Andersen, S.O., 2010. Insect cuticular sclerotization: a review. Insect Biochemistry and Molecular Biology 40(3): 166-178.

'Insect cuticular sclerotization: a review ' () 40 Insect Biochemistry and Molecular Biology : 166 -178.

Insect cuticular sclerotization: a reviewInsect Biochemistry and Molecular Biology40166178)| false
• Über Google Scholar suchen

Baks, T., Bruins, M.E., Janssen, A.E.M. and Boom, R.M., 2008. Effect of pressure and temperature on the gelatinization of starch at various starch concentrations. Biomacromolecule 9(1): 296-304.

'Effect of pressure and temperature on the gelatinization of starch at various starch concentrations ' () 9 Biomacromolecule : 296 -304.

Effect of pressure and temperature on the gelatinization of starch at various starch concentrationsBiomacromolecule9296304)| false
• Über Google Scholar suchen

Balasubramaniam, V.M., Ting, E.Y., Stewart, C.M. and Robbins, J.A., 2004. Recommended laboratory practices for conducting high-pressure microbial inactivation experiments. Innovative Food Science & Emerging Technologies 5(3): 299-306.

'Recommended laboratory practices for conducting high-pressure microbial inactivation experiments ' () 5 Innovative Food Science & Emerging Technologies : 299 -306.

Recommended laboratory practices for conducting high-pressure microbial inactivation experimentsInnovative Food Science & Emerging Technologies5299306)| false
• Über Google Scholar suchen

Banes, J., Helm, T. and Taylor, D., 2014. Modified whey proteins as texturizers in reduced and low-fat foods. Food texture design and optimization. John Wiley & Sons Ltd., Hoboken, NJ, USA, pp. 108-127.

'Modified whey proteins as texturizers in reduced and low-fat foods ', () 108 -127.

Modified whey proteins as texturizers in reduced and low-fat foods108127)| false
• Über Google Scholar suchen

Bourne, M., 2009. Texture in solid and semisolid foods. In: Barbosa-Cánovas, G.V. (ed.) Food engineering. Vol. 2. EOLSS Publishers/UNESCO, Paris, France.

'Texture in solid and semisolid foods ' () 2 .

Texture in solid and semisolid foods 2 )| false
• Über Google Scholar suchen

Buβler, S., Rumpold, B.A., Jander, E., Rawel, H.M. and Schlüter, O.K., 2016. Recovery and techno-functionality of flours and proteins from two edible insect species: meal worm (Tenebrio molitor) and black soldier fly (Hermetia illucens) larvae. Heliyon 2(12): e00218.

'Recovery and techno-functionality of flours and proteins from two edible insect species: meal worm (Tenebrio molitor) and black soldier fly (Hermetia illucens) larvae ' () 2 Heliyon : e00218.

Recovery and techno-functionality of flours and proteins from two edible insect species: meal worm (Tenebrio molitor) and black soldier fly (Hermetia illucens) larvaeHeliyon2e00218)| false
• Über Google Scholar suchen

DeFoliart, G.R., 1997. An overview of the role of edible insects in preserving biodiversity. Ecology of Food and Nutrition 36(2-4): 109-132.

'An overview of the role of edible insects in preserving biodiversity ' () 36 Ecology of Food and Nutrition : 109 -132.

An overview of the role of edible insects in preserving biodiversityEcology of Food and Nutrition36109132)| false
• Über Google Scholar suchen

Golan-Goldhirsh, A. and Whitaker, J., 1984. Effect of ascorbic acid, sodium bisulfite, and thiol compounds on mushroom polyphenol oxidase. Journal of Agricultural and Food Chemistry 32(5): 1003-1009.

'Effect of ascorbic acid, sodium bisulfite, and thiol compounds on mushroom polyphenol oxidase ' () 32 Journal of Agricultural and Food Chemistry : 1003 -1009.

Effect of ascorbic acid, sodium bisulfite, and thiol compounds on mushroom polyphenol oxidaseJournal of Agricultural and Food Chemistry3210031009)| false
• Über Google Scholar suchen

Gortner, R.A., 1910. The origin of the brown pigment in the integuments of the larva ofTenebrio molitor. Journal of Biological Chemistry 7(5): 365-370.

