ArticleFood chemistry: X2025
Enhancement of nutritional and textural properties of meat analogues using silkworm pupae powder
Article in Food chemistry: X, 2025. 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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Who cites it
7 citing papers in PubMed.
- Rice Protein-Fortified Gummy: The Physicochemical, Bioactive and Sensory Evaluation.Foods (Basel, Switzerland) · 2026Article
- Effects of Brown Seed Coat Retention and Thermal Processing on Nutritional Composition, Bioactive Compounds, Antioxidant Activity, and Functional Properties of Jackfruit Seed Flour.Foods (Basel, Switzerland) · 2026Article
- Effects of Edible Insect Enrichment of Meat-Based and Meat Analogue Products on the Nutritional Composition, Techno-Functional Properties, and Acceptability to Consumers: A Systematic Review.Foods (Basel, Switzerland) · 2026Review
- Plant-Based Yogurt Using Rice Bran and Grain of Green Rice: Increasing the Protein Content of Raw Materials by Enzymatic Protein Extraction.Foods (Basel, Switzerland) · 2026Article
- Effects of Processing on Antinutrients, Bioactives and Functional Properties of Bamboo Shoots (Foods (Basel, Switzerland) · 2026Article
- Enzymatic extraction improves functional and phytochemical attributes of rice protein from green and ripe grains.Food chemistry: X · 2025Article
- Edible Insects as Future Proteins: Nutritional Value, Functional Properties, Bioactivities, and Safety Perspectives.Nutrients · 2025Review
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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 alignment technique. SW was incorporated at 5, 10, and 15 g/100 g and compared to soy protein (SP). Increasing SW levels enhanced viscosity, pseudoplastic behavior, and gel-like properties but reduced water-holding capacity and total sulfhydryl content (
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Registered trials
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