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Micro spinning of fibrillar protein aggregates.
Kroes-Nijboer, Ardy
(PI)
Venema, Paul
(CoI)
van der Linden, Erik
(CoI)
Physics and Physical Chemistry of Foods
Project
:
PhD
Overview
Fingerprint
Research output
(1)
Project Details
Status
Finished
Effective start/end date
1/09/06
→
14/10/11
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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.
whey protein
Agriculture & Biology
100%
gelling agents
Agriculture & Biology
62%
flocculation
Agriculture & Biology
54%
plant proteins
Agriculture & Biology
48%
protein aggregates
Agriculture & Biology
47%
milk proteins
Agriculture & Biology
45%
food production
Agriculture & Biology
45%
meat
Agriculture & Biology
35%
Research output
Research output per year
2011
2011
2011
1
internal PhD, WU
Research output per year
Research output per year
Formation and properties of whey protein fibrils
Kroes-Nijboer, A.
,
2011
, [S.l.].
175 p.
Research output
:
Thesis
›
internal PhD, WU
Open Access
whey protein
100%
gelling agents
62%
flocculation
54%
plant proteins
48%
protein aggregates
47%