Effect of protein microparticle and pectin on properties of light mayonnaise-Reference-Cited by-同舟云学术

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Effect of protein microparticle and pectin on properties of light mayonnaise

Published:2017-09 Issue: Volume:82 Page:8-14
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Chang Cuihua,Li Junhua,Li Xin,Wang Chenying,Zhou Bei,Su Yujie,Yang Yanjun

Funder

National Natural Science Foundation of China

Chinese National High Technology Research and Development Program 863

Publisher

Elsevier BV

Subject

Food Science

Reference23 articles.

1. Modelling the time-dependent rheological behavior of semisolid foodstuffs;Abu-Jdayil;Journal of Food Engineering,2003

2. Rheological characterization of coloured oil-in-water food emulsions with lutein and phycocyanin added to the oil and aqueous phases;Batista;Food Hydrocolloids,2006

3. Temperature and pH as factors influencing droplet size distribution and linear viscoelasticity of O/W emulsions stabilised by soy and gluten proteins;Bengoechea;Food Hydrocolloids,2010

4. Stability and physicochemical properties of model salad dressings prepared with pregelatinized potato starch;Bortnowska;Carbohydrate Polymers,2014

5. Combining protein micro-phase separation and protein–polysaccharide segregative phase separation to produce gel structures;Çakır;Food Hydrocolloids,2011

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1. Development of Prangos ferulacea essential oil based nanoemulsions/pickering emulsion and examination of their performance in mayonnaise shelf life;Journal of Agriculture and Food Research;2024-12

2. Egg-free mayonnaise-type emulsions stabilized with proteins derived from the larvae of Tenebrio molitor;Food Hydrocolloids;2024-11

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4. The impact of passion fruit peel powder on the physicochemical, sensory properties, and antioxidant activity of goat milk yoghurt;International Journal of Food Science & Technology;2024-05-06

5. Ultrasound-assisted extraction (UAE) and characterization of citrus peel pectin: Comparison between pummelo (Citrus grandis L. Osbeck) and sweet lime (Citrus limetta Risso);Sustainable Chemistry and Pharmacy;2024-02

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