Assessing the emulsifying properties of Tenebrio molitor larvae protein preparations: Impact of storage, thermal, and freeze-thaw treatments on o/w emulsion stability
Alkmini-Anna Gkinali, Anthia Matsakidou, Adamantini Paraskevopoulou
Topics & Concepts
CreamingEmulsionFlocculationChemistryChromatographyCoalescence (physics)Thermal stabilityFood scienceSoy proteinChemical engineeringBiochemistryBiologyOrganic chemistryEngineeringAstrobiologyInsect Utilization and EffectsProteins in Food SystemsBee Products Chemical Analysis