Impact of Flaxseed Oil Concentration on Stabilization of Mayonnaise-like Emulsion Co-stabilized by WP and KGM
Traditional mayonnaise has some dietary health problems such as high cholesterol, high fat and high calories. In this work, the mayonnaise-like emulsions with cholesterol-free and high omega-3 unsaturated fatty acid were prepared with whey protein (WP) and Konjac glucomannan (KGM) instead of egg yol...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Academy of National Food and Strategic Reserves Administration
2023-05-01
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| Series: | Liang you shipin ke-ji |
| Subjects: | |
| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20230307?st=article_issue |