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Soy milk as an emulsifier in mayonnaise: physico-chemical, stability and sensory evaluation
Mayonnaise is an oil in water emulsion and egg components are its emulsifier. In this research application of soy milk to stabilize mayonnaise was studied. Egg was replaced with full fat soy flour-prepared soy milk at levels of 25, 50, 75, and 100 % and microstructure, stability, color, viscosity an...
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| 出版年: | J Food Sci Technol |
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| 主要な著者: | , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer India
2012
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4571207/ https://ncbi.nlm.nih.gov/pubmed/26396329 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-012-0806-9 |
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