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. 2020 Oct 12;9(10):1443. doi: 10.3390/foods9101443

Figure 1.

Figure 1

Figure 1

Rheological properties (apparent viscosity (a), dynamic viscosity (b)) of emulsion prepared with the interaction between porcine myofibrillar protein and extracted edible insect protein. Porcine myofibrillar protein was substituted by edible insect protein at 0, 20, 40, 60, 80, and 100% (EI0, EI20, EI40, EI60, EI80, and EI100, respectively).