Enhancement of nutritional and textural properties of meat analogues using silkworm pupae powder via freeze alignment technique
The demand for sustainable, high-protein meat alternatives has driven interest in novel ingredients, yet the use of insects as the sole protein source remains underexplored. This study investigates silkworm pupae powder (SW) as a primary ingredient in meat analogues produced using the freeze alignme...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-04-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525002172 |
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