Results 221 to 230 of about 4,993 (252)

mayonnaise

2013
openaire   +1 more source

Antioxidative effect of purple corn extracts during storage of mayonnaise

Food Chemistry, 2014
He Li, Deug-Chan Lee, Hae-Ik Rhee
exaly  

Cellulose nanofibrils as rheology modifier in mayonnaise – A pilot scale demonstration

Food Hydrocolloids, 2020
Ellinor B Heggset, Marielle Henriksson, Sébastien Simon   +2 more
exaly  

mayonnaise, n.

2023
openaire   +1 more source

PROBIOTIC MAYONNAISE AS A FUNCTIONAL FOOD TO ABATE MAYONNAISE POISONING GLOBALLY

2023
Antony, Anson, V. Pushpa Rani, David, Deon, Prabhu, Antony, Jofy Francis   +4 more
openaire   +1 more source

Modelling the pH of mayonnaise by the ratio of egg to vinegar

Food Control, 2000
R Xiong
exaly  

Rheology, particle-size distribution, and stability of low-fat mayonnaise produced via double emulsions

Food Science and Biotechnology, 2016
Gülüm Şumnu, Serpil Şahin, Şumnu Gülüm   +2 more
exaly  

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

International Journal of Biological Macromolecules, 2020
Jong Jin Park, Ibukunoluwa Fola Olawuyi, Won Young Lee   +2 more
exaly  

Mayonnaise and the Origin of Life

Hospital Practice, 1979
openaire   +2 more sources

Influence of a thermal treatment on the functionality of hen’s egg yolk in mayonnaise

Journal of Food Engineering, 2007
Ulrich Kulozik
exaly