Application of pectin-grape seed polyphenol combination restores consistency and emulsion stability and enhances antioxidant capacity of reduced oil aquafaba vegan mayonnaise-Reference-Cited by-同舟云学术

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Application of pectin-grape seed polyphenol combination restores consistency and emulsion stability and enhances antioxidant capacity of reduced oil aquafaba vegan mayonnaise

Published:2024-03 Issue: Volume:144 Page:123-131
ISSN:0960-3085
Container-title:Food and Bioproducts Processing
language:en
Short-container-title:Food and Bioproducts Processing

Author:

Büyük Miray^ORCID,Ata Ada^ORCID,Yemenicioğlu Ahmet

Publisher

Elsevier BV

Reference42 articles.

1. Development of low fat mayonnaise containing different types and levels of hydrocolloid gum;Amin;J. Agroaliment. Process. Technol.,2014

2. Effects of controlled pepsin hydrolysis on antioxidant potential and fractional changes of chickpea proteins;Arcan;Food Res. Int.,2010

3. Incorporating phenolic compounds opens a new perspective to use zein films as flexible bioactive packaging materials;Arcan;Food Res. Int.,2011

4. Interactions between four common plant-derived phenolic acids and pectin, and its effect on antioxidant capacity;Avila;J. Food Meas. Charact.,2018

5. Potential of Turkish Kabuli type chickpea and green and red lentil cultivars as source of soy and animal origin functional protein alternatives;Aydemir;LWT Food Sci. Technol.,2013

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