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Quantifying the role of ion equilibria in pH-induced structure development and gelation of dairy products
Gao, Ran
(PhD candidate)
van Boekel, Tiny
(Promotor)
van Leeuwen, Herman
(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
1/02/06
→
29/09/10
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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.
Ion
Chemical Compounds
100%
Ionic Strength
Chemical Compounds
20%
Excluded Volume
Chemical Compounds
17%
Supersaturation
Chemical Compounds
15%
Polyphosphate
Chemical Compounds
15%
Calcium Phosphate
Chemical Compounds
13%
Disaccharide
Chemical Compounds
13%
Calcium Ion
Chemical Compounds
13%
Research output
Research output per year
2010
2010
2010
1
internal PhD, WU
Research output per year
Research output per year
Ion speciation in milk-like systems
Gao, R.
,
2010
, [S.l..
250 p.
Research output
:
Thesis
›
internal PhD, WU
Open Access
Ion
100%
Ionic Strength
20%
Excluded Volume
17%
Supersaturation
15%
Polyphosphate
15%