Protein quality and physicochemical properties of commercial cricket and mealworm powders

Insects as ingredients for bakery goods. A comparison study of H. illucens , A. domestica and T. molitor flours

(2018) Cristina M. González et al.   Innovative Food Science & Emerging Technologies

Effects of formulation and process conditions on microstructure, texture and digestibility of extruded insect-riched snacks

(2018) D. Azzollini et al.   Innovative Food Science & Emerging Technologies

Physicochemical properties of ready-to-eat extruded nixtamalized maize-based snacks enriched with grasshopper

(2018) Rubí Cuj-Laines et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Faba bean protein flour obtained by densification: A sustainable method to develop protein concentrates with food applications

(2018) Manuel Felix et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparison of functional properties of edible insects and protein preparations thereof

(2018) Ewelina Zielińska et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Impact of Edible Cricket Consumption on Gut Microbiota in Healthy Adults, a Double-blind, Randomized Crossover Trial

(2018) Valerie J. Stull et al.   Scientific Reports

Effect of pre-treatment and drying method on physico-chemical properties and dry fractionation behaviour of mealworm larvae (Tenebrio molitor L.)

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

Functional properties of tropical banded cricket (Gryllodes sigillatus) protein hydrolysates

(2017) Felicia G. Hall et al.   FOOD CHEMISTRY

Extraction technique influences the physico-chemical characteristics and functional properties of edible crickets (Acheta domesticus) protein concentrate

(2017) Alex K. Ndiritu et al.   Journal of Food Measurement and Characterization

Effect of genotype and environment on the surface characteristics and functionality of air-classified faba bean protein concentrates

(2016) M. Martinez et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Review of food composition data for edible insects

(2016) Verena Nowak et al.   FOOD CHEMISTRY

Pre-treated mealworm larvae and silkworm pupae as a novel protein ingredient in emulsion sausages

(2016) Hyun-Wook Kim et al.   Innovative Food Science & Emerging Technologies

Yellow Mealworm Protein for Food Purposes - Extraction and Functional Properties

(2016) Xue Zhao et al.   PLoS One

The psychology of eating insects: A cross-cultural comparison between Germany and China

(2015) Christina Hartmann et al.   FOOD QUALITY AND PREFERENCE

Profiling consumers who are ready to adopt insects as a meat substitute in a Western society

(2015) Wim Verbeke   FOOD QUALITY AND PREFERENCE

Selected species of edible insects as a source of nutrient composition

(2015) Ewelina Zielińska et al.   FOOD RESEARCH INTERNATIONAL

Extraction and characterisation of protein fractions from five insect species

(2013) Liya Yi et al.   FOOD CHEMISTRY

Dry fractionation for production of functional pea protein concentrates

(2013) Pascalle J.M. Pelgrom et al.   FOOD RESEARCH INTERNATIONAL

Particle size-starch–protein digestibility relationships in cowpea (Vigna unguiculata)

(2012) T. Tinus et al.   JOURNAL OF FOOD ENGINEERING

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

(2011) Hanna Schösler et al.   APPETITE

An Exploration on Greenhouse Gas and Ammonia Production by Insect Species Suitable for Animal or Human Consumption

(2010) Dennis G. A. B. Oonincx et al.   PLoS One

Effect of pH on the functional behaviour of pea protein isolate–gum Arabic complexes

(2009) S. Liu et al.   FOOD RESEARCH INTERNATIONAL