Formation, texture, and stability of yolk-free mayonnaise: Effect of soy peptide aggregates concentration
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference35 articles.
1. Ali, M. R., & EL Said, R. M. (2020). Assessment of the potential of Arabic gum as an antimicrobial and antioxidant agent in developing vegan “egg-free” mayonnaise. Journal of Food Safety, 40(2), Article e12771. doi: 10.1111/jfs.12771.
2. Comparison of textural and sensory characteristics of low-fat mayonnaise prepared from octenyl succinic anhydride modified corn and white sorghum starches;Ali;Starch-Stärke,2015
3. 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
4. Effect of clover sprouts protein hydrolysates as an egg substitute on physicochemical and sensory properties of mayonnaise;Darabi;Food Science & Nutrition,2022
5. Properties of Pickering emulsion stabilized by food-grade gelatin nanoparticles: Influence of the nanoparticles concentration;Feng;Colloids and Surfaces B: Biointerfaces,2020
Cited by 11 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. Recent advance in the valorization of soy-based by-products: Extraction, modification, interaction and applications in the food industry;Food Hydrocolloids;2024-12
2. Egg-free mayonnaise-type emulsions stabilized with proteins derived from the larvae of Tenebrio molitor;Food Hydrocolloids;2024-11
3. Toward Diverse Plant Proteins for Food Innovation;Advanced Science;2024-08-09
4. Quality Characteristics of Vegan Mayonnaise Produced Using Supercritical Carbon Dioxide-Processed Defatted Soybean Flour;Foods;2024-04-11
5. Investigating the physicochemical, rheological, and sensory properties of low‐fat mayonnaise prepared with amaranth protein as an egg yolk replacer;Food Science & Nutrition;2024-04-10
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3