Els H. A. de Hoog - Concepedia

Author

Els H. A. de Hoog

Wageningen University & Research

Also Known As

E. H. A. de Hoog, E.H.A de Hoog, E.H.A. DE HOOG, E.H.A. de Hoog, Els H. A. De Hoog, Els H. A. de Hoog, Els H.A. de Hoog

Publications

1.9K

Citations

H-Index

Concepts

All Affiliations

Wageningen University & Research Utrecht University Nederlands Instituut Voor Zuivel Oonderzoek TiFN Food & Nutrition

About

Els H. A. de Hoog is an author at Wageningen University & Research specializing in engineering, soft matter, and biophysics.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	14	15	817
2	Medicine	7	7	451
3	Health Sciences	3	3	328
4	Natural Sciences	3	3	200
5	Public Health	1	1	48

Els H. A. de Hoog

Publications

1.7K

Citations

H-Index

Page 1

	Year	Citations
Preparation of Monodisperse, Fluorescent PMMA–Latex Colloids by Dispersion Polymerization Gilles Bosma, C. Pathmamanoharan, Els H. A. de Hoog, Journal of Colloid and Interface Science Colloid ChemistryColloidal MaterialEngineeringPolymer ScienceFluorescent Pmma–latex Colloids	2002	195
The occurrence of in-mouth coalescence of emulsion droplets in relation to perception of fat D.M. Dresselhuis, Els H. A. de Hoog, Martien A. Cohen Stuart, Food Hydrocolloids In-mouth CoalescenceBody CompositionEmulsion DropletsFood TextureEmulsion	2007	193
Tribology of o/w Emulsions Under Mouth-like Conditions: Determinants of Friction D.M. Dresselhuis, H. J. Klok, Martien A. Cohen Stuart, Food Biophysics	2007	154
Direct observation of crystallization and aggregation in a phase-separating colloid-polymer suspension Els H. A. de Hoog, Willem K. Kegel, Alfons van Blaaderen, Physical review. E, Statistical physics, plasmas, fluids, and related interdisciplinary topics Colloidal MaterialEngineeringChemistrySoft MatterChemical Engineering	2001	129
Food colloids under oral conditions George A. van Aken, Monique H. Vingerhoeds, Els H. A. de Hoog Current Opinion in Colloid & Interface Science Food ColloidNutritionFood ColloidsColloidal PropertyMicrobiology	2007	123
Acid-Induced Cold Gelation of Globular Proteins: Effects of Protein Aggregate Characteristics and Disulfide Bonding on Rheological Properties Arno C. Alting, Mireille Weijers, Els H. A. de Hoog, Journal of Agricultural and Food Chemistry Protein ChemistryBiopolymer GelCold GelationProtein AssemblyBiochemistry	2004	119
Measurement of the Interfacial Tension of a Phase-Separated Colloid−Polymer Suspension Els H. A. de Hoog, H. N. W. Lekkerkerker The Journal of Physical Chemistry B Materials ScienceColloid ChemistryPolymer-rich Fluid PhasesColloidal MaterialLow Interfacial Tension	1999	97
Lubrication of Oral Surfaces by Food Emulsions: the Importance of Surface Characteristics Els H. A. de Hoog, Jon F. Prinz, Linda Huntjens, Journal of Food Science Food ColloidEngineeringMucosal SurfacesHydrodynamic LubricationMechanics	2006	92
Fat retention at the tongue and the role of saliva: Adhesion and spreading of ‘protein-poor’ versus ‘protein-rich’ emulsions D.M. Dresselhuis, Martien A. Cohen Stuart, George A. van Aken, Journal of Colloid and Interface Science Oral CavityPhysiologyOral BiologyFood TextureSalivary Gland	2008	87
Partial coalescence as a tool to control sensory perception of emulsions Jan Benjamins, Monique H. Vingerhoeds, Franklin D. Zoet, Food Hydrocolloids Cognitive ScienceSensory NeurosciencePartial CoalescenceSensory PerceptionSensory Science (Early Childhood Education)	2008	73

Page 1