Abstract
Chemie Ingenieur TechnikVolume 90, Issue 9 p. 1337-1337 VortragFree Access Determination of critical process parameters for the onset of amyloid aggregation of whey protein beta-lactoglobulin T. R. Heyn, T. R. Heyn Christian-Albrechts-Universität zu Kiel, Lebensmitteltechnologie, Heinrich-Hecht-Platz 10, 24118 Kiel, DeutschlandSearch for more papers by this authorM. Heuer, M. Heuer Christian-Albrechts-Universität zu Kiel, Lebensmitteltechnologie, Heinrich-Hecht-Platz 10, 24118 Kiel, DeutschlandSearch for more papers by this authorJ. Lux, J. Lux Christian-Albrechts-Universität zu Kiel, Lebensmitteltechnologie, Heinrich-Hecht-Platz 10, 24118 Kiel, DeutschlandSearch for more papers by this authorA. Steffen-Heins, A. Steffen-Heins Christian-Albrechts-Universität zu Kiel, Lebensmitteltechnologie, Heinrich-Hecht-Platz 10, 24118 Kiel, DeutschlandSearch for more papers by this authorK. Schwarz, K. Schwarz Christian-Albrechts-Universität zu Kiel, Lebensmitteltechnologie, Heinrich-Hecht-Platz 10, 24118 Kiel, DeutschlandSearch for more papers by this authorJ. K. Keppler, Corresponding Author J. K. Keppler jkeppler@foodtech.uni-kiel.de Christian-Albrechts-Universität zu Kiel, Lebensmitteltechnologie, Heinrich-Hecht-Platz 10, 24118 Kiel, DeutschlandCorrespondence: J. K. Keppler (jkeppler@foodtech.uni-kiel.de), Christian-Albrechts-Universität zu Kiel, Lebensmitteltechnologie, Heinrich-Hecht-Platz 10, 24118 Kiel, DeutschlandSearch for more papers by this author T. R. Heyn, T. R. Heyn Christian-Albrechts-Universität zu Kiel, Lebensmitteltechnologie, Heinrich-Hecht-Platz 10, 24118 Kiel, DeutschlandSearch for more papers by this authorM. Heuer, M. Heuer Christian-Albrechts-Universität zu Kiel, Lebensmitteltechnologie, Heinrich-Hecht-Platz 10, 24118 Kiel, DeutschlandSearch for more papers by this authorJ. Lux, J. Lux Christian-Albrechts-Universität zu Kiel, Lebensmitteltechnologie, Heinrich-Hecht-Platz 10, 24118 Kiel, DeutschlandSearch for more papers by this authorA. Steffen-Heins, A. Steffen-Heins Christian-Albrechts-Universität zu Kiel, Lebensmitteltechnologie, Heinrich-Hecht-Platz 10, 24118 Kiel, DeutschlandSearch for more papers by this authorK. Schwarz, K. Schwarz Christian-Albrechts-Universität zu Kiel, Lebensmitteltechnologie, Heinrich-Hecht-Platz 10, 24118 Kiel, DeutschlandSearch for more papers by this authorJ. K. Keppler, Corresponding Author J. K. Keppler jkeppler@foodtech.uni-kiel.de Christian-Albrechts-Universität zu Kiel, Lebensmitteltechnologie, Heinrich-Hecht-Platz 10, 24118 Kiel, DeutschlandCorrespondence: J. K. Keppler (jkeppler@foodtech.uni-kiel.de), Christian-Albrechts-Universität zu Kiel, Lebensmitteltechnologie, Heinrich-Hecht-Platz 10, 24118 Kiel, DeutschlandSearch for more papers by this author First published: 24 August 2018 https://doi.org/10.1002/cite.201855441AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat No abstract is available for this article. Volume90, Issue9Special Issue: ProcessNet-Jahrestagung und 33. DECHEMA-Jahrestagung der Biotechnologen 2018September 2018Pages 1337-1337 RelatedInformation
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