'The origin of the brown pigment in the integuments of the larva ofTenebrio molitor ' () 7 Journal of Biological Chemistry : 365 -370.

The origin of the brown pigment in the integuments of the larva ofTenebrio molitorJournal of Biological Chemistry7365370)| false
• Über Google Scholar suchen

Lal Dar, Y. and Light, J.M., 2014. Introduction. Food texture design and optimization. John Wiley & Sons Ltd., Hoboken, NJ, USA, pp. 1-18.

'Introduction ', in Food texture design and optimization , () 1 -18.

IntroductionFood texture design and optimization118)| false
• Über Google Scholar suchen

Matser, A.M., Knott, E.R., Teunissen, P.G.M. and Bartels, P.V., 2000. Effects of high isostatic pressure on mushrooms. Journal of Food Engineering 45(1): 11-16.

'Effects of high isostatic pressure on mushrooms ' () 45 Journal of Food Engineering : 11 -16.

Effects of high isostatic pressure on mushroomsJournal of Food Engineering451116)| false
• Über Google Scholar suchen

Osen, R., Toelstede, S., Wild, F., Eisner, P. and Schweiggert-Weisz, U., 2014. High moisture extrusion cooking of pea protein isolates: raw material characteristics, extruder responses, and texture properties. Journal of Food Engineering 127: 67-74.

'High moisture extrusion cooking of pea protein isolates: raw material characteristics, extruder responses, and texture properties ' () 127 Journal of Food Engineering : 67 -74.

High moisture extrusion cooking of pea protein isolates: raw material characteristics, extruder responses, and texture propertiesJournal of Food Engineering1276774)| false
• Über Google Scholar suchen

Ough, C.S. and Were, L., 2005. Sulfur dioxide and sulfites. In: Davidson, M.P., Sofos, J.N. and Branen, A. (eds.) Antimicrobials in food (3^rd Ed.). CRC Press, Boca Raton, FL, USA, pp. 143.

'Sulfur dioxide and sulfites ', in Antimicrobials in food , () 143.

Sulfur dioxide and sulfitesAntimicrobials in food143)| false
• Über Google Scholar suchen

Rumpold, B.A., Fröhling, A., Reineke, K., Knorr, D., Boguslawski, S., Ehlbeck, J. and Schlüter, O., 2014. Comparison of volumetric and surface decontamination techniques for innovative processing of mealworm larvae (Tenebrio molitor). Innovative Food Science & Emerging Technologies 26, Suppl. C: 232-241.

'Comparison of volumetric and surface decontamination techniques for innovative processing of mealworm larvae (Tenebrio molitor) ' () 26 Innovative Food Science & Emerging Technologies : 232 -241.

Comparison of volumetric and surface decontamination techniques for innovative processing of mealworm larvae (Tenebrio molitor)Innovative Food Science & Emerging Technologies26232241)| false
• Über Google Scholar suchen

Stoops, J., Vandeweyer, D., Crauwels, S., Verreth, C., Boeckx, H., Van der Borght, M., Claes, J., Lievens, B. and Van Campenhout, L., 2017. Minced meat-like products from mealworm larvae (Tenebrio molitor andAlphitobius diaperinus): microbial dynamics during production and storage. Innovative Food Science & Emerging Technologies 41: 1-9.

'Minced meat-like products from mealworm larvae (Tenebrio molitor andAlphitobius diaperinus): microbial dynamics during production and storage ' () 41 Innovative Food Science & Emerging Technologies : 1 -9.

Minced meat-like products from mealworm larvae (Tenebrio molitor andAlphitobius diaperinus): microbial dynamics during production and storageInnovative Food Science & Emerging Technologies4119)| false
• Über Google Scholar suchen

Urbonaite, V., De Jongh, H., Van der Linden, E. and Pouvreau, L., 2014. Origin of water loss from soy protein gels. Journal of Agricultural and Food Chemistry 62(30): 7550-7558.

'Origin of water loss from soy protein gels ' () 62 Journal of Agricultural and Food Chemistry : 7550 -7558.

