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Physico-chemical properties of proteins isolated from microalgae.
Schwenzfeier, Anja
(PhD candidate)
Gruppen, Harry
(Promotor)
Eppink, Michel
(Co-promotor)
Wierenga, Peter
(Co-promotor)
Food Chemistry
VLAG
Department of Agrotechnology and Food Sciences
Project
:
PhD
Overview
Fingerprint
Research output
(1)
Project Details
Status
Finished
Effective start/end date
1/10/08
→
18/01/13
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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.
Functional Property of Proteins
Food Science
100%
Protein Isolates
Food Science
100%
Techno-functional Properties
Food Science
100%
Whey Protein Isolate
Food Science
30%
Foam Stability
Food Science
15%
Seed Protein Isolate
Food Science
7%
Protein-rich
Food Science
7%
Albumin
Food Science
7%
Research output
Research output per year
2013
2013
2013
1
internal PhD, WU
Research output per year
Research output per year
Physico-chemical and techno-functional properties of proteins isolated from the green microalgae Tetraselmis sp.
Schwenzfeier, A.,
18 Jan 2013
, S.l..
132 p.
Research output
:
Thesis
›
internal PhD, WU
Open Access
Protein Isolates
100%
Techno-functional Properties
100%
Functional Property of Proteins
100%
Whey Protein Isolate
30%
Foam Stability
15%