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Journal of Microencapsulation|March 15, 2005
Microencapsulation of oils using whey protein/gum Arabic coacervatesF Weinbreck, M Minor, C G de KruifBiomacromolecules|July 13, 2004
Composition and structure of whey protein/gum arabic coacervatesF Weinbreck, R H Tromp, C G de KruifBiomacromolecules|March 11, 2003
Complex coacervation of whey proteins and gum arabicF Weinbreck, R de Vries, P Schrooyen, et al.European Journal of Biochemistry|September 1, 1991
Kappa-casein micelles: structure, interaction and gelling studied by small-angle neutron scatteringC G de Kruif, R P MayAdvances in Colloid and Interface Science|April 12, 2003
Depletion-induced phase separation in colloid-polymer mixturesR Tuinier, J Rieger, C G de KruifBiomacromolecules|May 15, 2002
Electrosorption of pectin onto casein micellesR Tuinier, C Rolin, C G de KruifJournal of Dairy Science|June 5, 2003
Impaired rennetability of heated milk; study of enzymatic hydrolysis and gelation kineticsA J Vasbinder, H S Rollema, C G de KruifJournal of Colloid and Interface Science|February 26, 2003
Association behavior of beta-caseinJ E O'Connell, V Ya Grinberg, C G de KruifThe Proceedings of the Nutrition Society|June 19, 2002
Microencapsulation: its application in nutritionP M Schrooyen, R van der Meer, C G De KruifJournal of Dairy Science|June 5, 2003
Gelation mechanism of milk as influenced by temperature and pH; studied by the use of transglutaminase cross-linked casein micellesA J Vasbinder, H S Rollema, A Bot, et al.Pageof 24