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Functionality of enzymatically modified soy proteins in emulsions and hydrogel based encapsulation systems.
Xia, Wenjie
(PhD candidate)
Sagis, Leonard
(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
7/02/18
→
17/12/21
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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.
Soy Protein
Food Science
100%
Protein Isolates
Food Science
48%
Glycinin
Food Science
31%
Whey Protein Isolate
Food Science
27%
Hydrolysate
Food Science
27%
Gel Network
Food Science
10%
Gelation Properties
Food Science
10%
Protein in Food
Food Science
6%
Research output
Research output per year
2021
2021
2021
1
internal PhD, WU
Research output per year
Research output per year
Aggregation and gelation of soy protein: Effects of selective proteolysis and physical modifications
Xia, W.,
17 Dec 2021
, Wageningen:
Wageningen University
.
208 p.
Research output
:
Thesis
›
internal PhD, WU
Open Access
Soy Protein
100%
Protein Isolates
48%
Glycinin
31%
Whey Protein Isolate
27%
Hydrolysate
27%