Results 231 to 240 of about 4,993 (252)

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  

Mayonnaise

2016
openaire   +1 more source

β-Glucan prepared from spent brewer's yeast as a fat replacer in mayonnaise

Food Hydrocolloids, 2006
Manop Suphantharika
exaly  

Duke’s Mayonnaise

2021
openaire   +1 more source

Formulation and fuzzy modeling of emulsion stability and viscosity of a gum–protein emulsifier in a model mayonnaise system

Journal of Food Engineering, 2008
Mahmoud Abughoush, Murad A Al-Holy, Thomas Herald   +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  

Mayonnaise

1982
openaire   +1 more source

Wheat gluten-stabilized high internal phase emulsions as mayonnaise replacers

Food Hydrocolloids, 2018
Zhili Wan, Xiao-Quan Yang
exaly  

The Mayonnaise Clinic

JAMA: The Journal of the American Medical Association, 1993
openaire   +1 more source

Alginate Encapsulated Bifidobacteria Survival in Mayonnaise

Journal of Food Science, 1998
exaly