Contributions of protein and milled chitin extracted from domestic cricket powder to emulsion stabilization
Interfacial and emulsifying properties of fractionated cricket powder were assessed to identify whether emulsification properties originate from protein or chitin particles. Fractions extracted in alkaline water, containing high protein and mineral contents, increased the surface pressure of heptane...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2019-11-01
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| Series: | Current Research in Food Science |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927119300061 |