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Title:

Towards recombinantly produced milk proteins: Physicochemical and emulsifying properties of engineered whey protein beta-lactoglobulin variants

Document type:
Zeitschriftenaufsatz
Author(s):
Keppler, Julia K.; Heyse, Anja; Scheidler, Eva; Uttinger, Maximilian J.; Fitzner, Laura; Jandt, Uwe; Heyn, Timon R.; Lautenbach, Vanessa; Loch, Joanna I.; Lohr, Jonas; Kieserling, Helena; Günther, Gabriele; Kempf, Elena; Grosch, Jan-Hendrik; Lewiński, Krzysztof; Jahn, Dieter; Lübbert, Christian; Peukert, Wolfgang; Kulozik, Ulrich; Drusch, Stephan; Krull, Rainer; Schwarz, Karin; Biedendieck, Rebekka
Journal title:
Food Hydrocolloids
Year:
2021
Journal volume:
110
Pages contribution:
106132
Fulltext / DOI:
doi:10.1016/j.foodhyd.2020.106132
Publisher:
Elsevier BV
E-ISSN:
0268-005X
Date of publication:
01.01.2021
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