Towards recombinantly produced milk proteins: Physicochemical and emulsifying properties of engineered whey protein beta-lactoglobulin variants
Sign Up to like & getrecommendations! Published in 2021 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2020.106132
Abstract: Two recombinant beta-lactoglobulin (BLG) B variants were produced in E. coli. Production/isolation resulted in native BLG without post-translational modifications. Properties of recombinant variants were compared to commercial BLG B and BLG AB. Minor differences in… read more here.
Keywords: produced milk; recombinantly produced; emulsifying properties; beta lactoglobulin ... See more keywords
Consumer preferences for sustainably produced ultra-high-temperature milk in China.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of dairy science"
DOI: 10.3168/jds.2022-22677
Abstract: Contrary to ongoing declines in per capita milk consumption in the United States and Europe, per capita milk consumption in China is experiencing dramatic increases, making China one of the most dynamic global dairy markets.… read more here.
Keywords: sustainably produced; consumer preferences; preferences sustainably; milk ... See more keywords