A novel protein bar formulated with hempseed protein and Tenebrio molitor larvae protein: Nutritional, sensory characterization and hardening, volatile profile changes assessment-Reference-Cited by-同舟云学术

A novel protein bar formulated with hempseed protein and Tenebrio molitor larvae protein: Nutritional, sensory characterization and hardening, volatile profile changes assessment

Published:2021-12-26 Issue:2 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Zhou Xuefu¹,Zheng Yuanrong²^ORCID,Zhong Yu¹,Wang Danfeng¹,Xu Jingyao¹^ORCID,Liu Ren¹,Deng Yun¹^ORCID

Affiliation:

1. Department of Food Science and Technology Shanghai Jiao Tong University Shanghai China

2. State Key Laboratory of Dairy Biotechnology Shanghai Engineering Research Center of Dairy Biotechnology Dairy Research Institute Bright Dairy & Food Co., Ltd. Shanghai P.R. China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16276

Reference36 articles.

1. Mixing animal and plant proteins: Is this a way to improve protein techno-functionalities?

2. Textural performance of crosslinked or reduced-calcium milk protein ingredients in model high-protein nutrition bars

3. Influence of under-fermented cocoa mass in chocolate production: Sensory acceptance and volatile profile characterization during the processing

4. Assessment of the rheological properties and bread characteristics obtained by innovative protein sources (Cicer arietinum, Acheta domesticus, Tenebrio molitor): Novel food or potential improvers for wheat flour?;Cappelli A.;Food Science & Technology,2020

5. Structural Characterization of Bovine β-Lactoglobulin−Galactose/Tagatose Maillard Complexes by Electrophoretic, Chromatographic, and Spectroscopic Methods

Cited by 2 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. Nutritional, Textural, and Sensory Attributes of Protein Bars Formulated with Mycoproteins;Foods;2024-02-23

2. Quark Cheese Processed by Dense-Phase Carbon Dioxide: Shelf-Life Evaluation and Physiochemical, Rheological, Microstructural and Volatile Properties Assessment;Foods;2022-08-05