Fuzzy Identification and Modeling of a Gum-Protein Emulsifier in a Model Mayonnaise Color Development System
Thomas Herald
International Journal of Food Engineering, 2000
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The Effects of Emulsifiers Application on Characteristics of Mayonnaise
PARICHEHR HOMATI
2021
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Degree project work Viscosity and Acid Stability in Low-fat Mayonnaise with Varying Proportions of Xanthan Gum and Guar Gum
Jimmy Ekvall
2016
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Comparison of Gum Arabic, Modified Starch, and Whey Protein Isolate as Emulsifiers: Influence of pH, CaCl2 and Temperature
David McClements
Journal of Food Science, 2002
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A mixture design approach to optimizing low cholesterol mayonnaise formulation prepared with wheat germ protein isolate
Yahya Maghsoudlou
Journal of Food Science and Technology, 2014
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Role of olive oil phenolics in physical properties and stability of mayonnaise-like emulsions
Paola Pittia
Food Chemistry, 2016
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Development of low-fat mayonnaise containing polysaccharide gums as functional ingredients
Марина Студзинская
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PHYSICAL AND SENSORY PROPERTIES OF EGG YOLK AND EGG YOLK SUBSTITUTES IN A MODEL MAYONNAISE SYSTEM
Fadi Aramouni, Thomas Herald
Journal of Texture Studies, 2009
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Bortnowska G., Tokarczyk G.: 2009. Comparison of the physical and sensory properties of model low-fat mayonnaises depending on emulsifier type and xanthan gum concentration. EJPAU 12(3), #11.
Grażyna Bortnowska
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Physicochemical quality of low fat mayonnaise using whey protein concentrate
Imam Thohari
E3S Web of Conferences, 2022
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Rheological properties and stability of model salad dressing emulsions prepared with a dry-heated soybean protein isolate–dextran mixture
Costas Biliaderis
Food Hydrocolloids, 2005
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FACTORS INFLUENCING THE QUALITY OF MAYONNAISE: A REVIEW
Priscila Probio de Moraes
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Optimization of the composition of low-fat oil-in-water emulsions stabilized by white lupin protein
Isabel Sousa, José Empis, Anabela Raymundo
Journal of the American Oil Chemists' Society, 2002
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Stabilizing O/W Emulsions by Soy Protein Concentrate + Maltodextrin and Optimizing the Process by Using Response Surface Methodology
Yahya Maghsoudlou
Food Science and Technology, 2017
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Influence of green banana pulp on the rheological behaviour and chemical characteristics of emulsions (mayonnaises)
Agnes Scheer
LWT - Food Science and Technology, 2008
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Effect of Egg White Addition on pH, Density, Emulsion Stability and Color of Mayonnaise
Desy Triastuti
Jurnal Ilmiah Peternakan Terpadu, 2022
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Formulation and Optimization by Experimental Design of Low-Fat Mayonnaise Based on Soy Lecithin and Whey
Nesrine Zaouadi
Journal of Dispersion Science and Technology, 2014
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Rheology and microscopy of low calorie mayonnaise-type emulsions made with stearic acid- modified maize and teff starches
Welday Hailu
2011
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The Emulsifying Properties of Commercial Milk Protein Products in Simple Oil-in-Water Emulsions and in a Model Food System
Stephen Euston
Journal of Food Science, 2000
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Optimization of the Emulsifying Properties of Food Protein Hydrolysates for the Production of Fish Oil-in-Water Emulsions
Raúl Pérez
Foods, 2020
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Egg Yolk-Free Vegan Mayonnaise Preparation from Pickering Emulsion Stabilized by Gum Nanoparticles with or without Loading Olive Pomace Extracts
fatih bozkurt
ACS Omega
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Application of Advanced Emulsion Technology in the Food Industry: A Review and Critical Evaluation
David McClements
Foods
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Rheological Properties of Low Fat Mayonnaise with Different Levels of Modified Wheat Bran
maryam mizani
JOURNAL OF FOOD …, 2012
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Developing Avocado Mayonnaise Using Egg York as the Emulsifier 1 DEVELOPING AVOCADO MAYONNAISE USING EGG YOLK AS THE EMULSIFIER
Denise Buttigieg Fiteni
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Emulsion of systems containing egg yolk, polysaccharides and vegetable oil
Edwin Rojas
Ciência e Agrotecnologia, 2012
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Effect of Brazil nut oil (Bertholletia excelsa HBK) on the physical, chemical, sensory and microbiological characteristics of a mayonnaise-type emulsion
Jaime Paiva Lopes Aguiar
African Journal of Biotechnology, 2017
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Development of low fat mayonnaise containing different types and levels of hydrocolloid gum Sensory optimization of low fat mayonnaise (different oils and gums
Hala Amen
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Evaluation of the Consistency of Low-Fat Mayonnaise by Squeezing Flow Viscometry
Apostolos Thomareis
Procedia Food Science, 2011
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Optimization of Oleofoam and Protein-Polysaccharide Ratios for Enhanced Physicochemical Characteristics of A/O/W Double Emulsion: Potential Applications in the Food Industry
Iranian Food Science and Technology Research Journal
Iranian Food Science and Technology Research Journal, 2024
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Rheological characteristics and physicochemical stability of dressing-type emulsions made of oil bodies–egg yolk blends
Costas Biliaderis
Food Chemistry, 2012
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