Structural characterization and emulsifying properties of a novel cricket protein concentrate prepared via pepsin extraction–isoelectric precipitation

Food Hydrocolloids 2026

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Authors: Su-Hyeon Moon, Seong-jun Cho

DOI: 10.1016/j.foodhyd.2026.112569

Cited by: 1

References: 87

Fields of Study & Subjects

Insect Utilization and Effects Proteins in Food Systems Microencapsulation and Drying Processes

References 87