Cornelus G. de Kruif

Complex coacervation of proteins and anionic polysaccharides

Cornelus G. de Kruif, Fanny Weinbreck, Renko de Vries · Current Opinion in Colloid & Interface Science · 2004 · 1.1K citations

Biochemistry, Protein Folding, Natural Sciences +7

Number of thiol groups rather than the size of the aggregates determines the hardness of cold set whey protein gels

Arno C. Alting, R.J. Hamer, Cornelus G. de Kruif et al. · Food Hydrocolloids · 2003 · 159 citations · Full text

Food Colloid, Engineering, Thiol Groups +5

Rheological properties of whey protein/gum arabic coacervates

Fanny Weinbreck, R.H.W. Wientjes, Hans Nieuwenhuijse et al. · Journal of Rheology · 2004 · 149 citations

Biology, Cornelus G., Rheological Measurement +9

Texture of acid milk gels: formation of disulfide cross-links during acidification

Astrid J Vasbinder, Arno C. Alting, Ronald W. Visschers et al. · International Dairy Journal · 2003 · 130 citations

Food Chemistry, Disulfide Cross-links, Biomanufacturing +7

Lubrication Properties of Protein Aggregate Dispersions in a Soft Contact

Agnieszka Chojnicka, Saskia de Jong, Cornelus G. de Kruif et al. · Journal of Agricultural and Food Chemistry · 2008 · 72 citations