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Comparison of functional properties of edible insects and protein preparations thereof
LWT · 2018 · Vol. 91 · pp. 168–174
Ewelina Zielińska✉(University of Life Sciences in Lublin)Monika Karaś(University of Life Sciences in Lublin)Barbara Baraniak(University of Life Sciences in Lublin)
Insect Utilization and EffectsInsect and Arachnid Ecology and BehaviorBee Products Chemical AnalysisEmulsionSolubilityChemistryFood scienceProtein isolateChromatographyBiochemistryOrganic chemistry
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References
Selected species of edible insects as a source of nutrient composition
Food Research International · 2015 · 453 citations
Functional Properties of the Great Northern Bean ( <i>Phaseolus vulgaris</i> L.) Proteins: Emulsion, Foaming, Viscosity, and Gelation Properties
Journal of Food Science · 1981 · 456 citations
Physicochemical and functional properties of whole legume flour
LWT · 2013 · 391 citations
A Rapid and Sensitive Method for the Quantitation of Microgram Quantities of Protein Utilizing the Principle of Protein-Dye Binding
Analytical Biochemistry · 1976 · 225,297 citations
Recovery and techno-functionality of flours and proteins from two edible insect species: Meal worm ( Tenebrio molitor ) and black soldier fly ( Hermetia illucens ) larvae
Heliyon · 2016 · 318 citations
A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding
Analytical Biochemistry · 1976 · 209,807 citations
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