| Meat emulsion | T. molitor larva | - Protein, fat, and ash | - Cooking loss- Protein solubility- Emulsion stability- Hardness- Viscosity | Choi et al. (2017) |
| Emulsion sausage | T. molitor and Bombyx mori pupa | - Protein, fat, and minerals- Cooking yield- Hardness, springiness, cohesiveness, gumminess, and chewiness | - Protein solubility- Lipid oxidation | Kim et al. (2016) |
| Meat batter | Bombyx mori pupa | - Protein, fat, and ash- Viscosity- Cooking loss- Hardness, springiness, gumminess, and chewiness | - Lightness | Park et al. (2017) |
| Jerky type | T. molitor larva | - Amino acid value- Water activity- Drying yield | - Shear force- Rehydration ratio | Kim et al. (2022b) |
| Ice cream | B. mori pupa | - Viscosity- Shelf-life of foam- Hardness | - Cream overrun- Cream separation- Overall acceptability | David-Birman et al. (2022) |