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Explaining the variation in milk composition by analyzing the milk production related proteins.
Lu, Jing
(PhD candidate)
van Hooijdonk, Toon
(Promotor)
Hettinga, Kasper
(Co-promotor)
Vervoort, Jacques
(Co-promotor)
Food Quality and Design
VLAG
Department of Agrotechnology and Food Sciences
Project
:
PhD
Overview
Fingerprint
Research output
(1)
Project Details
Status
Finished
Effective start/end date
18/09/08
→
6/03/13
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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.
Milk Composition
Food Science
100%
Proteomics
Food Science
100%
Cholesterol
Food Science
66%
Tandem Mass Spectrometry
Food Science
33%
Energy Balance
Food Science
33%
Bovine Milk
Food Science
33%
Milk Fat Globules
Food Science
33%
Research output
Research output per year
2013
2013
2013
1
internal PhD, WU
Research output per year
Research output per year
The biology of milk synthesis from a proteomics perspective
Lu, J.,
6 Mar 2013
, S.l..
177 p.
Research output
:
Thesis
›
internal PhD, WU
Open Access
Milk Composition
100%
Proteomics
100%
Cholesterol
66%
Tandem Mass Spectrometry
33%
Bovine Milk
33%