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Hohlbein lab – Wageningen

News: Welcome to Sam van Beljouw…

…who joins the group for his MSc thesis. In collaboration with Dr. Klaus Mathwig (Pharmacy, Groningen), Dr. Peter van Baarlen (Host-Microbe Interactions, Wageningen) and Simon van der Els (NIZO food research and HMI, Wageningen), he will work towards monitoring bacterial conjugation in real time and at the single-cell level.

Unknown's avatarAuthor JHPosted on September 26, 2017Categories news

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  • Published: Impact of pH, temperature, and moisture on the rheological behaviour of soy protein concentrate doughs
  • Published: Mapping anisotropic structure formation of soy protein during high-moisture extrusion
  • Published: The impact of DnaA titration on Escherichia coli DNA replication initiation elucidated through live-cell single-particle tracking
  • Published: Rotated Fourier transform (RFT) enables the quantification of anisotropic structure in high-moisture plant-protein extrudates
  • Published: Super-resolution imaging reveals heterogeneity in the coverage of oil-in-water food emulsions
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