Swantje Breunig

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5 Article
2 Poster
2 Pamphlet
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- 1 internal PhD, WU

Goat milk caseins: compositional variation, heat-induced changes, and coagulation properties
Breunig, S., 20 Jun 2025, Wageningen: Wageningen University. 173 p.
Research output: Thesis › internal PhD, WU

Open Access
Heating affects gelation properties and casein micelle structure in goat and cow milk differently
Breunig, S., Fan, Z., Keijzer, P., Hettinga, K. & Bijl, E., Apr 2025, In: Food Structure. 44, 10 p., 100438.
Research output: Contribution to journal › Article › Academic › peer-review

Open Access
3 Citations (Scopus)
Liquid chromatography-mass spectrometry-based identification of casein variants in Dutch goat milk and their effect on casein composition, protein content, and micelle size
Breunig, S., Gonzalez-Prendes, R., Crooijmans, R. P. M. A., Hettinga, K., Bovenhuis, H. & Bijl, E., Apr 2025, In: Journal of Dairy Science. 108, 4, p. 3258-3272 15 p.
Research output: Contribution to journal › Article › Academic › peer-review

Open Access
4 Citations (Scopus)
Genetic and environmental factors shaping goat milk oligosaccharide composition
Gonzalez-Prendes, R., Crooijmans, R. P. M. A., Dibbits, B., Laport, K., Breunig, S., Keijzer, P., Pellis, L. & Bovenhuis, H., Dec 2024, In: Journal of Dairy Science. 107, 12, p. 11214-11223
Research output: Contribution to journal › Article › Academic › peer-review

Open Access
2 Citations (Scopus)
Linking variation in the casein fraction and salt composition to casein micelle size in milk of Dutch dairy goats
Breunig, S., Crooijmans, R. P. M. A., Bovenhuis, H., Hettinga, K. & Bijl, E., Sept 2024, In: Journal of Dairy Science. 107, 9, p. 6474-6486 13 p.
Research output: Contribution to journal › Article › Academic › peer-review

Open Access
8 Citations (Scopus)

Natural variation in composition and functionality of goat milk caseins.
Breunig, S. (PhD candidate), Hettinga, K. (Promotor) & Bijl, E. (Co-promotor)
1/12/20 → 20/06/25
Project: PhD

Swantje Breunig, MSc

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Collaborations and top research areas from the last five years

Dive into details

Goat milk caseins: compositional variation, heat-induced changes, and coagulation properties

Heating affects gelation properties and casein micelle structure in goat and cow milk differently

Liquid chromatography-mass spectrometry-based identification of casein variants in Dutch goat milk and their effect on casein composition, protein content, and micelle size

Genetic and environmental factors shaping goat milk oligosaccharide composition

Linking variation in the casein fraction and salt composition to casein micelle size in milk of Dutch dairy goats

Natural variation in composition and functionality of goat milk caseins.

Swantje Breunig, MSc

Fingerprint

Collaborations and top research areas from the last five years

Research output

Goat milk caseins: compositional variation, heat-induced changes, and coagulation properties

Heating affects gelation properties and casein micelle structure in goat and cow milk differently

Liquid chromatography-mass spectrometry-based identification of casein variants in Dutch goat milk and their effect on casein composition, protein content, and micelle size

Genetic and environmental factors shaping goat milk oligosaccharide composition

Linking variation in the casein fraction and salt composition to casein micelle size in milk of Dutch dairy goats

Projects

Natural variation in composition and functionality of goat milk caseins.