Keppler, JuliaJuliaKepplerHeyse, AnjaAnjaHeyseScheidler, EvaEvaScheidlerUttinger, Maximilian J.Maximilian J.UttingerFitzner, LauraLauraFitznerJandt, UweUweJandtHeyn, Timon R.Timon R.HeynLautenbach, VanessaVanessaLautenbachLoch, JoannaJoannaLochLohr, JonasJonasLohrKieserling, HelenaHelenaKieserlingGünther, GabrieleGabrieleGüntherKempf, ElenaElenaKempfGrosch, Jan HendrikJan HendrikGroschLewiński, KrzysztofKrzysztofLewińskiJahn, DieterDieterJahnLübbert, ChristianChristianLübbertPeukert, WolfgangWolfgangPeukertKulozik, UlrichUlrichKulozikDrusch, StephanStephanDruschKrull, RainerRainerKrullSchwarz, KarinKarinSchwarzBiedendieck, RebekkaRebekkaBiedendieck2020-10-062020-10-062021Food Hydrocolloids (110): 106132 (2021-01)http://hdl.handle.net/11420/7409en0268-005XFood hydrocolloids2021https://creativecommons.org/licenses/by/4.0/ChemieBiowissenschaften, BiologieTowards recombinantly produced milk proteins: Physicochemical and emulsifying properties of engineered whey protein beta-lactoglobulin variantsJournal Article10.15480/882.293310.1016/j.foodhyd.2020.10613210.15480/882.2933Other