S.P.F.M. Roefs - Concepedia

Concepedia

Author

S.P.F.M. Roefs

Nederlands Instituut Voor Zuivel Oonderzoek

Also Known As

Roefs, S.P.F.M., S. P. F. M. Roefs, S.P.F.M. ROEFS, S.P.F.M. Roefs, Sebastianus P. F. M. Roefs, Sebastianus P.F.M. Roefs

29

Publications

2.1K

Citations

19

H-Index

35

Concepts

All Affiliations

Nederlands Instituut Voor Zuivel Oonderzoek Wageningen University & Research Graduate School Experimental Plant Sciences

SR

About

S.P.F.M. Roefs is an author at Nederlands Instituut Voor Zuivel Oonderzoek specializing in biophysics, biochemistry, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Biochemistry	9	9	963
2	Engineering	6	6	672
3	Medicine	4	4	279
4	Natural Sciences	3	3	481
5	Health Sciences	1	1	25

S.P.F.M. Roefs

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19

Publications

2.1K

Citations

19

H-Index

	Year	Citations
A Model for the Denaturation and Aggregation of β‐Lactoglobulin S.P.F.M. Roefs, C. G. de Kruif European Journal of Biochemistry	1994	370
Kinetics of Heat-Induced Aggregation of β-Lactoglobulin Marleen Verheul, S.P.F.M. Roefs, C. G. de Kruif Journal of Agricultural and Food Chemistry EngineeringFood BiophysicsPolysaccharideProtein Phase SeparationAnalytical Ultracentrifugation	1998	267
Association behavior of native ?-lactoglobulin Marleen Verheul, Jan Skov Pedersen, S.P.F.M. Roefs, Biopolymers	1999	206
Structure of whey protein gels, studied by permeability, scanning electron microscopy and rheology Marleen Verheul, S.P.F.M. Roefs Food Hydrocolloids Biopolymer GelEngineeringElectron MicroscopySoft MatterProtein Refolding	1998	136
Structure of acid casein gels 2. Dynamic measurements and type of interaction forces S.P.F.M. Roefs, T. van Vliet Colloids and Surfaces Protein ChemistryDynamic MeasurementsBiopolymer GelBiochemistryNatural Sciences	1990	118
Preliminary note on the change in casein micelles caused by acidification S.P.F.M. Roefs, P. Walstra, Douglas G. Dalgleish, Socio-Environmental Systems Modeling Food ChemistryFood ColloidBiochemistryCasein MicellesMicelle	1985	114
Structure of acid casein gels 1. Formation and model of gel network S.P.F.M. Roefs, A.E.A. de Groot-Mostert, T. van Vliet Colloids and Surfaces Protein ChemistryBiopolymer GelBiochemistryGel NetworkBiophysics	1990	111
Structure of Particulate Whey Protein Gels: Effect of NaCl Concentration, pH, Heating Temperature, and Protein Composition Marleen Verheul, S.P.F.M. Roefs Journal of Agricultural and Food Chemistry Protein CompositionEngineeringFood BiophysicsGel PermeabilityProtein Phase Separation	1998	98
Power Law Behavior of Structural Properties of Protein Gels Marleen Verheul, S.P.F.M. Roefs, J. Mellema, Langmuir	1998	97
Aggregation of β-lactoglobulin studied by <i>in situ</i> light scattering Marion Hoffmann, S.P.F.M. Roefs, Marleen Verheul, Journal of Dairy Research Salt ConcentrationBiochemistryPhotochemistrySitu Light ScatteringNatural Sciences	1996	96

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