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Effects of processing of dietary proteins on their immunogenicity
Deng, Ying
(PhD candidate)
Wichers, Harry
(Promotor)
Govers, Coen
(Co-promotor)
Hettinga, Kasper
(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
7/10/15
→
30/06/20
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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.
Glycation
Food Science
100%
Protein Intake
Food Science
100%
Intestinal Digestion
Food Science
100%
Physicochemical Changes
Food Science
100%
Macrophage
Immunology and Microbiology
100%
Antigen Presenting Cell
Immunology and Microbiology
60%
Dendritic Cell
Immunology and Microbiology
46%
Immune Response
Immunology and Microbiology
46%
Research output
Research output per year
2020
2020
2020
1
internal PhD, WU
Research output per year
Research output per year
Processing-induced physicochemical changes of dietary proteins: Implications for digestion, intestinal uptake and immunological responses
Deng, Y.,
30 Jun 2020
, Wageningen:
Wageningen University
.
167 p.
Research output
:
Thesis
›
internal PhD, WU
Open Access
Protein Intake
100%
Glycation
100%
Intestinal Digestion
100%
Physicochemical Changes
100%
Macrophage
100%