| Complex coacervation of proteins and anionic polysaccharides CG De Kruif, F Weinbreck, R de Vries Current opinion in colloid & interface science 9 (5), 340-349, 2004 | 1201 | 2004 |
| Complex coacervation of whey proteins and gum arabic F Weinbreck, R De Vries, P Schrooyen, CG De Kruif Biomacromolecules 4 (2), 293-303, 2003 | 676 | 2003 |
| Polysaccharide protein interactions CG De Kruif, R Tuinier Food hydrocolloids 15 (4-6), 555-563, 2001 | 660 | 2001 |
| Hard sphere colloidal dispersions: Viscosity as a function of shear rate and volume fraction CG de Kruif, EMF van Iersel, A Vrij, WB Russel The Journal of chemical physics 83 (9), 4717-4725, 1985 | 645 | 1985 |
| Casein micelles and their internal structure CG De Kruif, T Huppertz, VS Urban, AV Petukhov Advances in colloid and interface science 171, 36-52, 2012 | 569 | 2012 |
| Casein micelle structure, functions and interactions CG De Kruif, C Holt Advanced dairy chemistry—1 proteins: part a/part b, 233-276, 2003 | 534 | 2003 |
| A model for the denaturation and aggregation of β‐lactoglobulin SPFM Roefs, KG De Kruif European journal of biochemistry 226 (3), 883-889, 1994 | 518 | 1994 |
| Hard‐sphere colloidal dispersions: the scaling of rheological properties with particle size, volume fraction, and shear rate JC Van der Werff, CG De Kruif Journal of Rheology 33 (3), 421-454, 1989 | 456 | 1989 |
| Depletion-induced phase separation in colloid–polymer mixtures R Tuinier, J Rieger, CG De Kruif Advances in colloid and interface science 103 (1), 1-31, 2003 | 409 | 2003 |
| Unique milk protein based nanotubes: food and nanotechnology meet JF Graveland-Bikker, CG De Kruif Trends in Food Science & Technology 17 (5), 196-203, 2006 | 366 | 2006 |
| Kinetics of heat-induced aggregation of β-lactoglobulin M Verheul, SPFM Roefs, KG de Kruif Journal of Agricultural and Food Chemistry 46 (3), 896-903, 1998 | 359 | 1998 |
| Casein micelle interactions CG De Kruif International Dairy Journal 9 (3-6), 183-188, 1999 | 338 | 1999 |
| Casein–whey protein interactions in heated milk: the influence of pH AJ Vasbinder, CG De Kruif International dairy journal 13 (8), 669-677, 2003 | 336 | 2003 |
| Stability of casein micelles in milk R Tuinier, CG De Kruif The Journal of chemical physics 117 (3), 1290-1295, 2002 | 331 | 2002 |
| Complexation of whey proteins with carrageenan F Weinbreck, H Nieuwenhuijse, GW Robijn, CG De Kruif Journal of Agricultural and Food Chemistry 52 (11), 3550-3555, 2004 | 323 | 2004 |
| Microencapsulation: its application in nutrition PMM Schrooyen, R van der Meer, CG De Kruif Proceedings of the Nutrition Society 60 (4), 475-479, 2001 | 320 | 2001 |
| Interaction of pectin and casein micelles A Maroziene, CG De Kruif Food hydrocolloids 14 (4), 391-394, 2000 | 317 | 2000 |
| Supra-aggregates of casein micelles as a prelude to coagulation CG De Kruif Journal of Dairy Science 81 (11), 3019-3028, 1998 | 312 | 1998 |
| Linear viscoelastic behavior of dense hard-sphere dispersions JC Van der Werff, CG De Kruif, C Blom, J Mellema Physical Review A 39 (2), 795, 1989 | 304 | 1989 |
| Microencapsulation of oils using whey protein/gum arabic coacervates F Weinbreck, M Minor, CG De Kruif Journal of microencapsulation 21 (6), 667-679, 2004 | 294 | 2004 |
