Effects of ultrasound-induced structural modifications on the emulsifying properties of Tenebrio molitor proteins
Ultrasonication has emerged as a promising technique for modifying physicochemical properties of proteins, enhancing their functionality in food applications. This study evaluated the effects of ultrasonic treatment on the structural and functional properties of mealworm-derived proteins (MPs) and t...
Gorde:
| Egile Nagusiak: | , , , , , |
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| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Elsevier
2025-06-01
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| Saila: | Ultrasonics Sonochemistry |
| Gaiak: | |
| Sarrera elektronikoa: | http://www.sciencedirect.com/science/article/pii/S1350417725001336 |
| Etiketak: |
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