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Comparison of functional properties of edible insects and protein preparations thereof

Article ID Journal Published Year Pages File Type
8891527 LWT - Food Science and Technology 2018 7 Pages PDF
Keywords
WHCOHCTenebrio molitorTNBSGryllodes sigillatusEmulsion activitySchistocerca gregariaEntomophagyEmulsion stabilityEdible insectsFunctional propertiesfoaming capacityWater holding capacityOil Holding CapacityFoam stability
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Preview
Comparison of functional properties of edible insects and protein preparations thereof
Authors
Ewelina Zielińska, Monika Karaś, Barbara Baraniak,
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Journal
LWT - Food Science and Technology
Journal: LWT - Food Science and Technology
Related Categories
WHC
OHC
Tenebrio molitor
TNBS
Gryllodes sigillatus
Emulsion activity
Schistocerca gregaria
Entomophagy
Emulsion stability
Edible insects
Functional properties
foaming capacity
Water holding capacity
Oil Holding Capacity
Foam stability
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