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Micro spinning of fibrillar protein aggregates.
Kroes-Nijboer, Ardy
(PhD candidate)
van der Linden, Erik
(Promotor)
Venema, Paul
(Co-promotor)
Physics and Physical Chemistry of Foods
VLAG
Department of Agrotechnology and Food Sciences
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.
Vegetable Protein
Food Science
100%
Milk Protein
Food Science
100%
Whey Protein
Food Science
100%
Flocculation
Biochemistry, Genetics and Molecular Biology
100%
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.,
14 Oct 2011
, [S.l.].
175 p.
Research output
:
Thesis
›
internal PhD, WU
Open Access
Vegetable Protein
100%
Whey Protein
100%
Milk Protein
100%
Flocculation
100%