Role of Flaxseed Gum and Whey Protein Microparticles in Formulating Low-Fat Model Mayonnaises.

Yang, Keying; Xu, Ruoting; Xu, Xiyu; Guo, Qing

Yang, Keying; Xu, Ruoting; Xu, Xiyu; Guo, Qing.

Afiliação

Yang K; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Xu R; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Xu X; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Guo Q; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.

Foods ; 11(3)2022 Jan 21.

Article em En | MEDLINE | ID: mdl-35159434

Palavras-chave

flaxseed gum; low-fat mayonnaise; rheology; texture; whey protein microparticles

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Prognostic_studies Idioma: En Revista: Foods Ano de publicação: 2022 Tipo de documento: Article

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