Nano-hydroxyapatite Pickering emulsions as edible mayonnaise-like food sauce templates: A novel approach for food design
Author:
Funder
Ministério da Ciência, Tecnologia e Ensino Superior
Fundação para a Ciência e a Tecnologia
Publisher
Elsevier BV
Reference37 articles.
1. Egg yolk-free vegan mayonnaise Preparation from pickering emulsion stabilized by gum nanoparticles with or without loading olive pomace extracts;Akcicek;ACS Omega,2022
2. Assessment of the potential of Arabic gum as an antimicrobial and antioxidant agent in developing vegan “egg-free” mayonnaise;Ali;J. Food Saf.,2020
3. Preliminary investigation on the effect of proteins of different leguminous species (Cicer arietinum, Vicia faba and Lens culinarius) on the texture and sensory properties of egg-free mayonnaise;Armaforte;Lebensm. Wiss. Technol.,2021
4. Food-grade Pickering stabilisation of foams by in situ hydrophobisation of calcium carbonate particles;Binks;Food Hydrocolloids,2017
5. Can a physically modified corn flour be used as fat replacer in a mayonnaise?;Carcelli;Eur. Food Res. Technol.,2020
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