Application of edible insects to food products: A review on the functionality, bioactivity and digestibility of insect proteins under high-pressure/ultrasound processing
发布时间：2025-10-10
点击次数：
- 发表刊物：
- Food Chemistry
- 第一作者：
- 杨景
- 合写作者：
- 陈妍,陈妍,周姝伶,周姝伶,尤琳烽,宋佳佳,宋佳佳
- 论文类型：
- 源刊论文
- 论文编号：
- 269QSZVAEHHPVRKAMD01N4FXMU5ZZV8W
- 期号：
- 1
- 是否译文：
- 否
- 发表时间：
- 2025-03-15
- 上一条：Changes of digestive stability and potential allergenicity of high hydrostatic pressure-treated ovalbumin during in vitro digestion
- 下一条：Effects of high hydrostatic pressure processing on the physicochemical properties, functional characteristics, and antioxidant activity of silkworm pupae protein