Cheese powders as emulsifier in mayonnaise
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference12 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;LWT- Food Science and Technology,2021
2. Rheology of emulsions - a review;Barnes;Colloids and Surfaces A: Physicochemical and Engineering Aspects,1994
3. Cheese feed to powder: Effects of cheese age, added dairy ingredients and spray drying temperature on properties of cheese powders;Felix da Silva;Journal of Food Engineering,2018
4. The influence of raw material, added emulsifying salt and spray drying on cheese powder structure and hydration properties;Felix da Silva;International Dairy Journal,2017
5. Effect of cheese maturation on physical stability, flow properties and microstructure of oil-in-water emulsions stabilised with cheese powders;Felix da Silva;International Dairy Journal,2020
Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. A Review on the Production and Characteristics of Cheese Powders;Foods;2024-07-12
2. Egg Yolk-Free Vegan Mayonnaise Preparation from Pickering Emulsion Stabilized by Gum Nanoparticles with or without Loading Olive Pomace Extracts;ACS Omega;2022-07-20
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