Interfacial and emulsifying properties of mealworm protein at the oil/water interface (2018)

First Author: Gould J
Attributed to:  EPSRC Centre for Innovative Manufacturing in Food funded by EPSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1016/j.foodhyd.2017.09.018

Publication URI: http://dx.doi.org/10.1016/j.foodhyd.2017.09.018

Type: Journal Article/Review

Parent Publication: Food Hydrocolloids