Thermal stability and rheological properties of heat-induced gels prepared using edible insect proteins in a model system

Publication date: December 2020Source: LWT, Volume 134Author(s): Tae-Kyung Kim, Min Hyeock Lee, Min-Hee Yu, Hae In Yong, Hae Won Jang, Samooel Jung, Yun-Sang Choi

Source: LWT Food Science and Technology - October 1, 2020 Category: Food Science Source Type: research