Physicochemical Properties, Stability and Texture of Soybean-Oil-Body-Substituted Low-Fat Mayonnaise: Effects of Thickeners and Storage Temperatures

With the increasing consumer demand for low-fat and low-cholesterol foods, low-fat mayonnaise prepared from soybean oil body (SOB) substitute for egg yolk has great consumption potential. However, based on previous studies, it was found that the stability and sensory properties of mayonnaise substit...

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Detalles Bibliográficos
Autores principales: Wang, Wan, Hu, Chuanbing, Sun, Hong, Zhao, Jiale, Xu, Cong, Ma, Yue, Ma, Jiage, Jiang, Lianzhou, Hou, Juncai
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9332731/
https://www.ncbi.nlm.nih.gov/pubmed/35892786
http://dx.doi.org/10.3390/foods11152201

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9332731/
https://www.ncbi.nlm.nih.gov/pubmed/35892786
http://dx.doi.org/10.3390/foods11152201

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