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Cross-linked food proteins as hierarchical biopolymers
Dhayal, Surender
(PhD candidate)
Gruppen, Harry
(Promotor)
Wierenga, Peter
(Co-promotor)
de Vries, Renko
(Co-promotor)
Physical Chemistry and Soft Matter
Food Chemistry
VLAG
Department of Agrotechnology and Food Sciences
Project
:
PhD
Overview
Fingerprint
Research output
(1)
Project Details
Status
Finished
Effective start/end date
1/01/11
→
11/05/15
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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.
Nanoparticle
Material Science
100%
Peroxidase
Material Science
40%
Elastic Moduli
Material Science
20%
Oligomer
Chemical Engineering
18%
Hydrogen Peroxide
Material Science
10%
Polymerization
Material Science
10%
Field Flow Fractionation
Material Science
10%
Polymer Nanoparticles
Material Science
10%
Research output
Research output per year
2015
2015
2015
1
internal PhD, WU
Research output per year
Research output per year
Mesoscale structure and techno-functional properties of enzymatically cross-linked a-lactalbumin nanoparticles
Dhayal, S. K.
,
11 May 2015
, Wageningen:
Wageningen University
.
152 p.
Research output
:
Thesis
›
internal PhD, WU
Open Access
Nanoparticle
100%
Peroxidase
40%
Elastic Moduli
20%
Oligomer
18%
Mechanical Strength
10%