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Kim T-K, Lee MH, Yong HI, Jung S, Paik H-D, Jang HW, Choi Y-S. Effect of Interaction between Mealworm Protein and Myofibrillar Protein on the Rheological Properties and Thermal Stability of the Prepared Emulsion Systems. Foods. 2020; 9(10):1443. https://doi.org/10.3390/foods9101443

Kim, Tae-Kyung, Min Hyeock Lee, Hae In Yong, Samooel Jung, Hyun-Dong Paik, Hae Won Jang, and Yun-Sang Choi. 2020. "Effect of Interaction between Mealworm Protein and Myofibrillar Protein on the Rheological Properties and Thermal Stability of the Prepared Emulsion Systems" Foods 9, no. 10: 1443. https://doi.org/10.3390/foods9101443

Kim, T. -K., Lee, M. H., Yong, H. I., Jung, S., Paik, H. -D., Jang, H. W., & Choi, Y. -S. (2020). Effect of Interaction between Mealworm Protein and Myofibrillar Protein on the Rheological Properties and Thermal Stability of the Prepared Emulsion Systems. Foods, 9(10), 1443. https://doi.org/10.3390/foods9101443