Results 211 to 220 of about 3,399 (223)

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
Yuntao Wang, Weiping Jin, Bin Li
exaly  

Development of reduced-fat mayonnaise using 4αGTase-modified rice starch and xanthan gum

International Journal of Biological Macromolecules, 2009
Saehun Mun, Jong-Tae Park, Jae-Yong Shim   +2 more
exaly  

Interaction between Nanofibrillated Cellulose with Guar Gum and Carboxy Methyl Cellulose in Low‐Fat Mayonnaise

Journal of Texture Studies, 2016
Mazdak Alimi, Shirin Shokoohi, Hossein Yousefi   +2 more
exaly  

Application of oat dextrine for fat substitute in mayonnaise

Food Chemistry, 2011
Ruiling Shen, Jilin Dong
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 Aganović, Ute Bindrich, Volker Heinz   +2 more
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, Bingqian Zhang, Xiaojia Zhang   +2 more
exaly  

Low Fat Mayonnaise Formulations Prepared Using MicrofluidizedNano Cellulose Fibers

2011
Mert, Behiç, ERİNÇ, HAKAN, TEKİN, AZİZ   +2 more
openaire   +1 more source