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Controlled regulation of endogenous enzymatic browning reshapes gel network formation and functional properties of edible insect Antheraea pernyi pupa protein.

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Title: Controlled regulation of endogenous enzymatic browning reshapes gel network formation and functional properties of edible insect Antheraea pernyi pupa protein.
Authors: She Y; College of Food Science, Shenyang Agricultural University, Shenyang 110000, Liaoning, China., Xiong Z; College of Food Science, Shenyang Agricultural University, Shenyang 110000, Liaoning, China., Zhang J; College of Food Science, Shenyang Agricultural University, Shenyang 110000, Liaoning, China., Hu X; College of Food Science, Shenyang Agricultural University, Shenyang 110000, Liaoning, China., Liu X; Liaoning Institute of Sericultural Science, Fengcheng 118100, Liaoning, China., Shao JH; College of Food Science, Shenyang Agricultural University, Shenyang 110000, Liaoning, China. Electronic address: shaojh024@syau.edu.cn.
Source: Food research international (Ottawa, Ont.) [Food Res Int] 2026 Sep 30; Vol. 240, pp. 119628. Date of Electronic Publication: 2026 Jun 04.
Publication Type: Journal Article
Journal Info: Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE
Database: MEDLINE Ultimate
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PubType: Academic Journal
PubTypeId: academicJournal
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  Data: Controlled regulation of endogenous enzymatic browning reshapes gel network formation and functional properties of edible insect Antheraea pernyi pupa protein.
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  Data: <searchLink fieldCode="AU" term="%22She+Y%22">She Y</searchLink>; College of Food Science, Shenyang Agricultural University, Shenyang 110000, Liaoning, China.<br /><searchLink fieldCode="AU" term="%22Xiong+Z%22">Xiong Z</searchLink>; College of Food Science, Shenyang Agricultural University, Shenyang 110000, Liaoning, China.<br /><searchLink fieldCode="AU" term="%22Zhang+J%22">Zhang J</searchLink>; College of Food Science, Shenyang Agricultural University, Shenyang 110000, Liaoning, China.<br /><searchLink fieldCode="AU" term="%22Hu+X%22">Hu X</searchLink>; College of Food Science, Shenyang Agricultural University, Shenyang 110000, Liaoning, China.<br /><searchLink fieldCode="AU" term="%22Liu+X%22">Liu X</searchLink>; Liaoning Institute of Sericultural Science, Fengcheng 118100, Liaoning, China.<br /><searchLink fieldCode="AU" term="%22Shao+JH%22">Shao JH</searchLink>; College of Food Science, Shenyang Agricultural University, Shenyang 110000, Liaoning, China. Electronic address: shaojh024@syau.edu.cn.
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  Data: <searchLink fieldCode="JN" term="%229210143%22">Food research international (Ottawa, Ont.)</searchLink> [Food Res Int] 2026 Sep 30; Vol. 240, pp. 119628. <i>Date of Electronic Publication: </i>2026 Jun 04.
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        Value: 10.1016/j.foodres.2026.119628
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              Text: 2026 Sep 30
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