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

Keppler JK, Heyse A, Scheidler E, Uttinger M, Fitzner L, Jandt U, Heyn TR, Lautenbach V, Loch JI, Lohr J, Kieserling H, Günther G, Kempf E, Grosch JH, Lewiński K, Jahn D, Lübbert C, Peukert W, Kulozik U, Drusch S, Krull R, Schwarz K, Biedendieck R (2021)

Publication Type: Journal article

Publication year: 2021

Journal

Book Volume: 110

Article Number: 106132

DOI: 10.1016/j.foodhyd.2020.106132

Authors with CRIS profile

Involved external institutions

Wageningen University & Research Netherlands (NL) Christian-Albrechts-Universität zu Kiel Germany (DE) Technische Universität Berlin Germany (DE) Technische Universität München (TUM) Germany (DE) Technische Universität Hamburg-Harburg (TUHH) Germany (DE) Jagiellonian University / Uniwersytet Jagielloński (UJ) Poland (PL) Technische Universität Braunschweig Germany (DE)

How to cite

APA:

Keppler, J.K., Heyse, A., Scheidler, E., Uttinger, M., Fitzner, L., Jandt, U.,... Biedendieck, R. (2021). Towards recombinantly produced milk proteins: Physicochemical and emulsifying properties of engineered whey protein beta-lactoglobulin variants. Food Hydrocolloids, 110. https://doi.org/10.1016/j.foodhyd.2020.106132

MLA:

Keppler, Julia K., et al. "Towards recombinantly produced milk proteins: Physicochemical and emulsifying properties of engineered whey protein beta-lactoglobulin variants." Food Hydrocolloids 110 (2021).

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