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

Titel:: Towards recombinantly produced milk proteins: Physicochemical and emulsifying properties of engineered whey protein beta-lactoglobulin variants
Dokumenttyp:: Zeitschriftenaufsatz
Autor(en):: 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; Lewi\ŉski, Krzysztof; Jahn, Dieter; Lübbert, Christian; Peukert, Wolfgang; Kulozik, Ulrich; Drusch, Stephan; Krull, Rainer; Schwarz, Karin; Biedendieck, Rebekka
Abstract:: Food Hydrocolloids, 110 (2021) 106132. doi:10.1016/j.foodhyd.2020.106132
Zeitschriftentitel:: Food Hydrocolloids
Jahr:: 2021
Band / Volume:: 110
Seitenangaben Beitrag:: 106132
Volltext / DOI:: doi:10.1016/j.foodhyd.2020.106132
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