Processing improves physical and oxidative stability of cricket protein emulsions
Cricket protein isolate (CPI) prepared through isoelectric precipitation was physically treated by heat (H), high pressure (HP), or ultrasound (US). The effect of the three treatments on the structural and functional property (emulsifying capacity, EC) of CPI was evaluated. Four oil-in-water (O/W) e...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-10-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X22001137 |