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Mapping lipid oxidation pathways in emulsions
Boerkamp, Vincent
(PhD candidate)
Vincken, Jean-Paul
(Promotor)
van Duynhoven, John
(Promotor)
Hennebelle, Marie
(Co-promotor)
Food Chemistry
Biophysics
VLAG
Department of Agrotechnology and Food Sciences
Project
:
PhD
Overview
Fingerprint
Research output
(1)
Project Details
Description
Project with the aim to understand the (physical)chemical reactions at play during lipid oxidation of oils and oil-in-water emulsions
Status
Active
Effective start/end date
1/09/20
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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.
Lipid Oxidation
Food Science
100%
Antioxidant
Food Science
5%
Pea Protein Isolate
Food Science
5%
Lipid Oxidation Products
Food Science
5%
Vegetable Oil
Food Science
5%
Food Emulsion
Food Science
5%
Consumer demand
Food Science
5%
Complex Foods
Food Science
5%
Research output
Research output per year
2025
2025
2025
1
internal PhD, WU
Research output per year
Research output per year
NMR-based mapping of lipid oxidation routes in foods
Boerkamp, V. J. P.
,
24 Jan 2025
, Wageningen:
Wageningen University
.
208 p.
Research output
:
Thesis
›
internal PhD, WU
Lipid Oxidation
100%
Vegetable Oil
10%
Food Emulsion
10%
Consumer demand
10%
Antioxidant
10%