Sweet proteins designed with increased thermostability
- DOI
- 10.1016/j.foodchem.2026.151969
- Published
- 2026-12
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151969,
title = {Sweet proteins designed with increased thermostability},
author = {Verónica Ramos-Viana and Teemu K.E. Rönkkö and Gonzalo Nahuel Bidart and Robby Divine and Ditte Hededam Welner and Alexander S. Hauser and David Baker and Leonie J. Jahn and Morten O.A. Sommer},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.151969},
url = {https://doi.org/10.1016/j.foodchem.2026.151969}
}RIS
TY - JOUR TI - Sweet proteins designed with increased thermostability AU - Verónica Ramos-Viana AU - Teemu K.E. Rönkkö AU - Gonzalo Nahuel Bidart AU - Robby Divine AU - Ditte Hededam Welner AU - Alexander S. Hauser AU - David Baker AU - Leonie J. Jahn AU - Morten O.A. Sommer PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.151969 UR - https://doi.org/10.1016/j.foodchem.2026.151969 ER -
APA
Ramos-Viana, V., Rönkkö, T. K., Bidart, G. N., Divine, R., Welner, D. H., Hauser, A. S., Baker, D., Jahn, L. J., & Sommer, M. O. (2026). Sweet proteins designed with increased thermostability. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.151969
Source records
- crossref · retrieved 2026-11-10T07:06:22.292Z