Results 171 to 180 of about 8,646,057 (180)

Development of low-fat mayonnaise containing polysaccharide gums as functional ingredients

Journal of the Science of Food and Agriculture, 2010
Jou-Hsuan Ho, Tan-Ang Lee
exaly  

Application of oat dextrine for fat substitute in mayonnaise

Food Chemistry, 2011
Ruiling Shen
exaly  

Ultra-high pressure homogenisation process for production of reduced fat mayonnaise with similar rheological characteristics as its full fat counterpart

Innovative Food Science and Emerging Technologies, 2018
Kemal Aganovic, Volker Heinz, Ute Bindrich   +2 more
exaly  

Rheological, texture and sensory properties of low-fat mayonnaise with different fat mimetics

LWT - Food Science and Technology, 2007
exaly  

Microparticulated whey protein-pectin complex: A texture-controllable gel for low-fat mayonnaise

Food Research International, 2018
Rui Liu, Bin Liang
exaly  

Fish oil-based bigels with outstanding sensory and antioxidant properties: Application in low-fat mayonnaise

Food Hydrocolloids
Mingqian Tan
exaly  

Optimization of low-cholesterol–low-fat mayonnaise formulation: Effect of using soy milk and some stabilizer by a mixture design approach

Food Hydrocolloids, 2012
exaly  

Exploring the feasibility of RS4-type resistant starch as a fat substitute in low-fat mayonnaise: An evaluation of the effects of acylated starches with different chain lengths

Food Research International
Xiuli Wu, Xiaojia Zhang, Xuexu Wu
exaly  

Potential of Fat Replacers To Develop Low/Or Reduced-Fat Mayonnaise and Salad Dressing Systems: An Updated Review

Current Nutrition and Food Science
Reza Abedi, Khadije Abdolmaleki, Hossein Azadinejad   +2 more
exaly  

Preparation of sunflower wax-based oleofoams and its application in inflatable reduced-fat mayonnaise

LWT - Food Science and Technology
exaly