Buffalo worm (Alphitobius diaperinus) proteins: Structural properties, proteomics and nutritional benefits

Ma, Z., Mondor, M., Dowle, A.A. et al. (2 more authors) (2025) Buffalo worm (Alphitobius diaperinus) proteins: Structural properties, proteomics and nutritional benefits. Food Chemistry, 464 (Part 2). 141757. ISSN 0308-8146

Abstract

Metadata

Item Type: Article
Authors/Creators:
  • Ma, Z.
  • Mondor, M.
  • Dowle, A.A.
  • Goycoolea, F.M.
  • Hernández-Álvarez, A.J.
Copyright, Publisher and Additional Information:

© 2024 The Author(s). Published by Elsevier Ltd. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).

Keywords: Alphitobius diaperinus; Albumins; Globulins; Prolamins; Glutelins; Protein quality
Dates:
  • Published: 1 February 2025
  • Published (online): 22 October 2024
  • Accepted: 21 October 2024
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Chemistry and Biochemistry (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 29 Nov 2024 16:31
Last Modified: 29 Nov 2024 16:31
Status: Published
Publisher: Elsevier
Identification Number: 10.1016/j.foodchem.2024.141757
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Open Archives Initiative ID (OAI ID):

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