Origin of water loss from soy protein gelsJournal of Agricultural and Food Chemistry6275507558)| false
• Über Google Scholar suchen

Van den Berg, L., Carolas, A.L., Van Vliet, T., Van der Linden, E., Van Boekel, M.A.J.S. and Van de Velde, F., 2008. Energy storage controls crumbly perception in whey proteins/polysaccharide mixed gels. Food Hydrocolloids 22(7): 1404-1417.

'Energy storage controls crumbly perception in whey proteins/polysaccharide mixed gels ' () 22 Food Hydrocolloids : 1404 -1417.

Energy storage controls crumbly perception in whey proteins/polysaccharide mixed gelsFood Hydrocolloids2214041417)| false
• Über Google Scholar suchen

Van den Berg, L., Van Vliet, T., Van der Linden, E., Van Boekel, M.A.J.S. and Van de Velde, F., 2007. Serum release: the hidden quality in fracturing composites. Food Hydrocolloids 21(3): 420-432.

'Serum release: the hidden quality in fracturing composites ' () 21 Food Hydrocolloids : 420 -432.

Serum release: the hidden quality in fracturing compositesFood Hydrocolloids21420432)| false
• Über Google Scholar suchen

Van Huis, A., 2013. Potential of insects as food and feed in assuring food security. Annual Review of Entomology 58(1): 563-583.

'Potential of insects as food and feed in assuring food security ' () 58 Annual Review of Entomology : 563 -583.

Potential of insects as food and feed in assuring food securityAnnual Review of Entomology58563583)| false
• Über Google Scholar suchen

Van Vliet, T. and Walstra, P., 1995. Large deformation and fracture behaviour of gels. Faraday Discussions 101: 359-370.

'Large deformation and fracture behaviour of gels ' () 101 Faraday Discussions : 359 -370.

Large deformation and fracture behaviour of gelsFaraday Discussions101359370)| false
• Über Google Scholar suchen

Yi, L., Van Boekel, M.A.J.S. and Lakemond, C.M.M., 2017. ExtractingTenebrio molitor protein while preventing browning: effect of pH and NaCl on protein yield. Journal of Insects as Food and Feed 3(1): 21-31.

'ExtractingTenebrio molitor protein while preventing browning: effect of pH and NaCl on protein yield ' () 3 Journal of Insects as Food and Feed : 21 -31.

ExtractingTenebrio molitor protein while preventing browning: effect of pH and NaCl on protein yieldJournal of Insects as Food and Feed32131)| false
• Über Google Scholar suchen

Yi, L., Lakemond, C.M.M., Sagis, L.M.C., Eisner-Schadler, V., Van Huis, A. and Van Boekel, M.A.J.S., 2013. Extraction and characterisation of protein fractions from five insect species. Food Chemistry 141(4): 3341-3348.

'Extraction and characterisation of protein fractions from five insect species ' () 141 Food Chemistry : 3341 -3348.

Extraction and characterisation of protein fractions from five insect speciesFood Chemistry14133413348)| false
• Über Google Scholar suchen

Yuan, S. and Chang, S.K.C., 2007. Texture profile of tofu as affected by instron parameters and sample preparation, and correlations of instron hardness and springiness with sensory scores. Journal of Food Science 72(2): S136-S145.

'Texture profile of tofu as affected by instron parameters and sample preparation, and correlations of instron hardness and springiness with sensory scores ' () 72 Journal of Food Science : S136 -S145.

Texture profile of tofu as affected by instron parameters and sample preparation, and correlations of instron hardness and springiness with sensory scoresJournal of Food Science72S136S145)| false
• Über Google Scholar suchen

Zhao, X., Vázquez-Gutiérrez, J.L., Johansson, D.P., Landberg, R. and Langton, M., 2016. Yellow mealworm protein for food purposes – extraction and functional properties. PLoS ONE 11(2): e0147791.

'Yellow mealworm protein for food purposes – extraction and functional properties ' () 11 PLoS ONE : e0147791.

Yellow mealworm protein for food purposes – extraction and functional propertiesPLoS ONE11e0147791)| false
• Über Google Scholar suchen