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Effect of heating on immune-active bovine milk proteins.
Xiong, Ling
(PhD candidate)
Hettinga, Kasper
(Promotor)
Vervoort, Jacques
(Co-promotor)
Food Quality and Design
Biochemistry
VLAG
Department of Agrotechnology and Food Sciences
Project
:
PhD
Overview
Fingerprint
Research output
(1)
Project Details
Status
Finished
Effective start/end date
28/09/16
→
15/12/20
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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.
Lactoferrin
Food Science
100%
Bovine Milk Protein
Food Science
100%
Whey Protein
Food Science
74%
Lactoglobulin
Food Science
32%
Raw Milk
Food Science
16%
Immunoglobulin
Food Science
16%
Lactalbumin
Food Science
12%
Cysteine
Food Science
12%
Research output
Research output per year
2020
2020
2020
1
internal PhD, WU
Research output per year
Research output per year
Effect of heat treatment on physicochemical properties and immune functionality of bovine milk proteins
Xiong, L.,
15 Dec 2020
, Wageningen:
Wageningen University
.
172 p.
Research output
:
Thesis
›
internal PhD, WU
Open Access
Lactoferrin
100%
Bovine Milk Protein
100%
Whey Protein
74%
Lactoglobulin
32%
Raw Milk
16%