Question

Interfacial and emulsifying properties of mealworm protein at the oil/water interface

Answer 1

The increasing global population and consumer demand for protein will render the provision  

of protein a serious future challenge. The lower environmental impact of insect farming  

makes the consumption of insects an appealing solution, although consumers in developed  

countries often respond to the idea of eating insects with disgust. One approach to accustom  

consumers to insects as part of their diet is through the application of functional insect  

extracts as food ingredients. Here, the interfacial and emulsion properties of protein

Answer 2

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Interfacing can be defined as transferring data between microcontrollers and interfacing peripherals such as sensors, keypads, microprocessors, analog to digital converters or ADC, LCD displays, motors, external memories, even with other microcontrollers, some other interfacing peripheral devices and so on or input ...