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Tolerance induction in cow milk allergy caused by heated dairy products.
Liu, Fahui
(PhD candidate)
Wichers, Harry
(Promotor)
van Boekel, Tiny
(Promotor)
Hettinga, Kasper
(Co-promotor)
Teodorowicz, Gosia
(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
1/09/11
→
20/12/16
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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.
Whey Protein
Food Science
100%
Glycation
Food Science
71%
Cow Milk
Food Science
14%
Digestibility
Food Science
14%
Lactose
Food Science
14%
Heating Time
Food Science
14%
Milk Protein
Food Science
14%
Immunoglobulin E
Food Science
14%
Research output
Research output per year
2016
2016
2016
1
internal PhD, WU
Research output per year
Research output per year
Extensive dry heating-induced changes in physicochemical and immunological properties of whey proteins
Liu, F.,
20 Dec 2016
, Wageningen:
Wageningen University
.
146 p.
Research output
:
Thesis
›
internal PhD, WU
Open Access
Whey Protein
100%
Glycation
71%
Cow Milk
14%
Digestibility
14%
Milk Protein
14%