Effects of ultrasound-induced structural modifications on the emulsifying properties of Tenebrio molitor proteins

Effects of ultrasound-induced structural modifications on the emulsifying properties of Tenebrio molitor proteins

Ultrasonication has emerged as a promising technique for modifying physicochemical properties of proteins, enhancing their functionality in food applications. This study evaluated the effects of ultrasonic treatment on the structural and functional properties of mealworm-derived proteins (MPs) and t...

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Bibliographic Details
Main Authors:	Yun Jae Jang, Hyeong Do Kim, Yu Ji Ye, Ming Kong, Woo Su Lim, Min Hyeock Lee
Format:	Article
Language:	English
Published:	Elsevier 2025-06-01
Series:	Ultrasonics Sonochemistry
Subjects:	Edible insect Insect-derived protein Ultrasonication Tenebrio molitor Cavitation Emulsification
Online Access:	http://www.sciencedirect.com/science/article/pii/S1350417725001336
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