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Controlling and understanding of the properties of patatin in gelled emulsions.
Delahaije, Roy
(PhD candidate)
Gruppen, Harry
(Promotor)
Wierenga, Peter
(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
1/12/09
→
19/09/14
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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.
Hydrophobicity
Material Science
100%
Surface (Surface Science)
Material Science
100%
Glycation
Food Science
100%
Flocculation
Chemical Engineering
100%
Research output
Research output per year
2014
2014
2014
1
internal PhD, WU
Research output per year
Research output per year
Role of protein-protein interactions on protein aggregation and emulsion flocculation
Delahaije, R. J. B. M.,
19 Sept 2014
, Wageningen:
Wageningen University
.
158 p.
Research output
:
Thesis
›
internal PhD, WU
Open Access
Hydrophobicity
100%
Surface (Surface Science)
100%
Glycation
100%
Flocculation
100%