Physical and oxidative stability of 5 % fish oil-in-water emulsions stabilized with lesser mealworm (Alphitobius diaperinus larva) protein hydrolysates pretreated with ultrasound and pulsed electric fields

Aurélie Ballon, Lucas Sales Queiroz, Sílvia de Lamo-Castellví, Carme Güell, Montse Ferrando, Charlotte Jacobsen, Betül Yesiltas*

*Corresponding author for this work

Research output: Contribution to journal › Journal article › Research › peer-review

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Chemical Engineering

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Food Science