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

Figure 2.

Figure 2

Figure 2

Figure 2

Backscattering profiles of emulsion prepared with interaction between porcine myofibrillar protein and extracted edible insect protein: (a) EI0, (b) EI20, (c) EI40, (d) EI60, (e) EI80, and (f) EI100. 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).