C.G. (Kees) de Kruif
C.G. (Kees) de Kruif
Professor of Applied Physical and Colloid Chemistry
Bestätigte E-Mail-Adresse bei UU.NL - Startseite
Zitiert von
Zitiert von
Complex coacervation of proteins and anionic polysaccharides
CG De Kruif, F Weinbreck, R de Vries
Current opinion in colloid & interface science 9 (5), 340-349, 2004
Complex coacervation of whey proteins and gum arabic
F Weinbreck, R De Vries, P Schrooyen, CG De Kruif
Biomacromolecules 4 (2), 293-303, 2003
Polysaccharide protein interactions
CG De Kruif, R Tuinier
Food hydrocolloids 15 (4-6), 555-563, 2001
Hard sphere colloidal dispersions: Viscosity as a function of shear rate and volume fraction
CG de Kruif, EMF van Iersel, A Vrij, WB Russel
The Journal of chemical physics 83 (9), 4717-4725, 1985
Casein micelles and their internal structure
CG De Kruif, T Huppertz, VS Urban, AV Petukhov
Advances in colloid and interface science 171, 36-52, 2012
Casein micelle structure, functions and interactions
CG De Kruif, C Holt
Advanced dairy chemistry—1 proteins: part a/part b, 233-276, 2003
A model for the denaturation and aggregation of β‐lactoglobulin
SPFM Roefs, KG De Kruif
European journal of biochemistry 226 (3), 883-889, 1994
Hard‐sphere colloidal dispersions: the scaling of rheological properties with particle size, volume fraction, and shear rate
JC Van der Werff, CG De Kruif
Journal of Rheology 33 (3), 421-454, 1989
Depletion-induced phase separation in colloid–polymer mixtures
R Tuinier, J Rieger, CG De Kruif
Advances in colloid and interface science 103 (1), 1-31, 2003
Unique milk protein based nanotubes: food and nanotechnology meet
JF Graveland-Bikker, CG De Kruif
Trends in Food Science & Technology 17 (5), 196-203, 2006
Kinetics of heat-induced aggregation of β-lactoglobulin
M Verheul, SPFM Roefs, KG de Kruif
Journal of Agricultural and Food Chemistry 46 (3), 896-903, 1998
Casein–whey protein interactions in heated milk: the influence of pH
AJ Vasbinder, CG De Kruif
International dairy journal 13 (8), 669-677, 2003
Stability of casein micelles in milk
R Tuinier, CG De Kruif
The Journal of chemical physics 117 (3), 1290-1295, 2002
Casein micelle interactions
CG De Kruif
International Dairy Journal 9 (3-6), 183-188, 1999
Microencapsulation: its application in nutrition
PMM Schrooyen, R van der Meer, CG De Kruif
Proceedings of the Nutrition Society 60 (4), 475-479, 2001
Complexation of whey proteins with carrageenan
F Weinbreck, H Nieuwenhuijse, GW Robijn, CG De Kruif
Journal of Agricultural and Food Chemistry 52 (11), 3550-3555, 2004
Supra-aggregates of casein micelles as a prelude to coagulation
CG De Kruif
Journal of Dairy Science 81 (11), 3019-3028, 1998
Interaction of pectin and casein micelles
A Maroziene, CG De Kruif
Food hydrocolloids 14 (4), 391-394, 2000
Linear viscoelastic behavior of dense hard-sphere dispersions
JC Van der Werff, CG De Kruif, C Blom, J Mellema
Physical Review A 39 (2), 795, 1989
Microencapsulation of oils using whey protein/gum arabic coacervates
F Weinbreck, M Minor, CG De Kruif
Journal of microencapsulation 21 (6), 667-679, 2004
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