Optimization of low-cholesterol–low-fat mayonnaise formulation: Effect of using soy milk and some stabilizer by a mixture design approach

Author:

Nikzade V.,Tehrani M. Mazaheri,Saadatmand-Tarzjan M.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference22 articles.

1. Simplex-centroid mixture formulation for optimised composting of kitchen waste;Abdullah;Bioresource Technology,2010

2. Formulation and fuzzy modeling of emulsion stability and viscosity of a gum–protein emulsifier in a model mayonnaise system;Abu Ghoush;Journal of Food Engineering,2008

3. Comparison of the physical and sensory properties of model low fat mayonnaises depending on emulsifier type and xanthan gum concentration;Bortnowska;Electronic Journal of Polish Agricultural Universities,2009

4. Experiments with mixtures: Designs, models, and the analysis of mixture data;Cornell,2002

5. DePaolis. (1979). Process for preparing an imitation mayonnaise and salad dressing. United States Patent. No. 4,163,808.

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