Reduced-Fat Mayonnaise Formulated with Gelatinized Rice Starch and Xanthan Gum
Author:
Affiliation:
1. Department of Food Science and Technology, Sejong University, 98 Gunja-dong, Gwangjin-gu, Seoul 143-747, South Korea.
2. Corresponding author: Phone: +82-2-3408-3260. Fax: +82-2-3408-4319. E-mail: sanghoonko@sejong.ac.kr
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
http://aaccipublications.aaccnet.org/doi/pdf/10.1094/CCHEM-03-12-0027-R
Reference19 articles.
1. Pasting and rheological properties of waxy corn starch as affected by guar gum and xanthan gum
2. Rheological characterization of coloured oil-in-water food emulsions with lutein and phycocyanin added to the oil and aqueous phases
3. Rheological Characterization of Low-calorie Milk-based Salad Dressings
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