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Maillard glycated proteins.
Deng, Yuxi
(PhD candidate)
Gruppen, Harry
(Promotor)
Schols, Henk
(Promotor)
Wierenga, Peter
(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
1/12/13
→
20/04/18
View all
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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%
Enzymatic Protein Hydrolysis
Food Science
100%
Proteinase
Pharmacology, Toxicology and Pharmaceutical Science
100%
Hydrolysate
Food Science
66%
Degree of Hydrolysis
Food Science
66%
Primary Structure
Food Science
66%
Binding Site
Pharmacology, Toxicology and Pharmaceutical Science
40%
Amino Acid
Food Science
33%
Research output
Research output per year
2018
2018
2018
1
internal PhD, WU
Research output per year
Research output per year
Towards predicting enzymatic protein hydrolysis
Deng, Y.,
20 Apr 2018
, Wageningen:
Wageningen University
.
190 p.
Research output
:
Thesis
›
internal PhD, WU
Open Access
Glycation
100%
Enzymatic Protein Hydrolysis
100%
Proteinase
100%
Hydrolysate
66%
Degree of Hydrolysis
66%