Towards recombinantly produced milk proteins: Physicochemical and emulsifying properties of engineered whey protein beta-lactoglobulin variants
| dc.contributor.author | Keppler, Julia K. | |
| dc.contributor.author | Heyse, Anja | |
| dc.contributor.author | Scheidler, Eva | |
| dc.contributor.author | Uttinger, Maximilian J. | |
| dc.contributor.author | Fitzner, Laura | |
| dc.contributor.author | Jandt, Uwe | |
| dc.contributor.author | Heyn, Timon R. | |
| dc.contributor.author | Lautenbach, Vanessa | |
| dc.contributor.author | Loch, Joanna I. | |
| dc.contributor.author | Lohr, Jonas | |
| dc.contributor.author | Kieserling, Helena | |
| dc.contributor.author | Günther, Gabriele | |
| dc.contributor.author | Kempf, Elena | |
| dc.contributor.author | Grosch, Jan-Hendrik | |
| dc.contributor.author | Lewiński, Krzysztof | |
| dc.contributor.author | Jahn, Dieter | |
| dc.contributor.author | Lübbert, Christian | |
| dc.contributor.author | Peukert, Wolfgang | |
| dc.contributor.author | Kulozik, Ulrich | |
| dc.contributor.author | Drusch, Stephan | |
| dc.contributor.author | Krull, Rainer | |
| dc.contributor.author | Schwarz, Karin | |
| dc.contributor.author | Biedendieck, Rebekka | |
| dc.date.accessioned | 2020-10-23T08:07:56Z | |
| dc.date.available | 2020-10-23T08:07:56Z | |
| dc.date.issued | 2020-07-07 | |
| dc.description.sponsorship | DFG, 273937032, SPP 1934: Dispersitäts-, Struktur- und Phasenänderungen von Proteinen und biologischen Agglomeraten in biotechnologischen Prozessen | en |
| dc.description.sponsorship | BMBF, 031B0222, Basistechnologie Nachwuchsgruppe "Multiskalige Modellierung und Modifikation von Multienzymkomplexen als Basistechnologie für zellfreie Reaktionskaskaden" (II) | en |
| dc.identifier.eissn | 1873-7137 | |
| dc.identifier.issn | 0268-005X | |
| dc.identifier.uri | https://depositonce.tu-berlin.de/handle/11303/11765 | |
| dc.identifier.uri | http://dx.doi.org/10.14279/depositonce-10653 | |
| dc.language.iso | en | en |
| dc.rights.uri | https://creativecommons.org/licenses/by/4.0/ | en |
| dc.subject.ddc | 630 Landwirtschaft und verwandte Bereiche | de |
| dc.subject.other | milk protein | en |
| dc.subject.other | whey protein | en |
| dc.subject.other | sustainability | en |
| dc.subject.other | beta-lactoglobulin | en |
| dc.title | Towards recombinantly produced milk proteins: Physicochemical and emulsifying properties of engineered whey protein beta-lactoglobulin variants | en |
| dc.type | Article | en |
| dc.type.version | publishedVersion | en |
| dcterms.bibliographicCitation.articlenumber | 106132 | en |
| dcterms.bibliographicCitation.doi | 10.1016/j.foodhyd.2020.106132 | en |
| dcterms.bibliographicCitation.journaltitle | Food hydrocolloids | en |
| dcterms.bibliographicCitation.originalpublishername | Elsevier | en |
| dcterms.bibliographicCitation.originalpublisherplace | Amsterdam | en |
| dcterms.bibliographicCitation.volume | 110 | en |
| tub.accessrights.dnb | free | en |
| tub.affiliation | Fak. 3 Prozesswissenschaften::Inst. Lebensmitteltechnologie und Lebensmittelchemie::FG Lebensmitteltechnologie und -materialwissenschaften | de |
| tub.affiliation.faculty | Fak. 3 Prozesswissenschaften | de |
| tub.affiliation.group | FG Lebensmitteltechnologie und -materialwissenschaften | de |
| tub.affiliation.institute | Inst. Lebensmitteltechnologie und Lebensmittelchemie | de |
| tub.publisher.universityorinstitution | Technische Universität Berlin | en |