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Variability in composition of Chinese human milk.
Elwakiel, Mohèb
(PhD candidate)
Schols, Henk
(Promotor)
Hettinga, Kasper
(Co-promotor)
Food Quality and Design
Food Chemistry
VLAG
Department of Agrotechnology and Food Sciences
Project
:
PhD
Overview
Fingerprint
Research output
(1)
Project Details
Status
Finished
Effective start/end date
15/08/15
→
3/06/20
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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.
Milk Composition
Food Science
100%
Human Milk
Food Science
100%
Human Milk Oligosaccharide
Food Science
100%
Protein Content
Food Science
33%
In Vitro Infant Digestion
Food Science
33%
Intestinal Digestion
Food Science
33%
Milk Protein
Food Science
16%
Casein
Food Science
16%
Research output
Research output per year
2020
2020
2020
1
internal PhD, WU
Research output per year
Research output per year
Variability in immune-active human milk components
Elwakiel, M.,
3 Jun 2020
, Wageningen:
Wageningen University
.
166 p.
Research output
:
Thesis
›
internal PhD, WU
Open Access
Human Milk Oligosaccharide
100%
Human Milk
100%
Milk Composition
100%
Protein Content
33%
Intestinal Digestion
33%