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Mechanism-based markers for early lipid oxidation in food emulsions
Merkx, Donny
(PhD candidate)
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
Status
Finished
Effective start/end date
1/10/16
→
13/10/21
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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.
Mayonnaise
Food Science
100%
Lipid Oxidation
Food Science
100%
Shelf Life
Food Science
100%
Accelerated Shelf-life
Food Science
57%
Food Emulsion
Food Science
42%
Electron Paramagnetic Resonance Spectroscopy
Food Science
28%
Off-Flavour
Food Science
28%
Food Industry
Food Science
28%
Research output
Research output per year
2021
2021
2021
1
internal PhD, WU
Research output per year
Research output per year
Mechanism-based markers for early assessment of lipid oxidation in mayonnaise by magnetic resonance spectroscopy
Merkx, D.,
13 Oct 2021
, Wageningen:
Wageningen University
.
203 p.
Research output
:
Thesis
›
internal PhD, WU
Open Access
Mayonnaise
100%
Shelf Life
100%
Lipid Oxidation
100%
Accelerated Shelf-life
57%
Food Emulsion
42%