Thermal stability and rheological properties of heat-induced gels prepared using edible insect proteins in a model system
Tae‐Kyung Kim, Min Hyeock Lee, M.O. Ngadi And L.J. Yu, Hae In Yong, Hae Won Jang, Samooel Jung, Yun‐Sang Choi
Topics & Concepts
ChewinessChemistryFood scienceEmulsionRheologyThermal stabilityHeat stabilityViscosityInsectBiochemistryBotanyMaterials scienceOrganic chemistryBiologyComposite materialInsect Utilization and EffectsAnimal and Plant Science EducationInsect and Arachnid Ecology and Behavior