Characterising the Structure and Functionality of Insect Proteins

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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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Bibliographic Details
Main Author:	Amor, D.R.
Format:	Thesis (University of Nottingham only)
Language:	English
Published:	2024
Subjects:	insect protein protein alternatives entomophagy
Online Access:	https://eprints.nottingham.ac.uk/78445/

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