Food Hydrocolloids

Journal Abbreviation: FOOD HYDROCOLLOID
ISSN: 0268-005X
Publisher: Elsevier

Publications (1)

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Unpublished / Preprint

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Abstract

Towards recombinantly produced milk proteins: Physicochemical and emulsifying properties of engineered whey protein beta-lactoglobulin variants (2021) Keppler JK, Heyse A, Scheidler E, Uttinger M, Fitzner L, Jandt U, Heyn TR, et al. Journal article