Results 21 to 30 of about 3,399 (223)
Optimization low-fat and low cholesterol mayonnaise production by central composite design [PDF]
Journal of Food Science and Technology, 2017 In this study, the optimized process variables for mayonnaise low in cholestrol and fat, which contained soy milk as a yolk substitute with different levels of Xanthan gum, Zodo gum, and oil, were determined by response surface methodology using a central composite design. Polynomial equation was fitted with an insignificant lack of fit factor in order
Mohebbi,, Gholamhossein Hussain +4 more
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Production of Reduced Fat Mayonnaise Using Stabilized Nano Emulsion with Casein Complex Pickerings and Shirazi Gadomeh Gum [PDF]
مجله پژوهشهای علوم و صنایع غذایی ایران, 2023 IntroductionMayonnaise is a products which is widely popular in most countries. Apart from the desirable taste of this product as a seasoning, plays an effective role in providing nutrients and energy for humans.
Atena Modiri Dovom +3 more
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Foods, 2022 Gurma melon pulp-based gel (GMPG) was examined as a fat replacement in mayonnaise. GMPG was used to partially replace fat in quantities of 25, 50, and 70%, abbreviated as GMPG-25, GMPG-50, and GMPG-70, respectively.
Essam Mohamed Elsebaie +7 more
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Gravity-driven syneresis in model low-fat mayonnaise [PDF]
Soft Matter, 2019 We show that forced syneresis in model low fat mayonnaise, a colloid polymer mixture, can be described as a gravity-driven porous flow through the densely packed emulsion, explainable with a model based on Darcy's law.
Wu, Qimeng +6 more
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International Journal of Biological Macromolecules, 2023 This study aimed to investigate the potential usage of exopolysaccharide (EPS) produced by Leuconostoc lactis GW-6 species as an emulsifier in a low-fat mayonnaise by the formation of a complex with whey protein isolate (WPI) to improve rheological properties, emulsion, and oxidative stability.
Yalmancı, Dilara +3 more
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The Effect of Emulsion Intensity on Selected Sensory and Instrumental Texture Properties of Full-Fat Mayonnaise [PDF]
Foods, 2018 Varying processing conditions can strongly affect the microstructure of mayonnaise, opening up new applications for the creation of products tailored to meet different consumer preferences.
Viktoria Olsson +3 more
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Role of Flaxseed Gum and Whey Protein Microparticles in Formulating Low-Fat Model Mayonnaises
Foods, 2022 Flaxseed gum (FG) and whey protein microparticles (WPMs) were used to substitute fats in model mayonnaises. WPMs were prepared by grinding the heat-set whey protein gel containing 10 mM CaCl2 into small particles (10–20 µm).
Keying Yang +3 more
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Foods, 2022 This study involves the modeling of rheological behavior of the gum solution obtained from cold-pressed chia seed (CSG), flaxseed (FSG), and rocket seed (RSG) oil by-products and the application of these gums in a low-fat vegan mayonnaise formulation as ...
Taha Hijazi +3 more
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The Impact of Pumpkin Seed Flour Addition on Low Fat Mayonnaise Production [PDF]
BIO Web of ConferencesLow fat mayonnaise (LFM) is an emulsion product with low emulsion stability, so that a stabilizer in the form of pumpkin seed flour (PSF) is needed to stabilize the emulsion.
Dellani Christbugi Welda +2 more
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Processes, 2023 (1) Background: In this study, the potential use of Dioscorea rotundata hydrocolloids was evaluated to develop low-fat mayonnaise. (2) Methods: The effect of different concentrations of hydrocolloids on the physicochemical, microstructural, and rheological properties of mayonnaise was evaluated.
Leonardo Rojas-Martin +2 more
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