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

Citation Link: https://doi.org/10.15480/882.2933

Publikationstyp

Journal Article

Date Issued

2021

Sprache

English

Institut

Bioprozess- und Biosystemtechnik V-1

TORE-DOI

10.15480/882.2933

TORE-URI

http://hdl.handle.net/11420/7409

Journal

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

Funding(s)

Multiskalige modellgestützte Untersuchungen funktionaler Enzym- und Proteinagglomerate für biotechnologische Anwendung - Teil 2: Von der Struktur zur Funktion

Publication version

publishedVersion

Lizenz

https://creativecommons.org/licenses/by/4.0/

Name

1-s2.0-S0268005X20306871-main.pdf

Size

3.9 MB

Format

Adobe PDF