Concepedia

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

Saehun Mun, Young-Lim Kim, Choon‐Gil Kang, Kwan‐Hwa Park, Jae‐Yong Shim, Yong‐Ro Kim, Yong‐Ro Kim

International Journal of Biological Macromolecules · 2009 · 220 citations · 24 references

DOI

Concepts

References

24

Food Emulsions: Principles, Practice, and Techniques

Peter A. Williams · International Journal of Food Science & Technology · 2001 · 390 citations

, , +12

Rheological, texture and sensory properties of low-fat mayonnaise with different fat mimetics

He Liu, Xingfeng Xu, Sh.D. GUO · LWT · 2007 · 334 citations

, , +16

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

Supachai Worrasinchai, Manop Suphantharika, Surinya Pinjai et al. · Food Hydrocolloids · 2005 · 261 citations

, , +12

Rheological, texture and sensory properties of low-fat mayonnaise with different fat mimetics

He Liu, Xingfeng Xu, Sh.D. GUO · 2007 · 233 citations

, , +16

Rheological characterization of mayonnaise. Part II: Flow and viscoelastic properties at different oil and xanthan gum concentrations

Li Ma, Gustavo V. Barbosa‐Cánovas · Journal of Food Engineering · 1995 · 195 citations

, , +9