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

Keppler, Julia K.Heyse, AnjaScheidler, EvaUttinger, Maximilian J.Fitzner, LauraJandt, UweHeyn, Timon R.Lautenbach, VanessaLoch, Joanna I.Lohr, JonasKieserling, HelenaGünther, GabrieleKempf, ElenaGrosch, Jan-HendrikLewiński, KrzysztofJahn, DieterLübbert, ChristianPeukert, WolfgangKulozik, UlrichDrusch, StephanKrull, RainerSchwarz, KarinBiedendieck, Rebekka2020-10-232020-10-232020-07-070268-005Xhttps://depositonce.tu-berlin.de/handle/11303/11765http://dx.doi.org/10.14279/depositonce-10653en630 Landwirtschaft und verwandte Bereichemilk proteinwhey proteinsustainabilitybeta-lactoglobulinTowards recombinantly produced milk proteins: Physicochemical and emulsifying properties of engineered whey protein beta-lactoglobulin variantsArticle1873-7137