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Carbohydrate-stabilised protein dispersions
Sperber, Bram
(PhD candidate)
Norde, Willem
(Promotor)
Voragen, Fons
(Promotor)
Schols, Henk
(Co-promotor)
Food Chemistry
VLAG
Department of Agrotechnology and Food Sciences
Project
:
PhD
Overview
Fingerprint
Research output
(1)
Project Details
Status
Finished
Effective start/end date
1/01/02
→
10/12/10
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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.
Complexation
Chemistry
100%
Pectin
Chemistry
100%
Complex Formation
Biochemistry, Genetics and Molecular Biology
100%
Ionic Strength
Immunology and Microbiology
100%
Charge Density
Chemistry
33%
formation
Chemistry
25%
Binding Affinity
Immunology and Microbiology
25%
Solution and Solubility
Immunology and Microbiology
25%
Research output
Research output per year
2010
2010
2010
1
internal PhD, WU
Research output per year
Research output per year
Influence of pectin characteristics on complexation with ß-lactoglobulin
Sperber, B. L. H. M.,
10 Dec 2010
, [S.l..
174 p.
Research output
:
Thesis
›
internal PhD, WU
Open Access
Complexation
100%
Pectin
100%
Complex Formation
100%
Ionic Strength
100%
Density
100%