Characterising the Structure and Functionality of Insect Proteins
Protein ingredients are added to foods not just for nutrition, but to exploit the functional properties of the protein. A key functional property of protein ingredients is the stabilisation of air surfaces, the foaming properties of the protein. Surface-active protein molecules stabilise foams by ad...
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| Format: | Thesis (University of Nottingham only) |
| Language: | English |
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2024
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| Online Access: | https://eprints.nottingham.ac.uk/78445/ |