Skip to main navigation
Skip to search
Skip to main content
Wageningen University & Research Home
Contact & Help
Home
Profiles
Research units
Research output
Datasets
Projects
Press/Media
Activities
Prizes
Search by expertise, name or affiliation
Properties of Bambara groundnut (Vigna subterranea (L.) Verdc.) protein and polysaccharide solutions and gels.
Diedericks, Claudine
(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
15/09/15
→
17/04/20
View all
View less
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.
Vigna subterranea
Food Science
100%
Protein Isolates
Food Science
100%
Vegetable Protein
Food Science
50%
Whey Protein Isolate
Food Science
33%
Protein Content
Food Science
33%
Animal Protein
Food Science
16%
Light Scattering
Food Science
16%
Cryo-Scanning Electron Microscopy
Food Science
16%
Research output
Research output per year
2020
2020
2020
1
internal PhD, WU
Research output per year
Research output per year
Beyond a subsistence crop: Structure and functionality of Bambara groundnut proteins
Diedericks, C. F.,
17 Apr 2020
, Wageningen:
Wageningen University
.
159 p.
Research output
:
Thesis
›
internal PhD, WU
Open Access
Protein Isolates
100%
Vigna subterranea
100%
Vegetable Protein
50%
Protein Content
33%
Whey Protein Isolate
33%