Palm‐based cellulose nanofiber isolated from mechano‐chemical processing as sustainable rheological modifier in reduced fat mayonnaise-Reference-Cited by-同舟云学术

Palm‐based cellulose nanofiber isolated from mechano‐chemical processing as sustainable rheological modifier in reduced fat mayonnaise

Published:2022-07-14 Issue:8 Volume:87 Page:3542-3561
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Lee Zu Jia¹,Tong Shi‐Cheng¹^ORCID,Tang Teck‐Kim²,Lee Yee‐Ying¹³^ORCID

Affiliation:

1. School of Science Monash University Malaysia Bandar Sunway Selangor Malaysia

2. Institute of Bioscience Universiti Putra Malaysia Serdang Selangor Malaysia

3. Monash Industry Palm Oil Research and Education Platform Monash University Malaysia Bandar Sunway Selangor Malaysia

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16250

Reference40 articles.

1. Chemical, microbiological and sensory evaluation of mayonnaise prepared from ostrich eggs

2. Safety and mechanism of action of orlistat (tetrahydrolipstatin) as the first local antiobesity drug;Al‐Suwailem A.;Journal of Applied Sciences Research,2006

3. Influence of processing factors on the stability of model mayonnaise with whole egg during long-term storage

4. Oil-in-water Pickering emulsions via microfluidization with cellulose nanocrystals: 2. In vitro lipid digestion

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