Food Hydrocolloids

Journal Abbreviation: FOOD HYDROCOLLOID
ISSN: 0268-005X
Publisher: Elsevier

Publications (2)

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Journal article
Unpublished / Preprint

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Abstract

Towards recombinantly produced milk proteins: Physicochemical and emulsifying properties of engineered whey protein beta-lactoglobulin variants (2021) Keppler JK, Heyse A, Scheidler E, Uttinger M, Fitzner L, Jandt U, Heyn TR, et al. Journal article The effect of low vs. high temperature dry heating on solubility and digestibility of cow's milk protein (2020) Zenker HE, Raupbach J, Boeren S, Wichers HJ, Hettinga KA Journal article