Interfacial and emulsifying properties of mealworm protein at the oil/water interface

Food Hydrocolloids

Volumn 77, Issue , 2018, Pages 57-65

  Gould, Joanne ^a   Wolf, Bettina ^a  

^a UNIVERSITY OF NOTTINGHAM   (United Kingdom)

Author keywords

Emulsion stability; Insect protein; Interfacial tension; Mealworms

Indexed keywords

EID: 85029584546     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2017.09.018     Document Type: Article

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