Investigation on physicochemical properties, sensory quality and storage stability of mayonnaise prepared from lactic acid fermented egg yolk-Reference-Cited by-同舟云学术

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Investigation on physicochemical properties, sensory quality and storage stability of mayonnaise prepared from lactic acid fermented egg yolk

Published:2023-07 Issue: Volume:415 Page:135789
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Jia Jie,Tian Liangjie,Song Qi,Liu Xuebo,Rubert Josep,Li Mei,Duan Xiang

Funder

National Natural Science Foundation of China

Northwest A and F University

Shanxi Provincial Key Research and Development Project

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference36 articles.

1. Formulation of pickering sunflower oil-in-water emulsion stabilized by chitosan-stearic acid nanogel and studying its oxidative stability;Atarian;Carbohydrate Polymers,2019

2. Effect of protein microparticle and pectin on properties of light mayonnaise;Chang;Food Science & Technology,2017

3. Use of eugenol-lean clove extract as a flavoring agent and natural antioxidant in mayonnaise: Product characterization and storage study;Chatterjee;Journal of food science and technology,2015

4. Emulsions stabilized with solid nanoparticles: Pickering emulsions. Colloids and Surfaces;Chevalier;Physicochemical and Engineering Aspects A,2013

5. Evaluation and exploration of lactic acid bacteria for preservation and extending the shelf life of fruit;Dhundale;International Journal of Fruit Science,2018

Cited by 12 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 natural protein-lipid co-assembly as efficient Pickering emulsifier from egg yolk sphere microgel prepared via high-pressure homogenization;Food Hydrocolloids;2025-01

2. Effect of lactic acid bacteria fermentation on spray-dried egg yolk powder: Powder characteristics, structural properties and gastrointestinal digestibility;Innovative Food Science & Emerging Technologies;2024-10

3. Mechanism of low-voltage electrostatic field on flavor retention in refrigerated sturgeon caviar: Insights from phospholipids;Food Chemistry: X;2024-10

4. Egg white fermentation by lactic acid bacteria: Effects on gel characteristics and preliminary investigation of suitable genera;Food Bioscience;2024-10

5. Egg yolk–derived emulsions: Formation mechanisms, improvement strategies and applications;Trends in Food Science & Technology;2024-09

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