Low-fat mayonnaise - Open Access .click

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Gellan Gum Modification and Structural Regulation for Food Applications: Delivery Systems and Digestive Behavior. [PDF]

Foods
Zhou Y, Chen S, Jiang Y, Nayab A, Sun L.
europepmc +1 more source

Evaluation of dietary iron exposure across iron compounds and fortification levels in Saudi Arabia: simulation modeling study. [PDF]

BMC Nutr
Alhumaidan O +9 more
europepmc +1 more source

Valorisation of the Halophyte <i>Cakile maritima</i> as a Food Resource for Human Consumption. [PDF]

Foods
Mir R +5 more
europepmc +1 more source

Can a physically modified corn flour be used as fat replacer in a mayonnaise?

European Food Research and Technology, 2020
Physically modified flours have high potential as fat-replacer in low-fat mayonnaise formulations as they are cheaper than modified starches and successfully respond to the consumers’ request for clean label products.
Elena Vittadini, Eleonora Carini
exaly +2 more sources

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

Journal of Food Science, 2022
Yee-Ying Lee, Shi Cheng Tong
exaly

Characteristics of low-fat mayonnaise using different modified arrowroot starches as fat replacer

International Journal of Biological Macromolecules, 2020
Won Y Lee, Ibukunoluwa F Olawuyi
exaly

β-Glucan prepared from spent brewer's yeast as a fat replacer in mayonnaise

Food Hydrocolloids, 2006
Manop Suphantharika
exaly

Application of micronized konjac gel for fat analogue in mayonnaise

Food Hydrocolloids, 2014
Bin Li, Weiping Jin, Yuntao Wang
exaly