Egg-free mayonnaise-type emulsions stabilized with proteins derived from the larvae of Tenebrio molitor
Alkmini-Anna Gkinali, Anthia Matsakidou, Thomas Moschakis, Adamantini Paraskevopoulou
Topics & Concepts
ThixotropyYolkChemistryIsoelectric pointChromatographyRheologyExtraction (chemistry)Egg whiteEmulsionFood scienceMaterials scienceBiochemistryComposite materialEnzymeProteins in Food SystemsInsect Utilization and EffectsBotanical Research and Applications