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Protein-mineral interactions in dairy drinks.
de Kort, Esther
(PhD candidate)
van Hooijdonk, Toon
(Promotor)
van der Linden, Erik
(Promotor)
Food Quality and Design
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
1/01/07
→
12/06/12
View all
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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.
Calcium Chelating Agent
Pharmacology, Toxicology and Pharmaceutical Science
100%
Thermostability
Pharmacology, Toxicology and Pharmaceutical Science
100%
Casein
Pharmacology, Toxicology and Pharmaceutical Science
100%
Casein Micelles
Food Science
55%
Micelle
Pharmacology, Toxicology and Pharmaceutical Science
40%
Phytate
Food Science
33%
Sodium
Food Science
33%
Hexametaphosphate Sodium
Pharmacology, Toxicology and Pharmaceutical Science
26%
Research output
Research output per year
2012
2012
2012
1
internal PhD, WU
Research output per year
Research output per year
Influence of calcium chelators on concentrated micellar casein solutions : from micellar structure to viscosity and heat stability
de Kort, E. J. P.,
12 Jun 2012
, S.l..
152 p.
Research output
:
Thesis
›
internal PhD, WU
Open Access
Casein
100%
Thermostability
100%
Calcium Chelating Agent
100%
Casein Micelles
55%
Micelle
40%