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Influence of genetic variants, degree of phosphorylation and environmental conditions on casein micelle characteristics.
Bijl, Etske
(PhD candidate)
van Hooijdonk, Toon
(Promotor)
van Valenberg, Hein
(Co-promotor)
Food Quality and Design
Animal Breeding and Genetics
VLAG
WIAS
Department of Agrotechnology and Food Sciences
Project
:
PhD
Overview
Fingerprint
Research output
(1)
Project Details
Status
Finished
Effective start/end date
1/09/09
→
23/05/14
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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.
Casein
Food Science
100%
Casein Micelles
Food Science
40%
Phosphorylation
Food Science
20%
Dairy Product
Food Science
13%
Post-Translational Modification
Food Science
13%
Milk Gel
Food Science
6%
Milk Protein
Food Science
6%
Bovine Milk
Food Science
6%
Research output
Research output per year
2014
2014
2014
1
internal PhD, WU
Research output per year
Research output per year
Natural variation in casein composition of milk
Bijl, E.
,
23 May 2014
, Wageningen:
Wageningen University
.
145 p.
Research output
:
Thesis
›
internal PhD, WU
Open Access
Casein
100%
Casein Micelles
40%
Phosphorylation
20%
Dairy Product
13%
Post-Translational Modification
13%