New Formulas in Mayonnaise Production - A New Rheological Perspective for Systems with Yeast Protein Extract (YPE)
Author:
Publisher
Springer Nature Switzerland
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-67217-0_40
Reference4 articles.
1. Choi, H.W., Ham, S.H., Hahn, J., Choi, Y.J.: Developing plant-based mayonnaise using pea protein-xanthan gum conjugates: a maillard reaction approach. LWT Food Sci. Technol. 185, 115137 (2023)
2. Cao, Y., Miao, L.: Consumer perception of clean label foods. British Food J. 125(2), 433–448 (2023)
3. Gaspar, L.M., et al.: Development of potential yeast protein extracts for red wine clarification and stabilization. Front. Microbiol. 10, 2310 (2019)
4. Cabrita, M., et al.: Development of innovative clean label emulsions stabilized by vegetable proteins. Int. J. Food Sci. Technol. 58, 406–422 (2022)
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