Please use this identifier to cite or link to this item: https://doi.org/10.15480/882.2933
Publisher DOI: 10.1016/j.foodhyd.2020.106132
Title: Towards recombinantly produced milk proteins: Physicochemical and emulsifying properties of engineered whey protein beta-lactoglobulin variants
Language: English
Authors: Keppler, Julia 
Heyse, Anja 
Scheidler, Eva 
Uttinger, Maximilian J. 
Fitzner, Laura 
Jandt, Uwe 
Heyn, Timon R. 
Lautenbach, Vanessa 
Loch, Joanna 
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 
Issue Date: 7-Jul-2020
Source: Food Hydrocolloids (110): 106132 (2021-01)
Journal or Series Name: Food hydrocolloids 
URI: http://hdl.handle.net/11420/7409
DOI: 10.15480/882.2933
ISSN: 0268-005X
Institute: Bioprozess- und Biosystemtechnik V-1 
Type: (wissenschaftlicher) Artikel
Project: Multiskalige modellgestützte Untersuchungen funktionaler Enzym- und Proteinagglomerate für biotechnologische Anwendung - Teil 2: Von der Struktur zur Funktion 
License: CC BY 4.0 (Attribution) CC BY 4.0 (Attribution)
Appears in Collections:Publications with fulltext

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