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Cornelis G de Kruif

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The Journal of Dairy Research|February 13, 2007
Disruption and reassociation of casein micelles during high pressure treatment: influence of whey proteinsThom Huppertz, Cornelis G de Kruif
Journal of Agricultural and Food Chemistry|August 3, 2006
Disruption and reassociation of casein micelles under high pressure: influence of milk serum composition and casein micelle concentrationThom Huppertz, Cornelis G de Kruif
Biomacromolecules|March 3, 2007
Biocompatible micro-gel particles from cross-linked casein micellesThom Huppertz, Mary A Smiddy, Cornelis G de Kruif
Journal of Dairy Science|August 5, 2004
Gelation of casein-whey protein mixturesAstrid J Vasbinder, Fred van de Velde, Cornelis G de Kruif
Journal of Agricultural and Food Chemistry|May 27, 2004
Complexation of whey proteins with carrageenanFanny Weinbreck, Hans Nieuwenhuijse, Gerard W Robijn, et al.
Advances in Colloid and Interface Science|March 3, 2012
Casein micelles and their internal structureCornelis G de Kruif, Thom Huppertz, Volker S Urban, et al.
Langmuir : the ACS Journal of Surfaces and Colloids|July 28, 2004
Influence of calcium on the self-assembly of partially hydrolyzed alpha-lactalbuminJohanna F Graveland-Bikker, Richard Ipsen, Jeanette Otte, et al.
Langmuir : the ACS Journal of Surfaces and Colloids|July 14, 2004
Diffusivity of whey protein and gum arabic in their coacervatesFanny Weinbreck, Harry S Rollema, R Hans Tromp, et al.
Protein Science : a Publication of the Protein Society|February 24, 2004
Oligomerization of hydrophobin SC3 in solution: from soluble state to self-assemblyXiaoqin Wang, Johanna F Graveland-Bikker, Cornelis G de Kruif, et al.
Langmuir : the ACS Journal of Surfaces and Colloids|March 4, 2011
Lubrication, adsorption, and rheology of aqueous polysaccharide solutionsJason R Stokes, Lubica Macakova, Agnieszka Chojnicka-Paszun, et al.
Pageof 2

Showing results (1-10 of 13) with videos related to

Sort By:
Pageof 2
The Journal of Dairy Research|February 13, 2007
Disruption and reassociation of casein micelles during high pressure treatment: influence of whey proteinsThom Huppertz, Cornelis G de Kruif
Journal of Agricultural and Food Chemistry|August 3, 2006
Disruption and reassociation of casein micelles under high pressure: influence of milk serum composition and casein micelle concentrationThom Huppertz, Cornelis G de Kruif
Biomacromolecules|March 3, 2007
Biocompatible micro-gel particles from cross-linked casein micellesThom Huppertz, Mary A Smiddy, Cornelis G de Kruif
Journal of Dairy Science|August 5, 2004
Gelation of casein-whey protein mixturesAstrid J Vasbinder, Fred van de Velde, Cornelis G de Kruif
Journal of Agricultural and Food Chemistry|May 27, 2004
Complexation of whey proteins with carrageenanFanny Weinbreck, Hans Nieuwenhuijse, Gerard W Robijn, et al.
Advances in Colloid and Interface Science|March 3, 2012
Casein micelles and their internal structureCornelis G de Kruif, Thom Huppertz, Volker S Urban, et al.
Langmuir : the ACS Journal of Surfaces and Colloids|July 28, 2004
Influence of calcium on the self-assembly of partially hydrolyzed alpha-lactalbuminJohanna F Graveland-Bikker, Richard Ipsen, Jeanette Otte, et al.
Langmuir : the ACS Journal of Surfaces and Colloids|July 14, 2004
Diffusivity of whey protein and gum arabic in their coacervatesFanny Weinbreck, Harry S Rollema, R Hans Tromp, et al.
Protein Science : a Publication of the Protein Society|February 24, 2004
Oligomerization of hydrophobin SC3 in solution: from soluble state to self-assemblyXiaoqin Wang, Johanna F Graveland-Bikker, Cornelis G de Kruif, et al.
Langmuir : the ACS Journal of Surfaces and Colloids|March 4, 2011
Lubrication, adsorption, and rheology of aqueous polysaccharide solutionsJason R Stokes, Lubica Macakova, Agnieszka Chojnicka-Paszun, et al.
Pageof 2