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

Optimization of low-cholesterol–low-fat mayonnaise formulation: Effect of using soy milk and some stabilizer by a mixture design approach

(2012) V. Nikzade et al.   FOOD HYDROCOLLOIDS

Optimization of ingredients for noodle preparation using response surface methodology

(2012) T. Poongodi Vijayakumar et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Development of high protein and low calorie cookies

(2011) Amit Arjun Kulthe et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Processing, physico-chemical, sensory and nutritional evaluation of protein, mineral and vitamin enriched peanut chikki - an Indian traditional sweet

(2011) Byrappa Vasu Pallavi et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of soy protein isolate incorporation on quality characteristics and shelf-life of buffalo meat emulsion sausage

(2010) S. Ahmad et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

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

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

Depletion flocculation effects in egg-based model salad dressing emulsions

(2007) Antonios Drakos et al.   FOOD HYDROCOLLOIDS

Formulation and fuzzy modeling of emulsion stability and viscosity of a gum–protein emulsifier in a model mayonnaise system

(2007) Mahmoud Abu Ghoush et al.   JOURNAL OF FOOD ENGINEERING