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

Publication date: Available online 7 July 2020Source: Food HydrocolloidsAuthor(s): Julia K. Keppler, Anja Heyse, Eva Scheidler, Maximilian J. Uttinger, Laura Fitzner, Uwe Jandt, Timon R. Heyn, Vanessa Lautenbach, Joanna I. Loch, Jonas Lohr, Helena Kieserling, Gabriele Günther, Elena Kempf, Jan-Hendrik Grosch, Krzysztof Lewiński, Dieter Jahn, Christian Lübbert, Wolfgang Peukert, Ulrich Kulozik, Stephan Drusch

Source: Food Hydrocolloids - July 10, 2020 Category: Food Science Source Type: research