The use of edible insect proteins in food: Challenges and issues related to their functional properties-Reference-Cited by-同舟云学术

The use of edible insect proteins in food: Challenges and issues related to their functional properties

Published:2020-01 Issue: Volume:59 Page:102272
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Gravel Alexia,Doyen Alain

Funder

Le Fonds de recherche du Québec – Nature et technologies

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference130 articles.

1. Egg white proteins and their potential use in food processing or as nutraceutical and pharmaceutical agents-a review;Abeyrathne;Poultry Science,2013

2. Protein fractions and functional properties of dried imbrasia oyemensis larvae full-fat and defatted flours;Akpossan;International Journal of Biochemistry Research & Review,2015

3. Insects as food: A cross-cultural comparison of consumers' intention and behaviour;Amato,2017

4. Functional properties of some Nigerian varieties of legume seed flour concentration effect on foaming and gelation properties;Aremu;Journal of Food Technology,2007

5. Impact of processing on the chemistry and functionality of food proteins;Aryee,2018

Cited by 230 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. Effects of physical processing on food protein allergenicity: A focus on differences between animal and alternative proteins;Food Chemistry;2024-12

2. Comparison of plastic and glass cages on volatile compounds in protein extracted from Protaetia brevitarsis larvae;Future Foods;2024-12

3. Egg-free mayonnaise-type emulsions stabilized with proteins derived from the larvae of Tenebrio molitor;Food Hydrocolloids;2024-11

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

5. Variation of volatile compounds and sensory profile for Protaetia brevitarsis larvae fermented with lactic acid bacteria and yeast;Food Chemistry;2024-09