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Physicochemical Properties, Stability and Texture of Soybean-Oil-Body-Substituted Low-Fat Mayonnaise: Effects of Thickeners and Storage Temperatures

With the increasing consumer demand for low-fat and low-cholesterol foods, low-fat mayonnaise prepared from soybean oil body (SOB) substitute for egg yolk has great consumption potential. However, based on previous studies, it was found that the stability and sensory properties of mayonnaise substit...

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Principais autores: Wan Wang, Chuanbing Hu, Hong Sun, Jiale Zhao, Cong Xu, Yue Ma, Jiage Ma, Lianzhou Jiang, Juncai Hou
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2022-07-01
coleção:Foods
Assuntos:
soybean oil body
mayonnaise
thickener
storage stability
texture
Acesso em linha:https://www.mdpi.com/2304-8158/11/15/2201
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