All Stories

  1. Complex coacervates of lactotransferrin and β-lactoglobulin

    Article • Journal of Colloid and Interface Science, September 2014, Elsevier

    Professor C.G. (Kees) De Kruif

  2. The structure of casein micelles: a review of small-angle scattering data

    Article • Journal of Applied Crystallography, August 2014, International Union of Crystallography

    Professor C.G. (Kees) De Kruif

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

    Article • Langmuir, August 2013, American Chemical Society (ACS)

    Professor C.G. (Kees) De Kruif

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

    Article • Journal of Agricultural and Food Chemistry, July 2013, American Chemical Society (ACS)

    Professor C.G. (Kees) De Kruif

  5. Coacervates of lysozyme and β-casein

    Article • Journal of Colloid and Interface Science, May 2013, Elsevier

    Professor C.G. (Kees) De Kruif

  6. Lactoferrin binding to transglutaminase cross-linked casein micelles

    Article • International Dairy Journal, September 2012, Elsevier

    Professor C.G. (Kees) De Kruif

  7. Casein Micelles: Size Distribution in Milks from Individual Cows

    Article • Journal of Agricultural and Food Chemistry, April 2012, American Chemical Society (ACS)

    Professor C.G. (Kees) De Kruif

  8. Milk nanotubes: technology and potential applications

    Article • January 2012, Elsevier

    Professor C.G. (Kees) De Kruif

  9. Co-acervates of lactoferrin and caseins

    Article • Soft Matter, January 2012, Royal Society of Chemistry

    Professor C.G. (Kees) De Kruif

  10. Concluding remarks: the future of soft matter and food structure

    Article • Faraday Discussions, January 2012, Royal Society of Chemistry

    Professor C.G. (Kees) De Kruif

  11. Contributor contact details

    Article • January 2012, Elsevier

    Professor C.G. (Kees) De Kruif

  12. Interaction of Lactoferrin and Lysozyme with Casein Micelles

    Article • Biomacromolecules, October 2011, American Chemical Society (ACS)

    Professor C.G. (Kees) De Kruif

  13. Rennet-induced coagulation of enzymatically cross-linked casein micelles

    Article • International Dairy Journal, May 2007, Elsevier

    Professor C.G. (Kees) De Kruif

  14. Ethanol stability of casein micelles cross-linked with transglutaminase

    Article • International Dairy Journal, May 2007, Elsevier

    Professor C.G. (Kees) De Kruif

  15. Biocompatible Micro-Gel Particles from Cross-Linked Casein Micelles

    Article • Biomacromolecules, March 2007, American Chemical Society (ACS)

    Professor C.G. (Kees) De Kruif

  16. High pressure-induced changes in bovine milk proteins: A review

    Article • Biochimica et Biophysica Acta (BBA) - Proteins and Proteomics, March 2006, Elsevier

    Professor C.G. (Kees) De Kruif

  17. Milk Clotting Time as a Function of Volume Fraction of Casein Micelles

    Article • January 2005, Elsevier

    Professor C.G. (Kees) De Kruif

  18. Composition and Structure of Whey Protein/Gum Arabic Coacervates

    Article • Biomacromolecules, April 2004, American Chemical Society (ACS)

    Professor C.G. (Kees) De Kruif

  19. Quantification of heat-induced casein–whey protein interactions in milk and its relation to gelation kinetics

    Article • Colloids and Surfaces B Biointerfaces, September 2003, Elsevier

    Professor C.G. (Kees) De Kruif

  20. Complex Coacervation of Whey Proteins and Gum Arabic

    Article • Biomacromolecules, January 2003, American Chemical Society (ACS)

    Professor C.G. (Kees) De Kruif

  21. Chapter VI Caseins

    Article • January 2003, Elsevier

    Professor C.G. (Kees) De Kruif

  22. Electrosorption of Pectin onto Casein Micelles

    Article • Biomacromolecules, April 2002, American Chemical Society (ACS)

    Professor C.G. (Kees) De Kruif

  23. A novel pH-dependent dimerization motif in β-lactoglobulin from pig (Sus scrofa)

    Article • Acta Crystallographica Section D Biological Crystallography, February 2002, International Union of Crystallography

    Professor C.G. (Kees) De Kruif

  24. Mechanism for the Ethanol-Dependent Heat-Induced Dissociation of Casein Micelles

    Article • Journal of Agricultural and Food Chemistry, August 2001, American Chemical Society (ACS)

    Professor C.G. (Kees) De Kruif

  25. Ethanol-Dependent Heat-Induced Dissociation of Casein Micelles

    Article • Journal of Agricultural and Food Chemistry, August 2001, American Chemical Society (ACS)

    Professor C.G. (Kees) De Kruif

  26. Thermodynamics of Conformational Ordering of ι-Carrageenan in KCl Solutions Using High-Sensitivity Differential Scanning Calorimetry

