Jana Scholliers

Partial replacement of meat by superworm (Zophobas morio larvae) in cooked sausages: Effect of heating temperature and insect:Meat ratio on structure and physical stability

Jana Scholliers, Liselot Steen, Ilse Fraeye · Innovative Food Science & Emerging Technologies · 2020 · 72 citations · Full text

Meat Packaging, Partial Replacement, Zophobas Morio Larvae +6

Stability assessment and laboratory scale fermentation of pastes produced on a pilot scale from mealworms (Tenebrio molitor)

Jeroen De Smet, Sanne Lenaerts, A. Borremans et al. · LWT · 2018 · 49 citations · Full text

In Vitro Fermentation, Food Spoilage, Laboratory Scale Fermentation +8

Gelation of a combination of insect and pork proteins as affected by heating temperature and insect:meat ratio

Jana Scholliers, Liselot Steen, Ilse Fraeye · Food Research International · 2020 · 34 citations · Full text

Pork Proteins, Alternative Protein Source, Protein Engineering +8

The effect of temperature on structure formation in three insect batters

Jana Scholliers, Liselot Steen, Seline Glorieux et al. · Food Research International · 2019 · 25 citations · Full text

Materials Science, Biology, Engineering +7

Structure and physical stability of hybrid model systems containing pork meat and superworm (Zophobas morio larvae): The influence of heating regime and insect: meat ratio

Jana Scholliers, Liselot Steen, Ilse Fraeye · Innovative Food Science & Emerging Technologies · 2020 · 24 citations · Full text

Biology, Natural Sciences, Entomology +6