Water Holding Capacity (WHC) of Mushroom during Processing: An Analysis Based on Flory Rehner’s Apprroach E Paudel, RGM Van der Sman, R Boom Faraday Discussion 158: Soft Matter Approaches to Structured Foods, 2012 | | 2012 |
RGM van der SmanAgrotechnology & Food Science, Wageningen University & ResearchVerified email at wur.nl