Interfacial and emulsifying properties of mealworm protein at the oil/water interface

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Interfacial and emulsifying properties of mealworm protein at the oil/water interface

The increasing global population and consumer demand for protein will render the provision of protein a serious future challenge. The lower environmental impact of insect farming makes the consumption of insects an appealing solution, although consumers in developed countries often respond to the id...

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Bibliographic Details
Main Authors:	Gould, Joanne, Wolf, Bettina
Format:	Article
Published:	Elsevier 2017
Subjects:	Insect protein Mealworms Interfacial tension Emulsion stability
Online Access:	https://eprints.nottingham.ac.uk/46818/

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