C. G. de Kruif
- Food Science top 0.05%
- Proteins in Food Systems 57
- Polysaccharides Composition and Applications 18
- Microencapsulation and Drying Processes 18
- Fluid Flow and Transfer Processes top 0.5%
- Physical and Theoretical Chemistry top 0.5%
- Organic Chemistry top 1%
- Chemical Thermodynamics and Molecular Structure 31
- Surfactants and Colloidal Systems 15
- Materials Chemistry top 1%
- Material Dynamics and Properties 39
- Pickering emulsions and particle stabilization 12
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- Phase Equilibria and Thermodynamics 39
- Co-authors
- S.P.F.M. RoefsA. VrijFanny WeinbreckJ. C. van der WerffRemco TuinierMarleen VerheulSkelte G. AnemaP.M.M. Schrooyen
- Journals
- The Journal of Chemical Physics (21 papers)The Journal of Chemical Thermodynamics (18 papers)Journal of Colloid and Interface Science (12 papers)
- Partner nations
- NetherlandsNew ZealandFrance
In The Last Decade
C. G. de Kruif
150 papers receiving 9.0k citations
Hit Papers
Peers
Comparison fields: 5 of 151
- Food Science 5.1k
- Fluid Flow and Transfer Processes 965
- Physical and Theoretical Chemistry 636
- Organic Chemistry 1.9k
- Materials Chemistry 2.8k
Countries citing papers authored by C. G. de Kruif
This map shows the geographic impact of C. G. de Kruif's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by C. G. de Kruif with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites C. G. de Kruif more than expected).
Fields of papers citing papers by C. G. de Kruif
This network shows the impact of papers produced by C. G. de Kruif. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by C. G. de Kruif. The network helps show where C. G. de Kruif may publish in the future.
Co-authorship network
The 25 scholars most cited alongside C. G. de Kruif, linked wherever they have co-authored with each other. Click a name or a connecting line to browse the papers they share.
All Works
| # | Work | ||
|---|---|---|---|
| 1 | 2014 | 58 | |
| 2 | 2013 | 28 | |
| 3 | 2005 | 115 | |
| 4 | 2003 | 75 | |
| 5 | 2003 | 81 | |
| 6 | 2002 | 18 | |
| 7 | 1999 | 57 | |
| 8 | 1999 | 66 | |
| 9 | 1999 | 68 | |
| 10 | 1998 | 33 | |
| 11 | 1998 | 73 | |
| 12 | 1997 | 30 | |
| 13 | 1995 | 40 | |
| 14 | 1994 | 321 | |
| 15 | 1987 | 23 | |
| 16 | 1986 | 117 | |
| 17 | 1985 | 2 | |
| 18 | 1981 | 8 | |
| 19 | 1973 | 29 | |
| 20 | 1973 | 5 |
About C. G. de Kruif
C. G. de Kruif is a scholar working on Food Science, Fluid Flow and Transfer Processes, Physical and Theoretical Chemistry, Organic Chemistry and Materials Chemistry, having authored 150 papers that have together received 9.4k indexed citations. Recurring topics across this work include Proteins in Food Systems (57 papers), Material Dynamics and Properties (39 papers), Phase Equilibria and Thermodynamics (39 papers), Chemical Thermodynamics and Molecular Structure (31 papers), Polysaccharides Composition and Applications (18 papers), Microencapsulation and Drying Processes (18 papers), Surfactants and Colloidal Systems (15 papers) and Pickering emulsions and particle stabilization (12 papers). The work is most often cited by research in Food Science (5.1k citations), Fluid Flow and Transfer Processes (965 citations), Physical and Theoretical Chemistry (636 citations), Organic Chemistry (1.9k citations) and Materials Chemistry (2.8k citations). C. G. de Kruif has collaborated with scholars based in Netherlands, New Zealand and France. Frequent co-authors include S.P.F.M. Roefs, A. Vrij, Fanny Weinbreck, J. C. van der Werff, Remco Tuinier, Marleen Verheul, Skelte G. Anema, P.M.M. Schrooyen, Renko de Vries and J.C. van Miltenburg. Their work appears in journals such as The Journal of Chemical Physics, The Journal of Chemical Thermodynamics, Journal of Colloid and Interface Science, Langmuir and Journal of Agricultural and Food Chemistry.
Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.