Characterisation of black soldier fly larva protein before and after conjugation by the Maillard reaction

The branched‐chain amino acids valine and leucine have differential effects on hepatic lipid metabolism

(2020) Christopher A. Bishop et al.   FASEB JOURNAL

Changes of amino acid composition and protein technical functionality of edible insects by extracting steps

(2020) Tae-Kyung Kim et al.   JOURNAL OF ASIA-PACIFIC ENTOMOLOGY

Extraction and characterization of chitosan from prawn shell waste and its conjugation with cutinase for enhanced thermo-stability

(2018) Abhijeet B. Muley et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Exploring the potential of lipids from black soldier fly: New paradigm for biodiesel production (II)—Extraction kinetics and thermodynamic

(2018) Weiliang Feng et al.   RENEWABLE ENERGY

Impact of drying method on the nutritional value of the edible insect protein from black soldier fly (Hermetia illucens L.) larvae: amino acid composition, nutritional value evaluation, in vitro digestibility, and thermal properties

(2018) Chao Huang et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Improvement of techno-functional properties of edible insect protein from migratory locust by enzymatic hydrolysis

(2017) Benedict Purschke et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

A study of different indicators of Maillard reaction with whey proteins and different carbohydrates under adverse storage conditions

(2017) Graciela E. Leiva et al.   FOOD CHEMISTRY

Nitrogen-to-Protein Conversion Factors for Three Edible Insects: Tenebrio molitor, Alphitobius diaperinus, and Hermetia illucens

(2017) Renske H. Janssen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Nutritional value of a partially defatted and a highly defatted black soldier fly larvae (Hermetia illucens L.) meal for broiler chickens: apparent nutrient digestibility, apparent metabolizable energy and apparent ileal amino acid digestibility

(2017) Achille Schiavone et al.   Journal of Animal Science and Biotechnology

Effects of Bacillus subtilis CSL2 on the composition and functional diversity of the faecal microbiota of broiler chickens challenged with Salmonella Gallinarum

(2017) Ju Kyoung Oh et al.   Journal of Animal Science and Biotechnology

Edible insects and young adults in a north-east Italian city an exploratory study

(2016) Stefania Balzan et al.   British Food Journal

Insight into the proximate composition and microbial diversity of edible insects marketed in the European Union

(2016) Andrea Osimani et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Microencapsulation of stearidonic acid soybean oil in Maillard reaction-modified complex coacervates

(2016) Ebenezer A. Ifeduba et al.   FOOD CHEMISTRY

Evaluation of umami taste in mushroom extracts by chemical analysis, sensory evaluation, and an electronic tongue system

(2016) Chanvorleak Phat et al.   FOOD CHEMISTRY

Characterization of silver carp ( Hypophthalmichthys molitrix ) myosin protein glycated with konjac oligo-glucomannan

(2016) Jianhua Liu et al.   FOOD HYDROCOLLOIDS

Extraction and physicochemical characterization of Tenebrio molitor proteins

(2016) C. Azagoh et al.   FOOD RESEARCH INTERNATIONAL

The first report of the physicochemical structure of chitin isolated from Hermetia illucens

(2016) Adam Waśko et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Review on the use of insects in the diet of farmed fish: Past and future

(2015) M. Henry et al.   ANIMAL FEED SCIENCE AND TECHNOLOGY

Colloids in Food: Ingredients, Structure, and Stability

(2015) Eric Dickinson   Annual Review of Food Science and Technology

State-of-the-art on use of insects as animal feed

(2014) Harinder P.S. Makkar et al.   ANIMAL FEED SCIENCE AND TECHNOLOGY

Emulsion stabilisation using polysaccharide–protein complexes

(2013) M. Evans et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Antioxidant activity of Maillard reaction products (MRPs) derived from fructose–lysine and ribose–lysine model systems

(2012) Lusani Norah Vhangani et al.   FOOD CHEMISTRY

Characterization of soy β-conglycinin–dextran conjugate prepared by Maillard reaction in crowded liquid system

(2012) Xi Zhang et al.   FOOD RESEARCH INTERNATIONAL

Validation of an HPLC method for the determination of amino acids in feed

(2012) Igor Jajic et al.   JOURNAL OF THE SERBIAN CHEMICAL SOCIETY

Can we cut out the meat of the dish? Constructing consumer-oriented pathways towards meat substitution

(2011) Hanna Schösler et al.   APPETITE

Characteristics and functional properties of wheat germ protein glycated with saccharides through Maillard reaction

(2011) Li-Ya Niu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Physicochemical and Emulsifying Properties of Whey Protein Isolate (WPI)−Dextran Conjugates Produced in Aqueous Solution

(2010) Dan Zhu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Structure and properties of carboxymethyl cellulose/soy protein isolate blend edible films crosslinked by Maillard reactions

(2009) Jun-Feng Su et al.   CARBOHYDRATE POLYMERS

Functional properties of the Maillard reaction products of rice protein with sugar

(2009) Yue Li et al.   FOOD CHEMISTRY

Characteristics and antioxidant activity of ultrafiltrated Maillard reaction products from a casein–glucose model system

(2009) Fenglin Gu et al.   FOOD CHEMISTRY

Structure and antioxidant activity of high molecular weight Maillard reaction products from casein–glucose

(2009) Feng-Lin Gu et al.   FOOD CHEMISTRY

Improvement of functional properties of acid-precipitated soy protein by the attachment of dextran through Maillard reaction

(2009) Jun-Ru Qi et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Characterization of porcine plasma protein-based films as affected by pretreatment and cross-linking agents

(2008) Pornpot Nuthong et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES