Effect of Interaction between Mealworm Protein and Myofibrillar Protein on the Rheological Properties and Thermal Stability of the Prepared Emulsion Systems.
alternative protein
calorimetry
edible insect
food quality
viscosity
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
12 Oct 2020
12 Oct 2020
Historique:
received:
08
09
2020
revised:
23
09
2020
accepted:
08
10
2020
entrez:
15
10
2020
pubmed:
16
10
2020
medline:
16
10
2020
Statut:
epublish
Résumé
In this study, we investigated the effect of replacing myofibrillar protein (pork ham) with edible insect proteins (
Identifiants
pubmed: 33053732
pii: foods9101443
doi: 10.3390/foods9101443
pmc: PMC7601821
pii:
doi:
Types de publication
Journal Article
Langues
eng
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