Published in
Elsevier, Food Hydrocolloids, (110), p. 106132, 2021
DOI: 10.1016/j.foodhyd.2020.106132
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Towards recombinantly produced milk proteins: Physicochemical and emulsifying properties of engineered whey protein beta-lactoglobulin variants
Journal article published in 2020 by
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
and other authors.
,
Jonas Lohr,
Helena Kieserling,
Gabriele Günther,
Elena Kempf,
Jan-Hendrik Grosch,
Krzysztof Lewiński
and other authors.
This paper was not found in any repository, but could be made available legally by the author.
Full text: Unavailable
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