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Kim TK, Lee MH, Yong HI, et al. Effect of Interaction between Mealworm Protein and Myofibrillar Protein on the Rheological Properties and Thermal Stability of the Prepared Emulsion Systems. Foods. 2020;9(10)doi: 10.3390/foods9101443.
Kim, T. K., Lee, M. H., Yong, H. I., Jung, S., Paik, H. D., Jang, H. W., & Choi, Y. S. (2020). Effect of Interaction between Mealworm Protein and Myofibrillar Protein on the Rheological Properties and Thermal Stability of the Prepared Emulsion Systems. Foods (Basel, Switzerland), 9(10), . https://doi.org/10.3390/foods9101443
Kim, Tae-Kyung, et al. "Effect of Interaction between Mealworm Protein and Myofibrillar Protein on the Rheological Properties and Thermal Stability of the Prepared Emulsion Systems." Foods (Basel, Switzerland) vol. 9,10 (2020). doi: https://doi.org/10.3390/foods9101443
Kim TK, Lee MH, Yong HI, Jung S, Paik HD, Jang HW, Choi YS. Effect of Interaction between Mealworm Protein and Myofibrillar Protein on the Rheological Properties and Thermal Stability of the Prepared Emulsion Systems. Foods. 2020 Oct 12;9(10). doi: 10.3390/foods9101443. PMID: 33053732; PMCID: PMC7601821.
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Foods. 2020 Oct 12;9(10). doi: 10.3390/foods9101443.

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

Foods (Basel, Switzerland)

Tae-Kyung Kim, Min Hyeock Lee, Hae In Yong, Samooel Jung, Hyun-Dong Paik, Hae Won Jang, Yun-Sang Choi

Affiliations

  1. Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea.
  2. Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea.
  3. Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.

PMID: 33053732 PMCID: PMC7601821 DOI: 10.3390/foods9101443

Abstract

In this study, we investigated the effect of replacing myofibrillar protein (pork ham) with edible insect proteins (

Keywords: alternative protein; calorimetry; edible insect; food quality; viscosity

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