Stability and rheological properties of fat-reduced mayonnaises by using sodium octenyl succinate starch as fat replacer

Author:

Thaiudom Siwatt,Khantarat Kallaya

Publisher

Elsevier BV

Subject

General Medicine

Reference17 articles.

1. Rheological, texture and sensory properties of low-fat mayonnaise with different fat mimetics;Lui;Food Sci Technol.,2007

2. Development of reduced-fat mayonnaise using 4αGTase-modified rice starch and xanthan gum;Mun;Int J Biol Macromol,2009

3. β-Glucan prepared from spent brewer's yeast as a fat replacer in mayonnaise;Worrasinchai;Food Hydrocolloids,2006

4. physical and flavour stability of mayonnaise;Depree;Trends Food Sci Tech,2001

5. Evaluation of fat replacers Avicel, N Lite S and Simplesse in mayonnaise;Cheung;IJCS,2002

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