Egg-free low-fat mayonnaise from virgin coconut oil

Foods for Plant-Based Diets: Challenges and Innovations

(2021) Alexandra Alcorta et al.   Foods

Ultrasonication of mayonnaise formulated with xanthan and guar gums: rheological modeling, effects on optical properties and emulsion stability

(2021) Soumen Roy et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Does Circular Reuse of Chickpea Cooking Water to Produce Vegan Mayonnaise Reduce Environmental Impact Compared with Egg Mayonnaise?

(2021) Sophie Saget et al.   Sustainability

Mayonnaise main ingredients influence on its structure as an emulsion

(2021) Musarreza Taslikh et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Structuring oil-in-water emulsion by forming egg yolk/alginate complexes: Their potential application in fabricating low-fat mayonnaise-like emulsion gels and redispersible solid emulsions

(2020) Xi Yang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

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

(2020) Jong Jin Park et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Application of TOPSIS to evaluate the effects of different conditions of sonication on eggless cake properties, structure, and mass transfer

(2020) Mohammad Khalilian Movahhed et al.   JOURNAL OF FOOD SCIENCE

Physicochemical characterization, fatty acid profile, antioxidant activity and antibacterial potential of cacay oil, coconut oil and cacay butter

(2020) Wendell Medeiros de Azevedo et al.   PLoS One

Physical and Textural Properties of Mayonnaise Prepared Using Virgin Coconut Oil/Fish Oil Blend

(2019) Umesh Patil et al.   Food Biophysics

Studies on eggless mayonnaise from rice bran and sesame oils

(2019) R. Chetana et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Challenges and approaches for production of a healthy and functional mayonnaise sauce

(2019) Mina Mirzanajafi-Zanjani et al.   Food Science & Nutrition

Trans Fat Labeling Information on Brazilian Packaged Foods

(2019) Camila Zancheta Ricardo et al.   Nutrients

Influence of temperature and ionic conditions on the rheology and droplets characteristics of winged bean protein stabilized oil-in-water emulsion

(2018) Mohammad Makeri et al.   Journal of Food Measurement and Characterization

Optimization low-fat and low cholesterol mayonnaise production by central composite design

(2017) H. R. Mozafari et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Lipid oxidation in mayonnaise and the role of natural antioxidants: A review

(2016) Sara Ghorbani Gorji et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Physical and structural properties of extra-virgin olive oil based mayonnaise

(2015) Carla Di Mattia et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2014) Mahshid Rahbari et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

A Comparative Study of the Physicochemical Properties of a Virgin Coconut Oil Emulsion and Commercial Food Supplement Emulsions

(2014) Yih Khor et al.   MOLECULES

Reduced-Fat Mayonnaise Formulated with Gelatinized Rice Starch and Xanthan Gum

(2012) Inae Lee et al.   CEREAL CHEMISTRY

Formulation, Rheology, and Hypolepidemic Activity of Vegetable Oil-Based Eggless and Low-Fat Food Emulsions

(2012) Kedar R. Kumthekar et al.   JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY