Drying-induced restructured jerky analog developed using a combination of edible insect protein and textured vegetable protein
Tae‐Kyung Kim, Hae In Yong, Ji Yoon Cha, Sun‐Young Park, Samooel Jung, Yun‐Sang Choi
Topics & Concepts
Food scienceWater activityChemistryMoistureWater holding capacityWater contentWater retentionOrganic chemistryBiologyEcologySoil waterGeotechnical engineeringEngineeringInsect Utilization and EffectsAnimal and Plant Science EducationNeurobiology and Insect Physiology Research