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Anti-diabetes and anti-inflammation mechanism of physochemicals isolated form vegetables.
Kan, Lijiao
(PhD candidate)
Fogliano, Vincenzo
(Promotor)
Capuano, Edoardo
(Co-promotor)
Oliviero, Teresa
(Co-promotor)
Food Quality and Design
VLAG
Department of Agrotechnology and Food Sciences
Project
:
PhD
Overview
Fingerprint
Research output
(1)
Project Details
Status
Finished
Effective start/end date
1/09/17
→
4/10/21
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Explore the research topics touched on by this project. These labels are generated based on the underlying awards/grants. Together they form a unique fingerprint.
Polyphenol
Chemical Compounds
100%
Starch
Chemical Compounds
89%
Tannic Acid
Chemical Compounds
39%
Food
Chemical Compounds
20%
Amylopectin
Chemical Compounds
17%
Amylose
Chemical Compounds
12%
Gallate
Chemical Compounds
9%
Glycemic
Chemical Compounds
8%
Research output
Research output per year
2021
2021
2021
1
internal PhD, WU
Research output per year
Research output per year
A study on polyphenols modulation of starch digestion
Kan, L.
,
2021
, Wageningen:
Wageningen University
.
205 p.
Research output
:
Thesis
›
internal PhD, WU
Open Access
Polyphenol
100%
Starch
89%
Tannic Acid
39%
Food
20%
Amylopectin
17%