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Interfacial and emulsifying properties of mealworm protein at the oil/water interface (2017)

First Author: Gould J

Attributed to: EPSRC Centre for Innovative Manufacturing in Food funded by EPSRC

Abstract

No abstract provided

Bibliographic Information

Publication URI: https://ac.els-cdn.com/S0268005X17307245/1-s2.0-S0268005X17307245-main.pdf?_tid=8c01a56c-bfc6-11e7-ac38-00000aacb360&acdnat=1509624693_de3c197e6e8e82ccc001a37f092e8d1a

Type: Journal Article/Review

Parent Publication: Food Hydrocolloids