C. G. de Kruif - Publications, H-index & Citations

C. G. de Kruif

Utrecht University

60H指数

191论文数

1.2W被引数

收录论文 33

发表时间

Phase separation and composition of coacervates of lactoferrin and caseins

FOOD HYDROCOLLOIDS

IF12.4

2016-01-01

PREAI

Anema, Skelte G.; de Kruif, C. G. (Kees)

Rheology of caseinate fractions in relation to their water holding capacity

FOOD HYDROCOLLOIDS

IF12.4

2015-10-01

PREAI

de Kruif, C. G. (Kees); Bhatt, Hemang; Anema, Skelte G.; Coker, Christina

Water holding capacity and swelling of casein hydrogels

FOOD HYDROCOLLOIDS

IF12.4

2015-02-01

OAAI

de Kruif, C. G. (Kees); Anema, Skelte G.; Zhu, Changjun; Havea, Palatasa; Coker, Christina

Complex coacervates of lactotransferrin and β-lactoglobulin 乳转铁蛋白和 β-乳球蛋白的复合凝聚体

JOURNAL OF COLLOID AND INTERFACE SCIENCE

IF9.7

2014-09-01

PREAI

Anema, Skelte G.; de Kruif, C. G. (Kees)

Coacervates of Lactotransferrin and β- or κ-Casein: Structure Determined Using SAXS

LANGMUIR

IF3.9

2013-08-09

PREAI

de Kruif, C. G. (Kees); Pedersen, JanSkov; Huppertz, Thom; Anema, Skelte G.

Protein Composition of Different Sized Casein Micelles in Milk after the Binding of Lactoferrin or Lysozyme

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2013-07-16

PREAI

Anema, Skelte G.; de Kruif, C. G. (Kees)

Coacervates of lysozyme and β-casein

JOURNAL OF COLLOID AND INTERFACE SCIENCE

IF9.7

2013-05-01

PREAI

Anema, Skelte G.; de Kruif, C. G. (Kees)

Sensory perception and lubrication properties of milk: Influence of fat content

INTERNATIONAL DAIRY JOURNAL

IF3.4

2012-09-01

135

PREAI

Chojnicka-Paszun, A.; de Jongh, H. H. J.; de Kruif, C. G.

Lactoferrin binding to transglutaminase cross-linked casein micelles

INTERNATIONAL DAIRY JOURNAL

IF3.4

2012-09-01

PREAI

Anema, Skelte G.; de Kruif, C. G. (Kees)

Casein Micelles: Size Distribution in Milks from Individual Cows

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2012-04-26

104

OAAI

de Kruif, C. G. (Kees); Huppertz, Thom

Concluding remarks: the future of soft matter and food structure

FARADAY DISCUSSIONS

IF3.1

2012-01-01

PREAI

de Kruif, C. G. (Kees)

Interaction of Lactoferrin and Lysozyme with Casein Micelles

BIOMACROMOLECULES

IF5.4

2011-10-07

PREAI

Anema, Skelte G.; de Kruif, C. G. (Kees)

Microencapsulation of oils using whey protein/gum arabic coacervates

JOURNAL OF MICROENCAPSULATION

IF3.2

2008-10-03

224

PREAI

Weinbreck, F; Minor, M; De Kruif, CG

Microencapsulation: its application in nutrition

PROCEEDINGS OF THE NUTRITION SOCIETY

IF4.5

2007-02-28

166

OAAI

Schrooyen, PMM; van der Meer, R; De Kruif, CG

Stability of casein micelles cross-linked by transglutaminase

JOURNAL OF DAIRY SCIENCE

IF4.4

2006-06-01

115

OAAI

Smiddy, M. A.; Martin, J. -E. G. H.; Kelly, A. L.; de Kruif, C. G.; Huppertz, T.

Unique milk protein based nanotubes: Food and nanotechnology meet

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2006-05-01

223

PREAI

Graveland-Bikker, JF; de Kruif, CG

Structural and mechanical study of a self-assembling protein nanotube

NANO LETTERS

IF9.1

2006-03-15

111

PREAI

Graveland-Bikker, JF; Schaap, IAT; Schmidt, CF; de Kruif, CG

Composition and structure of whey protein/gum arabic coacervates

BIOMACROMOLECULES

IF5.4

2004-04-23

259

PREAI

Weinbreck, F; Tromp, RH; de Kruif, CG

Gelation mechanism of milk as influenced by temperature and pH; Studied by the use of transglutaminase cross-linked casein micelles

JOURNAL OF DAIRY SCIENCE

IF4.4

2003-05-01

OAAI

Vasbinder, AJ; Rollema, HS; Bot, A; de Kruif, CG

Impaired rennetability of heated milk; Study of enzymatic hydrolysis and gelation kinetics

JOURNAL OF DAIRY SCIENCE

IF4.4

2003-05-01

OAAI

Vasbinder, AJ; Rollema, HS; de Kruif, CG

研究方向