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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
View all
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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.
emulsions
Physics & Astronomy
100%
proteins
Physics & Astronomy
78%
interactions
Physics & Astronomy
38%
structural stability
Physics & Astronomy
28%
adsorption
Physics & Astronomy
28%
saturation
Physics & Astronomy
17%
molecular properties
Physics & Astronomy
15%
theses
Physics & Astronomy
15%
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.
,
2014
, Wageningen:
Wageningen University
.
158 p.
Research output
:
Thesis
›
internal PhD, WU
Open Access
emulsions
100%
proteins
78%
interactions
38%
structural stability
28%
adsorption
28%