Stability of Casein Micelles Cross-Linked by Transglutaminase von Smiddy, M.A., Martin, J.-E.G.H., Kelly, A.L., de Kruif, C.G., Huppertz, T.

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Sensory perception and lubrication properties of milk: Influence of fat content von Chojnicka-Paszun, A., de Jongh, H.H.J., de Kruif, C.G.

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Depletion-induced phase separation in colloid–polymer mixtures von Tuinier, R, Rieger, J, de Kruif, C.G

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Unique milk protein based nanotubes: Food and nanotechnology meet von Graveland-Bikker, J.F., de Kruif, C.G.

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Water holding capacity and swelling of casein hydrogels von Kruif, C.G. (Kees) de, Anema, Skelte G., Zhu, Changjun, Havea, Palatasa, Coker, Christina

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Substructure of bovine casein micelles by small-angle X-ray and neutron scattering von Holt, C, de Kruif, C.G, Tuinier, R, Timmins, P.A

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Concentration and shear-rate dependence of the viscosity of an exocellular polysaccharide von Tuinier, R., Zoon, P., Stuart, M. A. Cohen, Fleer, G. J., de Kruif, C.G.

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Impaired Rennetability of Heated Milk; Study of Enzymatic Hydrolysis and Gelation Kinetics von Vasbinder, A.J., Rollema, H.S., de Kruif, C.G.

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Gelation Mechanism of Milk as Influenced by Temperature and pH; Studied by the Use of Transglutaminase Cross-Linked Casein Micelles von Vasbinder, A.J., Rollema, H.S., Bot, A., de Kruif, C.G.

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Peptide–peptide and protein–peptide interactions in mixtures of whey protein isolate and whey protein isolate hydrolysates von Creusot, Nathalie, Gruppen, Harry, van Koningsveld, Gerrit A., de Kruif, Cornelis G., Voragen, Alphons G.J.

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Casein Micelles: Size Distribution in Milks from Individual Cows von de Kruif, C. G. (Kees), Huppertz, Thom

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Complex coacervates of lactotransferrin and β-lactoglobulin von Anema, Skelte G., de Kruif, C.G. (Kees)

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Complex coacervation of proteins and anionic polysaccharides von de Kruif, Cornelus G., Weinbreck, Fanny, de Vries, Renko

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Phase separation and composition of coacervates of lactoferrin and caseins von Anema, Skelte G., (Kees) de Kruif, C.G.

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The effect of depolymerised guar gum on the stability of skim milk von Tuinier, R., ten Grotenhuis, E., de Kruif, C.G.

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Complex Coacervation of Whey Proteins and Gum Arabic von Weinbreck, F, de Vries, R, Schrooyen, P, de Kruif, C. G

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Casein micelle/iota carrageenan interactions in milk: influence of temperature von Langendorff, V, Cuvelier, G, Launay, B, Michon, C, Parker, A, De Kruif, C.G

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Protein Composition of Different Sized Casein Micelles in Milk after the Binding of Lactoferrin or Lysozyme von Anema, Skelte G, de Kruif, C. G. (Kees)

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Complexation of Whey Proteins with Carrageenan von Weinbreck, Fanny, Nieuwenhuijse, Hans, Robijn, Gerard W, de Kruif, Cornelis G

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Coacervates of lysozyme and β-casein von Anema, Skelte G., de Kruif, C.G. (Kees)

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