ArticleCurrent research in food science2024
Quality and staling characteristics of white bread fortified with lysozyme-hydrolyzed mealworm powder (
Article in Current research in food science, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
7 citing papers in PubMed.
- Biofortification of kale with vitamin BCurrent research in food science · 2026Article
- Effect of Wheat Flour Substitution with Medicinal Mushroom Powder on Protein and Starch Digestibility and Functional Properties of Bread.Molecules (Basel, Switzerland) · 2025Article
- Cricket (Acheta Domesticus) Flour as a Novel Ingredient in Hybrid Meatloaves: Effects on Quality Attributes During Storage.Journal of food science · 2025Article
- Characterization and Identification of Potential Antioxidant, Antidiabetic, and Antihypertensive Peptides From Hydrolysates of Tenebrio molitor Flour and Its Protein Concentrate.Journal of food science · 2025Article
- Effect ofInsects · 2025Article
- Physicochemical properties of surimi made from edible insects using washing and pH shift methods.Current research in food science · 2025Article
- Exploring Chitosan Lactate as a Multifunctional Additive: Enhancing Quality and Extending Shelf Life of Whole Wheat Bread.Foods (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Edible insects have a low environmental impact but are rich in nutrients and have been promoted as alternative protein sources. However, adding insect flour to bread negatively affects the overall quality, especially loaf volume and textural properties. Furthermore, relevant studies on chitin are limited. Therefore, this study examined chitin hydrolysis using lysozymes to enhance the quality characteristics in defatted mealworm (
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Registered trials
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