Peter J. J. M. van Mil

Author

Nederlands Instituut Voor Zuivel Oonderzoek

Also Known As

P J J M Van Mil, P. J. J. M. Van Mil, P. J. J. M. van Mil, P.J.J. Mil, P.J.J.M. Van Mil, P.J.J.M. van Mil, Peter J. J. M. van Mil, Peter J.J.M van Mil

Publications

1.2K

Citations

H-Index

Concepts

All Affiliations

Nederlands Instituut Voor Zuivel Oonderzoek Utrecht University

About

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

#	Concept	H-Index	Publications	Citations
1	Engineering	5	5	460
2	Health Sciences	5	5	409
3	Medicine	4	4	523
4	Public Health	2	2	248
5	Natural Sciences	1	1	96

Peter J. J. M. van Mil

Publications

1.2K

Citations

H-Index

Page 1

	Year	Citations
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 Protein ChemistryThiol GroupEngineeringBiochemistryProtein Folding	1997	351
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, Journal of Agricultural and Food Chemistry NutritionFood AnalysisSensory ScienceFlavor ReleaseFood Chemistry	2002	213
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
Acid-induced gelation of heat-treated milk studied by diffusing wave spectroscopy Astrid J Vasbinder, Peter J. J. M. van Mil, Arjen Bot, Colloids and Surfaces B Biointerfaces Wave SpectroscopyFood TechnologyFood EngineeringThermodynamicsFood Processing	2001	121
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
Gelation of proteins from milk C. G. de Kruif, Marion Hoffmann, Marieke E. van Marle, Faraday Discussions Food ColloidColloidal MaterialEngineeringFood BiophysicsProtein Phase Separation	1995	60
Storage stability of whole milk powder : effects of process and storage conditions on product properties Peter J. J. M. van Mil, J. A. Jans Netherlands milk and dairy journal Materials ScienceShelf LifeStorage StabilityWhole Milk PowderProduct Properties	1991	48
Freeze concentration of dairy products. Peter J. J. M. van Mil, S. Bouman Netherlands milk and dairy journal NutritionFood PreservationPublic HealthFood TechnologyFreeze Concentration	1990	35
Isothermal and Scanning Calorimetry Measurements on β-Lactoglobulin Marion Hoffmann, J.C. van Miltenburg, J.P. van der Eerden, The Journal of Physical Chemistry B EngineeringMolecular ThermodynamicsBiochemistryDifferential Scanning CalorimetryScanning Calorimetry Measurements	1997	25
The suitability of scanning calorimetry to investigate slow irreversible protein denaturation Marion Hoffmann, J.C. van Miltenburg, Peter J. J. M. van Mil Thermochimica Acta Protein ChemistryBiochemistryDifferential Scanning CalorimetryProtein FoldingBioanalysis	1997	16

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