Plant-based mayonnaise: Trending ingredients for innovative products

Author:

Menezes Rose Carla Ferreira de,Gomes Queliane Cristina de Carvalho,Almeida Beatriz Santos deORCID,Matos Márcia Filgueiras Rebelo de,Pinto Laise CedrazORCID

Publisher

Elsevier BV

Subject

Cultural Studies,Food Science

Reference39 articles.

1. Assessment of the potential of Arabic gum as an antimicrobial and antioxidant agent in developing vegan “egg-free” mayonnaise;Ali;J Food Saf.,2020

2. Elaboration of mayonnaises containing landrace common bean flour as a partial egg yolk substitute;Alves;Ciência Rural.,2021

3. Preparation of mayonnaise from extracted plant protein isolates of chickpea, broad bean and lupin flour: chemical, physiochemical, nutritional and therapeutic properties;Alu’datt;J. Food Sci. Technol.,2017

4. Overview of Non-newtonian Boundary Layer Flows and Heat Transfer. Applications of Heat, Mass and Fluid Boundary Layers;Amoo,2020

5. 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;Lebensm. Wiss. Technol.,2021

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1. Bitki Bazlı Gıdalar ve Güncel Gelişmeler;Journal of Apitherapy and Nature;2023-12-30

2. Canned Beans Aquafaba as an Egg White Substitute in the Technology of Low-Fat Mayonnaise;The 4th International Electronic Conference on Applied Sciences;2023-11-16

3. Modeling the rheological properties of plant‐based foods: Soft matter physics principles;Sustainable Food Proteins;2023-07-15

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