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

Enthalten in
Food hydrocolloids 
Volume
110
Article Number
106132
Citation
Food Hydrocolloids (110): 106132 (2021-01)
Publisher DOI
10.1016/j.foodhyd.2020.106132
Scopus ID
2-s2.0-85088126263
DDC Class
540: Chemie
570: Biowissenschaften, Biologie