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Nonlinear surface rheology and microstructure of interfaces stabilized by complex protein extracts and their link to emulsion and foam stability.
Yang, Jack
(PhD candidate)
Sagis, Leonard
(Promotor)
Berton-Carabin, Claire
(Co-promotor)
Nikiforidis, Costas
(Co-promotor)
van der Linden, Erik
(Co-promotor)
Physics and Physical Chemistry of Foods
Food Process Engineering
VLAG
Biobased Chemistry and Technology
Department of Agrotechnology and Food Sciences
Project
:
PhD
Overview
Fingerprint
Research output
(1)
Project Details
Status
Finished
Effective start/end date
1/05/17
→
18/06/21
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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.
Vegetable Protein
Food Science
100%
Oil Body
Food Science
100%
Foaming Properties
Food Science
100%
Albumin
Food Science
41%
Globulin
Food Science
25%
Phospholipids
Food Science
16%
Defatting
Food Science
16%
Fat Droplet
Food Science
16%
Research output
Research output per year
2021
2021
2021
1
internal PhD, WU
Research output per year
Research output per year
Rethinking plant protein extraction : interfacial and foaming properties of mildly derived plant protein extracts
Yang, J.
,
18 Jun 2021
, Wageningen:
Wageningen University
.
210 p.
Research output
:
Thesis
›
internal PhD, WU
Open Access
Vegetable Protein
100%
Oil Body
100%
Foaming Properties
100%
Albumin
41%
Globulin
25%