Canned Beans Aquafaba as an Egg White Substitute in the Technology of Low-Fat Mayonnaise-Reference-Cited by-同舟云学术

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Canned Beans Aquafaba as an Egg White Substitute in the Technology of Low-Fat Mayonnaise

Published:2023-11-16 Issue: Volume:7 Page:206
ISSN:
Container-title:The 4th International Electronic Conference on Applied Sciences
language:
Short-container-title:

Author:

Sachko Anastasiia¹^ORCID,Sema Oksana¹,Grinchenko Olga²,Gubsky Sergey³^ORCID

Affiliation:

1. Department of Chemistry and Food Analysis, Yuriy Fedkovych Chernivtsi National University, 58002 Chernivtsi, Ukraine

2. Department of Food Technology in the Restaurant Industry, State Biotechnological University, 61051 Kharkiv, Ukraine

3. Department of Chemistry, Biochemistry, Microbiology and Hygiene of Nutrition, State Biotechnological University, 61051 Kharkiv, Ukraine

Publisher

MDPI

Link

https://www.mdpi.com/2673-4591/56/1/206/pdf

Reference18 articles.

1. Morley, W.G. (2016). Encyclopedia of Food and Health, Elsevier.

2. Egg Yolk-Free Vegan Mayonnaise Preparation from Pickering Emulsion Stabilized by Gum Nanoparticles with or without Loading Olive Pomace Extracts;Akcicek;ACS Omega,2022

3. (2023, August 26). The Official Aquafaba Site. Available online: http://www.aquafaba.com/.

4. Aquafaba, a New Plant-Based Rheological Additive for Food Applications;He;Trends Food Sci. Technol.,2021

5. Yazici, G.N., Taspinar, T., and Ozer, M.S. (2022). Aquafaba: A Multifunctional Ingredient in Food Production. Biol. Life Sci. Forum, 18.

Cited by 1 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. Application of pectin-grape seed polyphenol combination restores consistency and emulsion stability and enhances antioxidant capacity of reduced oil aquafaba vegan mayonnaise;Food and Bioproducts Processing;2024-03

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