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Kinetics of protein digestion.
Abrahamse, Evan
(PhD candidate)
Hettinga, Kasper
(Promotor)
Food Chemistry
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
1/08/15
→
15/06/22
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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.
Amino Acid
Food Science
100%
Protein Hydrolysis
Food Science
66%
Casein
Food Science
27%
Whey Protein
Food Science
27%
Human Milk
Food Science
22%
Infant Formula
Food Science
16%
Digestible Protein
Food Science
16%
Protein Quality
Food Science
16%
Research output
Research output per year
2022
2022
2022
1
internal PhD, WU
Research output per year
Research output per year
Protein digestion kinetics, a proxy for postprandial amino acid responses
Abrahamse, E.,
15 Jun 2022
, Wageningen:
Wageningen University
.
188 p.
Research output
:
Thesis
›
internal PhD, WU
Open Access
Amino Acid
100%
Protein Hydrolysis
66%
Casein
27%
Whey Protein
27%
Human Milk
22%