Concepedia

Peter J. J. M. van Mil

PJ

13

Publications

1.2K

Citations

12

H-Index

1984

Active since

Affiliations

Nederlands Instituut Voor Zuivel Oonderzoek(Current)

Utrecht University

Peter J. J. M. van Mil is an author at Nederlands Instituut Voor Zuivel Oonderzoek specializing in food technology, biophysics, and food engineering.

Top concepts

Publications per year

1984–2002

13

Publications

13

Heat-Induced Aggregation of β-Lactoglobulin:  Role of the Free Thiol Group and Disulfide Bonds

Marion Hoffmann, Peter J. J. M. van Mil · Journal of Agricultural and Food Chemistry · 1997 · 351 citations

, , +14

Flavor Release and Perception of Flavored Whey Protein Gels:  Perception Is Determined by Texture Rather than by Release

Koen G. C. Weel, Alexandra E. M. Boelrijk, Arno C. Alting et al. · Journal of Agricultural and Food Chemistry · 2002 · 213 citations

, , +16

Heat-Induced Aggregation of β-Lactoglobulin as a Function of pH

Marion Hoffmann, Peter J. J. M. van Mil · Journal of Agricultural and Food Chemistry · 1999 · 156 citations

Acid-induced gelation of heat-treated milk studied by diffusing wave spectroscopy

Astrid J Vasbinder, Peter J. J. M. van Mil, Arjen Bot et al. · Colloids and Surfaces B Biointerfaces · 2001 · 121 citations

, , +5

Aggregation of β-lactoglobulin studied by <i>in situ</i> light scattering

Marion Hoffmann, S.P.F.M. Roefs, Marleen Verheul et al. · Journal of Dairy Research · 1996 · 96 citations

, , +9

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