    Article • Biomacromolecules, July 2001, American Chemical Society (ACS)

    Professor C.G. (Kees) De Kruif

  27. Acid-induced gelation of heat-treated milk studied by diffusing wave spectroscopy

    Article • Colloids and Surfaces B Biointerfaces, July 2001, Elsevier

    Professor C.G. (Kees) De Kruif

  28. Polysaccharide protein interactions

    Article • Food Hydrocolloids, July 2001, Elsevier

    Professor C.G. (Kees) De Kruif

  29. Bovine β-lactoglobulin: Interaction studies with palmitic acid

    Article • Protein Science, January 2000, Wiley

    Professor C.G. (Kees) De Kruif

  30. CASEIN MICELLES AND THEIR INTERACTION WITH EXOPOLYSACCHARIDES; TURBIDITY AND VISCOSITY

    Article • January 2000, Elsevier

    Professor C.G. (Kees) De Kruif

  31. Thermal Aggregation of Patatin Studied in Situ

    Article • Journal of Agricultural and Food Chemistry, October 1999, American Chemical Society (ACS)

    Professor C.G. (Kees) De Kruif

  32. Whey protein aggregates and their interaction with exo-polysaccharides

    Article • International Journal of Food Science & Technology, October 1999, Wiley

    Professor C.G. (Kees) De Kruif

  33. Casein micelle interactions

    Article • International Dairy Journal, March 1999, Elsevier

    Professor C.G. (Kees) De Kruif

  34. Association behavior of native ?-lactoglobulin

    Article • Biopolymers, January 1999, Wiley

    Professor Jan Skov Pedersen, Professor C.G. (Kees) De Kruif

  35. Supra-aggregates of Casein Micelles as a Prelude to Coagulation

    Article • Journal of Dairy Science, November 1998, American Dairy Science Association

    Professor C.G. (Kees) De Kruif

  36. Power Law Behavior of Structural Properties of Protein Gels

    Article • Langmuir, March 1998, American Chemical Society (ACS)

    Professor C.G. (Kees) De Kruif

  37. Kinetics of Heat-Induced Aggregation of β-Lactoglobulin

    Article • Journal of Agricultural and Food Chemistry, February 1998, American Chemical Society (ACS)

    Professor C.G. (Kees) De Kruif

  38. Aggregation of β-lactoglobulin and influence of D2O

    Article • FEBS Letters, January 1998, Wiley

    Professor C.G. (Kees) De Kruif

  39. Molecular Mass Distributions of Heat-Induced β-Lactoglobulin Aggregates

    Article • Journal of Agricultural and Food Chemistry, August 1997, American Chemical Society (ACS)

    Professor C.G. (Kees) De Kruif

  40. Aggregation of β-lactoglobulin studied by in situ light scattering

    Article • Journal of Dairy Research, August 1996, Cambridge University Press

    Professor C.G. (Kees) De Kruif

  41. Gelation of proteins from milk

    Article • Faraday Discussions, January 1995, Royal Society of Chemistry

    Professor C.G. (Kees) De Kruif

  42. A Model for the Denaturation and Aggregation of beta-Lactoglobulin

    Article • European Journal of Biochemistry, December 1994, Wiley

    Professor C.G. (Kees) De Kruif

  43. Changes in milk on heating: viscosity measurements

    Article • Journal of Dairy Research, May 1993, Cambridge University Press

    Professor C.G. (Kees) De Kruif

  44. The Turbidity of Renneted Skim Milk

    Article • Journal of Colloid and Interface Science, March 1993, Elsevier

    Professor C.G. (Kees) De Kruif

  45. Casein micelles: diffusivity as a function of renneting time

    Article • Langmuir, December 1992, American Chemical Society (ACS)

    Professor C.G. (Kees) De Kruif

  46. Viscoelasticity in dispersions of adhesive hard spheres

    Article • January 1992, Elsevier

    Professor C.G. (Kees) De Kruif

  47. The rheology of adhesive hard sphere dispersions

    Article • The Journal of Chemical Physics, April 1991, American Institute of Physics

    Professor C.G. (Kees) De Kruif

  48. Enthalpies of vaporization and vapor pressures of triphenyl-, tri(p-tolyl)- and tris(2-cyanoethyl)phosphines

    Article • Journal of Chemical & Engineering Data, October 1981, American Chemical Society (ACS)

    Professor C.G. (Kees) De Kruif

  49. Colloidal interactions. Stabilization of food colloids by polymers

    Article • Royal Society of Chemistry

    Professor C.G. (Kees) De Kruif

  50. Complex coacervation of globular proteins and gum arabic

    Article • Royal Society of Chemistry

    Professor C.G. (Kees) De Kruif