Skip to main content
Log In
Email address
Password
Log in
New user? Click here to register.
Have you forgotten your password?
Communities & Collections
All of DepositOnce
Home
DepositOnce
Technische Universität Berlin
Publications
Towards recombinantly produced milk proteins: Physicochemical and emulsifying properties of engineered whey protein beta-lactoglobulin variants
Loading…
2020-07-07
🆕 Date Issued:
2020-07-07
🗄 In DepositOnce:
2020-10-23
Article
Published Version
doi.org/10.14279/depositonce-10653
Please use this identifier to cite or link to this item:
DOI link
DOI identifier
Towards recombinantly produced milk proteins: Physicochemical and emulsifying properties of engineered whey protein beta-lactoglobulin variants
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
FG Lebensmitteltechnologie und -materialwissenschaften
Fak. 3 Prozesswissenschaften
Inst. Lebensmitteltechnologie und Lebensmittelchemie
FG Lebensmitteltechnologie und -materialwissenschaften
milk protein
whey protein
sustainability
beta-lactoglobulin
Keppler_et_al_2020.pdf
Adobe PDF
—
3.71 MB
Loading…
Published in:
Food hydrocolloids
,
10.1016/j.foodhyd.2020.106132
,
Elsevier
Full item page