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9 in total

1. Soy milk as an emulsifier in mayonnaise: physico-chemical, stability and sensory evaluation.

Authors: Kobra Rahmati; Mostafa Mazaheri Tehrani; Kazem Daneshvar
Journal: J Food Sci Technol Date: 2012-09-02 Impact factor: 2.701

2. A mixture design approach to optimizing low cholesterol mayonnaise formulation prepared with wheat germ protein isolate.

Authors: Mahshid Rahbari; Mehran Aalami; Mahdi Kashaninejad; Yahya Maghsoudlou; Seid Soheil Amiri Aghdaei
Journal: J Food Sci Technol Date: 2014-05-10 Impact factor: 2.701

3. Preparation of mayonnaise from extracted plant protein isolates of chickpea, broad bean and lupin flour: chemical, physiochemical, nutritional and therapeutic properties.

Authors: Muhammad H Alu'datt; Taha Rababah; Mohammad N Alhamad; Khalil Ereifej; Sana Gammoh; Stan Kubow; Deia Tawalbeh
Journal: J Food Sci Technol Date: 2017-03-10 Impact factor: 2.701

4. The effect of replacing egg yolk with sesame-peanut defatted meal milk on the physicochemical, colorimetry, and rheological properties of low-cholesterol mayonnaise.

Authors: Mahsa Karshenas; Mohammad Goli; Nafiseh Zamindar
Journal: Food Sci Nutr Date: 2018-03-14 Impact factor: 2.863

5. Transport Properties of Commercial Cellulose Nanocrystals in Aqueous Suspension Prepared from Chemical Pulp via Sulfuric Acid Hydrolysis.

Authors: Kengo Arai; Yoshiki Horikawa; Toshiyuki Shikata
Journal: ACS Omega Date: 2018-10-23

6. Observation of osmotically driven, highly controllable and reconfigurable oil/water phase separation.

Authors: Ning Gao; Jiecheng Cui; Wanlin Zhang; Kai Feng; Yun Liang; Shiqiang Wang; Peng Wang; Kang Zhou; Guangtao Li
Journal: Chem Sci Date: 2019-06-21 Impact factor: 9.825

7. Influence of Fat Replacers on the Rheological, Tribological, and Aroma Release Properties of Reduced-Fat Emulsions.

Authors: Christopher N Schädle; Solange Sanahuja; Stephanie Bader-Mittermaier
Journal: Foods Date: 2022-03-12

8. Characterization of Reduced-Fat Mayonnaise and Comparison of Sensory Perception, Rheological, Tribological, and Textural Analyses.

Authors: Christopher N Schädle; Stephanie Bader-Mittermaier; Solange Sanahuja
Journal: Foods Date: 2022-03-11

9. The Effect of Corn Dextrin on the Rheological, Tribological, and Aroma Release Properties of a Reduced-Fat Model of Processed Cheese Spread.

Authors: Christopher N Schädle; Stephanie Bader-Mittermaier; Solange Sanahuja
Journal: Molecules Date: 2022-03-13 Impact factor: 4.411

9 in total