ArticleMolecules (Basel, Switzerland)2021
Effects of Hexane on Protein Profile, Solubility and Foaming Properties of Defatted Proteins Extracted from
Article in Molecules (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
What it found
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Who cites it
11 citing papers in PubMed.
- Full-Fat Black Soldier Fly Larvae Meal in Diets for Pacu,Animals : an open access journal from MDPI · 2026Article
- Effects of Ultrasound-Assisted Extraction of Biofractions from Yellow Mealworm Larvae Fed a Probiotic-Enriched Diet.Insects · 2026Article
- Harnessing Insects as Novel Food Ingredients: Nutritional, Functional, and Processing Perspectives.Insects · 2025Review
- Characteristics and Bioactivities of Protein Hydrolysate from Cricket (Foods (Basel, Switzerland) · 2024Article
- Utilization and Evaluation of Rice Bran and Rice Bran Wax as a Tablet Lubricant.Pharmaceutics · 2024Article
- How the presence of residual lipids in a yellow mealworm protein concentrate affects its foaming properties?Current research in food science · 2024Article
- Improvements in Visual Aspects and Chemical, Techno-Functional and Rheological Characteristics of Cricket Powder (Foods (Basel, Switzerland) · 2023Article
- Emerging Protein Sources for Food Production and Human Nutrition.Molecules (Basel, Switzerland) · 2023Article
- Unpacking the Proteome and Metaproteome of the Black Soldier Fly Larvae: Efficacy and Complementarity of Multiple Protein Extraction Protocols.ACS omega · 2023Article
- Interactions between Mannosylerythritol Lipid-A and Heat-Induced Soy Glycinin Aggregates: Physical and Chemical Characteristics, Functional Properties, and Structural Effects.Molecules (Basel, Switzerland) · 2022Article
- Evaluating the Functional Characteristics of Certain Insect Flours (Non-Defatted/Defatted Flour) and Their Protein Preparations.Molecules (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
4 authors.
Funding
Abstract
Inclusion of edible insects in human diets is increasingly promoted as a sustainable source of proteins with high nutritional value. While consumer acceptability remains the main challenge to their integration into Western food culture, the use of edible insects as meal and protein concentrate could decrease neophobia. The defatting of edible insects, mostly done with hexane, is the first step in producing protein ingredients. However, its impact on protein profiles and techno-functionality is still unclear. Consequently, this study compares the protein profiles of hexane-defatted and non-hexane-defatted yellow mealworm (
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Registered trials
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