Work

Drying-induced restructured jerky analog developed using a combination of edible insect protein and textured vegetable protein

Year: 2021

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2021.131519

Authors: Tae-Kyung Kim, Hae In Yong, Ji Yoon Cha, Sun-Young Park, Samooel Jung, Yun-Sang Choi

Institutions: Korea Food Research Institute, Chungnam National University

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funder: Korea Food Research Institute

OpenAlex ID: W3209645877

FWCI: 9.475

Cites: 45

Cited by: 72

Related to: 10