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

Autor:	Vanessa Lautenbach, Laura Fitzner, Uwe Jandt, Elena Kempf, Timon R. Heyn, Rebekka Biedendieck, Eva Scheidler, Krzysztof Lewiński, Jonas Lohr, Dieter Jahn, Anja Heyse, J.I. Loch, Julia K. Keppler, Karin Schwarz, Maximilian J. Uttinger, Gabriele Günther, Christian Lübbert, Wolfgang Peukert, Stephan Drusch, Ulrich Kulozik, Jan Hendrik Grosch, Helena Kieserling, Rainer Krull
Jazyk:	angličtina
Rok vydání:	2021
Předmět:	Whey protein biology Chemie [540] Chemistry Genetically engineered General Chemical Engineering Biowissenschaften Biologie [570] General Chemistry ddc law.invention Biochemistry law ddc:570 ddc:540 biology.protein Recombinant DNA ddc:630 Life Science ddc:640 Solubility Beta-lactoglobulin Food Process Engineering Food Science
Zdroj:	Food Hydrocolloids, 110 Food Hydrocolloids 110 (2021) Food Hydrocolloids (110): 106132 (2021-01) Food hydrocolloids 110, 106132 (2021). doi:10.1016/j.foodhyd.2020.106132
ISSN:	0268-005X
Popis:	Food hydrocolloids 110, 106132 (2021). doi:10.1016/j.foodhyd.2020.106132 Published by Elsevier, Amsterdam
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e2f58c4d7e3fc8464cb795b0cd9b255c https://research.wur.nl/en/publications/towards-recombinantly-produced-milk-proteins-physicochemical-and- Zobrazit plný text záznamu Full Text from ScienceDirect