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Novel protein foods and novel processing
Avila Ruiz, Geraldine
(PhD candidate)
van Boekel, Tiny
(Promotor)
Sala, Guido
(Co-promotor)
Stieger, Markus
(Co-promotor)
Food Quality and Design
VLAG
Department of Agrotechnology and Food Sciences
Project
:
PhD
Overview
Fingerprint
Research output
(1)
Project Details
Status
Finished
Effective start/end date
20/08/12
→
4/11/16
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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.
Chenopodium Quinoa
Food Science
100%
Protein Intake
Food Science
100%
Novel Food
Food Science
100%
Protein Isolates
Food Science
45%
Protein-rich
Food Science
37%
Protein Aggregation
Food Science
20%
Glycation
Food Science
12%
Digestibility
Food Science
8%
Research output
Research output per year
2016
2016
2016
1
internal PhD, WU
Research output per year
Research output per year
Exploring novel food proteins and processing technologies: a case study on quinoa protein and high pressure –high temperature processing
Avila Ruiz, G.,
4 Nov 2016
, Wageningen:
Wageningen University
.
152 p.
Research output
:
Thesis
›
internal PhD, WU
Open Access
Novel Food
100%
Protein Intake
100%
Chenopodium Quinoa
100%
Protein Isolates
45%
Protein-rich
37%