Search Results - de Kruif, Cees G

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  1. 1
    Cold-Set Globular Protein Gels:  Interactions, Structure and Rheology as a Function of Protein Concentration

    Cold-Set Globular Protein Gels:  Interactions, Structure and Rheology as a Function of Protein Concentration by Alting, Arno C, Hamer, Rob J, de Kruif, Cees G, Visschers, Ronald W

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  2. 2
    Formation of Disulfide Bonds in Acid-Induced Gels of Preheated Whey Protein Isolate

    Formation of Disulfide Bonds in Acid-Induced Gels of Preheated Whey Protein Isolate by Alting, Arno C, Hamer, Rob J, de Kruif, Cees G, Visschers, Ronald W

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  3. 3
    On the mechanism of stabilisation of acidified milk drinks by pectin

    On the mechanism of stabilisation of acidified milk drinks by pectin by Tromp, R.Hans, de Kruif, Cees G., van Eijk, Marcel, Rolin, Claus

    Published in Food hydrocolloids
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  4. 4
    Study of β-lactoglobulin/acacia gum complex coacervation by diffusing-wave spectroscopy and confocal scanning laser microscopy

    Study of β-lactoglobulin/acacia gum complex coacervation by diffusing-wave spectroscopy and confocal scanning laser microscopy by Schmitt, Christophe, Sanchez, Christian, Lamprecht, Alf, Renard, Denis, Lehr, Claus-Michael, de Kruif, Cees G, Hardy, Joël

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  5. 5
    Size and shape of the repetitive domain of high molecular weight wheat gluten proteins. II. Hydrodynamic studies

    Size and shape of the repetitive domain of high molecular weight wheat gluten proteins. II. Hydrodynamic studies by van Swieten, Eric, Friesen, Robert R., de Kruif, Cees G., Robillard, George T.

    Published in Biopolymers
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  6. 6
    Isothermal and Scanning Calorimetry Measurements on β-Lactoglobulin

    Isothermal and Scanning Calorimetry Measurements on β-Lactoglobulin by Hoffmann, Marion A. M, van Miltenburg, Johannes C, van der Eerden, Jan P, van Mil, Peter J. J. M, de Kruif, Cees G

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