Controlled oleosome extraction to produce a plant-based mayonnaise-like emulsion using solely rapeseed seeds
Author:
Funder
Consejo Nacional de Ciencia y Tecnología
Publisher
Elsevier BV
Subject
Food Science
Reference46 articles.
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2. The characterization of soybean oil body integral oleosin isoforms and the effects of alkaline pH on them;Cao;Food Chemistry,2015
3. Effect of protein microparticle and pectin on properties of light mayonnaise;Chang;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2017
4. Structural and interfacial characteristics of oil bodies in coconuts (Cocos nucifera L.);Dave;Food Chemistry,2019
5. Enhancing the recovery of oilseed rape seed oil bodies (oleosomes) using bicarbonate-based soaking and grinding media;De Chirico;Food Chemistry,2018
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