Enhancing silkworm protein yield, extraction efficiency, structure, functionality, and antioxidant activity using ultrasound-, microwave-, and freeze–thaw-assisted methods

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Enhancing silkworm protein yield, extraction efficiency, structure, functionality, and antioxidant activity using ultrasound-, microwave-, and freeze–thaw-assisted methods

<jats:title>Abstract</jats:title><jats:sec><jats:title>BACKGROUND</jats:title><jats:p>Silkworm protein applications are limited in the food industry because of their low emulsifying and foaming properties. This study investigated the effect of ultrasound‐assisted...

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Bibliographic Details
Main Authors:	Phuangjit, Uraiwun, Klinkesorn, Utai, Tan, Chin Ping, Katekhong, Wattinee
Format:	Article
Published:	John Wiley and Sons 2023
Online Access:	http://psasir.upm.edu.my/id/eprint/105743/

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