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

Effects of heat on meat proteins – Implications on structure and quality of meat products

Eva Tornberg · Meat Science · 2005 · 1.3K citations

Food Chemistry, Nutrition, Biochemistry +9

Potential and challenges of insects as an innovative source for food and feed production

Birgit A. Rumpold, Oliver Schlüter · Innovative Food Science & Emerging Technologies · 2012 · 756 citations

Biology, Feed Production, Engineering +8

Extraction and characterisation of protein fractions from five insect species

Liya Yi, C.M.M. Lakemond, Leonard M.C. Sagis et al. · Food Chemistry · 2013 · 585 citations

Biology, Biochemistry, Insect Species +10

The psychology of eating insects: A cross-cultural comparison between Germany and China

Christina Hartmann, Jing Shi, Alice Giusto et al. · Food Quality and Preference · 2015 · 568 citations

Food Choice, Culture, Behavioral Sciences +5

Consumer acceptance of insect-based alternative meat products in Western countries

Rudy Caparros Megido, Chloé Gierts, Christophe Blecker et al. · Food Quality and Preference · 2016 · 517 citations

Food Choice, Food Marketing, Western Countries +8