Hydrolysis and pH adjustment for utilization of Hermetia illucens larvae protein in residue fraction and their effect on protein structure and functionality
Yea-Ji Kim(Research Group of Food Processing, Korea Food Research Institute, Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Tae-Kyung Kim( Research Group of Food Processing, Korea Food Research Institute)
Yu Jung Choi( Research Group of Food Processing, Korea Food Research Institute)
Jae-Hoon Lee(Research Group of Food Processing, Korea Food Research Institute)
Hae Won Kang(Department of Food Science and Biotechnology, Sungshin Women’s University)
Min Cheol Kang(Research Group of Food Processing, Korea Food Research Institute)
Yun-Sang Choi(Research Group of Food Processing, Korea Food Research Institute)
