ArticleMolecules (Basel, Switzerland)2022
Evaluating the Functional Characteristics of Certain Insect Flours (Non-Defatted/Defatted Flour) and Their Protein Preparations.
Article in Molecules (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
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Who cites it
16 citing papers in PubMed, 45 citations in OpenAlex.
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- Tuning Gelation of Insect Proteins: Effect of Ionic Strength onGels (Basel, Switzerland) · 2025Article
- Extraction, Characterization, and Antimicrobial Ability of Chitosan and Edible Oil From Ugandan Winged Termites.Food science & nutrition · 2025Article
- House Cricket (Nutrients · 2025Article
- Harnessing Insects as Novel Food Ingredients: Nutritional, Functional, and Processing Perspectives.Insects · 2025Review
- Quality assessment of yellow mealworm (Tenebrio molitor L.) powders processed by pulsed electric field and convective drying.Scientific reports · 2024Article
- The Commercial Application of Insect Protein in Food Products: A Product Audit Based on Online Resources.Foods (Basel, Switzerland) · 2024Article
- Exploring the Possibilities of Incorporating Edible Insects into a Vegetarian Diet: A Survey of Vegetarian Consumer Acceptance.Nutrients · 2024Article
- Use of House Cricket (Foods (Basel, Switzerland) · 2024Article
- Nutritional and Technological Properties of Albino Peach Palm (Foods (Basel, Switzerland) · 2023Article
- Cricket Protein Isolate Extraction: Effect of Ammonium Sulfate on Physicochemical and Functional Properties of Proteins.Foods (Basel, Switzerland) · 2023Article
- The Potential for the Use of Edible Insects in the Production of Protein Supplements for Athletes.Foods (Basel, Switzerland) · 2023Article
- Earth Worming-An Evaluation of Earthworm (Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
1 author at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Edible insects as an alternative source of protein are gaining increasing attention, leading to new opportunities for their use in food processing. In this study, the functional properties, such as water and oil holding capacity, foaming, and emulsifying properties, of the most popular insect forms (flour, defatted flour, and protein preparations), such as
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.