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

Crossref DOI link: https://doi.org/10.1016/j.foodhyd.2020.106132

Published Print: 2021-01

Update policy: https://doi.org/10.1016/elsevier_cm_policy

Authors

Keppler, Julia K.

Heyse, Anja

Scheidler, Eva

Uttinger, Maximilian J.

Fitzner, Laura

Jandt, Uwe

Heyn, Timon R.

Lautenbach, Vanessa

Loch, Joanna I.

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
Funding

Funding for this research was provided by:

Deutsche Forschungsgemeinschaft (SPP1934)

Bundesministerium für Bildung und Forschung (031B0222)
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Text and Data Mining valid from 2021-01-01

Text and Data Mining valid from 2021-01-01

Version of Record valid from 2020-07-07
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This article is maintained by: Elsevier

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

Journal Title: Food Hydrocolloids

CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.foodhyd.2020.106132

Content Type: article

Copyright: © 2020 The Authors. Published by Elsevier Ltd.