Enhancing silkworm protein yield, extraction efficiency, structure, functionality, and antioxidant activity using ultrasound-, microwave-, and freeze–thaw-assisted methods
<jats:title>Abstract</jats:title><jats:sec><jats:title>BACKGROUND</jats:title><jats:p>Silkworm protein applications are limited in the food industry because of their low emulsifying and foaming properties. This study investigated the effect of ultrasound‐assisted...
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| Main Authors: | , , , |
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| Format: | Article |
| Published: |
John Wiley and Sons
2023
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| Online Access: | http://psasir.upm.edu.my/id/eprint/105743/ https://onlinelibrary.wiley.com/doi/10.1002/jsfa.12929 |
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