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Chemical and physical changes of intensively heated cow's milk and it's allergenic properties.
Zenker, Hannah
(PhD candidate)
Hettinga, Kasper
(Promotor)
Wichers, Harry
(Promotor)
Teodorowicz, Gosia
(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
1/10/16
→
23/10/20
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Fingerprint
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.
Cow Milk
Food Science
100%
Digestibility
Food Science
100%
Advanced Glycation End-Product
Food Science
100%
Milk Protein
Food Science
100%
Glycation
Food Science
66%
Lactose
Food Science
41%
in Vitro Digestion
Food Science
33%
Enzyme-Linked Immunosorbent Assay
Food Science
16%
Research output
Research output per year
2020
2020
2020
1
internal PhD, WU
Research output per year
Research output per year
Towards understanding the role of heat-induced structural changes on immunoreactivity and digestibility of cow’s milk protein
Zenker, H. E.,
23 Oct 2020
, Wageningen:
Wageningen University
.
196 p.
Research output
:
Thesis
›
internal PhD, WU
Open Access
Cow Milk
100%
Digestibility
100%
Advanced Glycation End-Product
100%
Milk Protein
100%
Glycation
66%