Comparison of flow behavior and physicochemical characteristics of low-cholesterol mayonnaises produced with cholesterol-reduced egg yolk

Cholesterol Removal from Whole Egg by Crosslinked β-Cyclodextrin

(2014) H. J. Jeong et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Advances in the Design and Production of Reduced-Fat and Reduced-Cholesterol Salad Dressing and Mayonnaise: A Review

(2012) Zhen Ma et al.   Food and Bioprocess Technology

Ultrasonic-assisted enzymatic degradation of cholesterol in egg yolk

(2011) Yan Sun et al.   Innovative Food Science & Emerging Technologies

Rheological behavior of blueberry (Vaccinium ashei) purees containing xanthan gum and fructose as ingredients

(2010) Carolina P. Kechinski et al.   FOOD HYDROCOLLOIDS

Butter cholesterol removal using different complexation methods with beta-cyclodextrin, and the contribution of photoacoustic spectroscopy to the evaluation of the complex

(2010) H.M.A.M. Dias et al.   FOOD RESEARCH INTERNATIONAL

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

(2009) Saehun Mun et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Use of β-cyclodextrin to decrease the level of cholesterol in milk fat

(2009) L. Alonso et al.   JOURNAL OF DAIRY SCIENCE

Rheological properties, stability and sensory evaluation of low-cholesterol mayonnaises prepared using egg yolk granules as emulsifying agent

(2009) A. Laca et al.   JOURNAL OF FOOD ENGINEERING

Gelatinization and rheological properties of rice starch/xanthan mixtures: Effects of molecular weight of xanthan and different salts

(2008) Yuvaret Viturawong et al.   FOOD CHEMISTRY

Dynamic rheological characterization of salep glucomannan/galactomannan-based milk beverages

(2008) Kurban Yaşar et al.   FOOD HYDROCOLLOIDS

Chemical, microbiological and sensory evaluation of mayonnaise prepared from ostrich eggs

(2008) Ferial M. Abu-Salem et al.   GRASAS Y ACEITES

Pasting and rheological properties of waxy corn starch as affected by guar gum and xanthan gum

(2007) Piyada Achayuthakan et al.   CARBOHYDRATE POLYMERS

Influence of green banana pulp on the rheological behaviour and chemical characteristics of emulsions (mayonnaises)

(2007) Dayane R. Izidoro et al.   LWT-FOOD SCIENCE AND TECHNOLOGY