Developing plant-based mayonnaise using pea protein-xanthan gum conjugates: A maillard reaction approach

Author:

Choi Hyun Woo,Ham Seung Hwan,Hahn JungwooORCID,Choi Young Jin

Funder

Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries

National Research Foundation of Korea

Ministry of Agriculture, Food and Rural Affairs

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

1. 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;Lebensmittel-Wissenschaft & Technologie,2021

2. Effect of different heat-treatment times and applied shear on secondary structure, molecular weight distribution, solubility and rheological properties of pea protein isolate as investigated by capillary rheometry;Beck;Journal of Food Engineering,2017

3. Influence of whey protein-xanthan gum stabilized emulsion on stability and in vitro digestibility of encapsulated astaxanthin;Boonlao;Journal of Food Engineering,2020

4. Impact of plasma reactive species on the structure and functionality of pea protein isolate;Bu;Food Chemistry,2022

5. The effect of electrostatic interactions on pasting properties of potato starch/xanthan gum combinations;Cai;Food Research International,2011

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