Gelling properties of black soldier fly (Hermetia illucens) larvae protein after ultrasound treatment-Reference-Cited by-同舟云学术

Gelling properties of black soldier fly (Hermetia illucens) larvae protein after ultrasound treatment

Published:2022-08 Issue: Volume:386 Page:132826
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Kumar Sruthi,Queiroz Lucas Sales,Marie Rodolphe,Nascimento Luis Gustavo Lima,Mohammadifar Mohammad Amin,de Carvalho Antonio Fernandes,Brouzes Chloé Marie Charlotte,Fallquist Heather,Fraihi Wael,Casanova Federico

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

1. Meat quality derived from high inclusion of a micro-alga or insect meal as an alternative protein source in poultry diets: A pilot study;Altmann;Foods,2018

2. Application of ultrasound treatment for improving the physicochemical, functional and rheological properties of myofibrillar proteins;Amiri;International Journal of Biological Macromolecules,2018

3. Comparative study of high intensity ultrasound effects on food proteins functionality;Arzeni;Journal of Food Engineering,2012

4. Why for feed and not for human consumption? The black soldier fly larvae;Bessa;Comprehensive Reviews in Food Science and Food Safety,2020

5. Defatting and sonication enhances protein extraction from edible insects;Choi;KoreaScience,2017

Cited by 25 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Insect proteins – Production technologies, bio-functional, and food applications: A perspective;Food Bioscience;2024-10

2. Effects of ultrasonic treatment on the structure and functional characteristics of myofibrillar proteins from black soldier fly;International Journal of Biological Macromolecules;2024-10

3. pH dominates the formation of ginkgo seed protein and whey protein composite gels;Food Bioscience;2024-08

4. Influence of the processing on composition, protein structure and techno-functional properties of mealworm protein concentrates produced by isoelectric precipitation and ultrafiltration/diafiltration;Food Chemistry;2024-08

5. Edible insect proteins: how can they be a driver for food innovation?;Current Opinion in Food Science;2024-08