Skip to main navigation
Skip to search
Skip to main content
Wageningen University & Research Home
Contact & Help
Home
Profiles
Research units
Research output
Datasets
Projects
Press/Media
Activities
Prizes
Search by expertise, name or affiliation
Effects of milk powder composition on stability and physical properties of recombined dairy cream.
Zhou, Xilong
(PhD candidate)
Sagis, Leonard
(Promotor)
Sala, Guido
(Co-promotor)
Physics and Physical Chemistry of Foods
VLAG
Department of Agrotechnology and Food Sciences
Project
:
PhD
Overview
Fingerprint
Research output
(1)
Project Details
Status
Finished
Effective start/end date
1/09/17
→
22/04/22
View all
View less
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.
Dairy Ingredients
Food Science
100%
Emulsifier
Food Science
100%
Casein
Food Science
100%
Protein Fractions
Food Science
100%
Whey Protein
Food Science
88%
Milk Fat
Food Science
5%
Emulsion System
Food Science
5%
Dairy Protein
Food Science
5%
Research output
Research output per year
2022
2022
2022
1
internal PhD, WU
Research output per year
Research output per year
Interfacial properties of dairy ingredients: role of various protein fractions and emulsifier crystals
Zhou, X.,
22 Apr 2022
, Wageningen:
Wageningen University
.
190 p.
Research output
:
Thesis
›
internal PhD, WU
Open Access
Casein
100%
Emulsifier
100%
Dairy Ingredients
100%
Protein Fractions
100%
Whey Protein
88%