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Understanding the biochemical background of variation in soy protein hydrolysates and finding methods to reduce it.
Gupta, Abhishek
(PhD candidate)
Gruppen, Harry
(Promotor)
Wierenga, Peter
(Co-promotor)
Food Chemistry
VLAG
Department of Agrotechnology and Food Sciences
Project
:
PhD
Overview
Fingerprint
Research output
(1)
Project Details
Status
Finished
Effective start/end date
1/01/10
→
3/07/15
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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.
Soy Protein Hydrolysates
Food Science
100%
Hydrolysate
Food Science
100%
Soybean Protein
Chemical Engineering
100%
Soy Protein
Chemical Engineering
100%
Soybean Meal
Food Science
16%
Immunoglobulin
Food Science
16%
Research output
Research output per year
2015
2015
2015
1
internal PhD, WU
Research output per year
Research output per year
Correlating composition and functionality of soy protein hydrolysates used in animal cell cultures
Gupta, A. J.,
3 Jul 2015
, Wageningen:
Wageningen University
.
127 p.
Research output
:
Thesis
›
internal PhD, WU
Open Access
Hydrolysate
100%
Soy Protein Hydrolysates
100%
Soy Protein
100%
Soybean Protein
100%
Soybean Meal
16%