Acid-modified pea protein isolate and okara cellulose crystal: A co-emulsifier to improve physico-chemical stability of fat-reduced eggless mayonnaise
Mayonnaise, a high fat emulsified food, always contains egg yolk as a source of emulsifier. Lowering fat content and restricting use of egg yolk are promising ways to enhance nutritive profile and attraction to vegan trend. This work aimed to prepare fat-reduced eggless mayonnaise with good physicoc...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-06-01
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| Series: | Future Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666833524000042 |