Room 3204, building 202

DTU National Food Institute      

Henrik Dams Allé

2800 Kongens Lyngby

• To analyse structure and folding of proteins.
• To determine protein stability after industrial processing of foods (e.g. thermal, acid treatments).
• To monitor protein structural changes upon ligand binding.
• To compare different batch in food production.

Ana Isabel Sancho Vega, Senior Researcher

anasa@food.dtu.dk

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