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Relevant time and length scales for mechanical behavior of protein-based systems.
Ersch, Carsten
(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
1/07/11
→
27/08/15
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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.
gelation
Physics & Astronomy
100%
proteins
Physics & Astronomy
66%
gels
Physics & Astronomy
58%
interactions
Physics & Astronomy
32%
food
Physics & Astronomy
27%
gelatins
Physics & Astronomy
20%
microstructure
Physics & Astronomy
19%
molecules
Physics & Astronomy
17%
Research output
Research output per year
2015
2015
2015
1
internal PhD, WU
Research output per year
Research output per year
Protein mixtures: interactions and gelation
Ersch, C.
,
2015
, Wageningen:
Wageningen University
.
199 p.
Research output
:
Thesis
›
internal PhD, WU
Open Access
gelation
100%
proteins
66%
gels
58%
interactions
32%
food
27%