Effect of Interaction between Mealworm Protein and Myofibrillar Protein on the Rheological Properties and Thermal Stability of the Prepared Emulsion Systems

In this study, we investigated the effect of replacing myofibrillar protein (pork ham) with edible insect proteins (Tenebrio molitor L.) in meat emulsion systems and examined the interaction between the two types of proteins. We also evaluated the rheological properties and thermal stability of thes...

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Detalles Bibliográficos
Autores principales: Kim, Tae-Kyung, Lee, Min Hyeock, Yong, Hae In, Jung, Samooel, Paik, Hyun-Dong, Jang, Hae Won, Choi, Yun-Sang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7601821/
https://www.ncbi.nlm.nih.gov/pubmed/33053732
http://dx.doi.org/10.3390/foods9101443

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7601821/
https://www.ncbi.nlm.nih.gov/pubmed/33053732
http://dx.doi.org/10.3390/foods9101443

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