Towards recombinantly produced milk proteins: Physicochemical and emulsifying properties of engineered whey protein beta-lactoglobulin variants-Reference-Cited by-同舟云学术

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

Published:2021-01 Issue: Volume:110 Page:106132
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Keppler Julia K.,Heyse Anja,Scheidler Eva,Uttinger Maximilian J.,Fitzner Laura,Jandt Uwe,Heyn Timon R.,Lautenbach Vanessa,Loch Joanna I.,Lohr Jonas,Kieserling Helena,Günther Gabriele,Kempf Elena,Grosch Jan-Hendrik,Lewiński Krzysztof,Jahn Dieter,Lübbert Christian,Peukert Wolfgang,Kulozik Ulrich,Drusch Stephan,Krull Rainer,Schwarz Karin,Biedendieck Rebekka

Funder

Research Foundation

DFG

BMBF

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference83 articles.

1. Expression of recombinant bovine beta-lactoglobulin in Escherichia coli;Batt;Agricultural & Biological Chemistry,1990

2. Protein adsorption at the oil/water interface: Characterization of adsorption kinetics by dynamic interfacial tension measurements;Beverung;Biophysical Chemistry,1999

3. In vitro meat production: Challenges and benefits over conventional meat production;Bhat;Journal of Integrative Agriculture,2015