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Interfacial and emulsifying properties of mealworm protein at the oil/water interface (2017)
Journal Article
Gould, J., & Wolf, B. (2018). Interfacial and emulsifying properties of mealworm protein at the oil/water interface. Food Hydrocolloids, 77, 57-65. https://doi.org/10.1016/j.foodhyd.2017.09.018

The increasing global population and consumer demand for protein will render the provision of protein a serious future challenge. The lower environmental impact of insect farming makes the consumption of insects an appealing solution, although consum... Read More about Interfacial and emulsifying properties of mealworm protein at the oil/water interface.