Cees G. de Kruif

Formation of Disulfide Bonds in Acid-Induced Gels of Preheated Whey Protein Isolate

Arno C. Alting, R.J. Hamer, Cees G. de Kruif et al. · Journal of Agricultural and Food Chemistry · 2000 · 239 citations

Protein Chemistry, Cold Gelation, Engineering +15

On the mechanism of stabilisation of acidified milk drinks by pectin

R. Hans Tromp, Cees G. de Kruif, Marcel van Eijk et al. · Food Hydrocolloids · 2003 · 193 citations

Food Chemistry, Acidified Milk Drinks, Food Processing +2

Cold-Set Globular Protein Gels:  Interactions, Structure and Rheology as a Function of Protein Concentration

Arno C. Alting, R.J. Hamer, Cees G. de Kruif et al. · Journal of Agricultural and Food Chemistry · 2003 · 150 citations

Study of β-lactoglobulin/acacia gum complex coacervation by diffusing-wave spectroscopy and confocal scanning laser microscopy

Christophe Schmitt, Christian Sanchez, Alf Lamprecht et al. · Colloids and Surfaces B Biointerfaces · 2001 · 112 citations

Engineering, Glycobiology, Laser Microscopy +6

Isothermal and Scanning Calorimetry Measurements on β-Lactoglobulin

Marion Hoffmann, J.C. van Miltenburg, J.P. van der Eerden et al. · The Journal of Physical Chemistry B · 1997 · 25 citations

Engineering, Molecular Thermodynamics, Biochemistry +10