Revealing the synergistic effect of hydration and pulsed ultrasound on the emulsifying properties of silkworm pupa protein and its stabilized emulsion.
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DOI: 10.1002/jsfa.13377
Abstract: BACKGROUND Silkworm (Bombyx moil L.) Pupa protein (SPP) is a high-quality insect protein and is considered a sustainable alternative source for traditional animal food protein. However, the utilization of SPP is limited due to its… read more here.
Keywords: pupa protein; pulsed ultrasound; synergistic effect; effect hydration ... See more keywords