Flaxseed Mucilage as a Functional Egg Replacer in the Preparation of Mayonnaise: Stability, Physicochemical, and Sensory Properties. [PDF]
J Food SciYaver E, Güneş E, Adıyaman N.
europepmc +1 more source
Preparation and Quality Evaluation of Low-fat Mayonnaise by Using Hydrocolloid Gums and Olive Oil
Acta Scientific Agriculture, 2021 Aaysha Ihsan +2 more
openaire +1 more source
Carbohydrate-Protein Hydrogels as Fat Replacers: Design Criteria and Benchmarking Against Full-Fat Systems. [PDF]
Compr Rev Food Sci Food SafAmiri A +4 more
europepmc +1 more source
Development and Evaluation of Egg-Free Mayonnaise Stabilized with Aquafaba and Gum Tragacanth: Functional, Sensory, and Storage Properties. [PDF]
MoleculesShafique B +7 more
europepmc +1 more source
Plenary Abstracts Session & Oral Presentations
HemaSphere, Volume 10, Issue S1, June 2026.
wiley +1 more source
A review of yeast-derived emulsifiers developed through microbial fermentation for the food sector. [PDF]
Front MicrobiolShokri S +3 more
europepmc +1 more source
Valorisation of Protein from Underutilised Harbour Crab (<i>Liocarcinus depurator</i>) as an Egg Yolk Replacer in Mayonnaise-like Sauce Production. [PDF]
FoodsCalvo MM +2 more
europepmc +1 more source
Nowadays, the press cakes obtained following oil extraction are commonly used as animal feed. Pumpkin seed press cake is rich in nutrients and its high protein content has prompted the research of new methods to increase its usability in the diet of ...
Sert Tuncer, Deniz
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