Influence of an Edible Oil-Medium-Chain Triglyceride Blend on the Physicochemical Properties of Low-Fat Mayonnaise.

Hsu, Heng-I; Lee, Tan-Ang; Wang, Ming-Fu; Li, Po-Hsien; Ho, Jou-Hsuan

Hsu, Heng-I; Lee, Tan-Ang; Wang, Ming-Fu; Li, Po-Hsien; Ho, Jou-Hsuan.

Afiliação

Hsu HI; Department of Food Science, Tunghai University, 1727, Sec. 4, Taiwan Boulevard, Xitun District, Taichung City 40704, Taiwan.
Lee TA; Department of Food Science, Tunghai University, 1727, Sec. 4, Taiwan Boulevard, Xitun District, Taichung City 40704, Taiwan.
Wang MF; Department of Food and Nutrition, Providence University, 200, Sec. 7, Taiwan Boulevard, Shalu District, Taichung City 43301, Taiwan.
Li PH; Department of Food and Nutrition, Providence University, 200, Sec. 7, Taiwan Boulevard, Shalu District, Taichung City 43301, Taiwan.
Ho JH; Department of Food Science, Tunghai University, 1727, Sec. 4, Taiwan Boulevard, Xitun District, Taichung City 40704, Taiwan.

Molecules ; 27(15)2022 Aug 05.

Article em En | MEDLINE | ID: mdl-35956940

Assuntos

Condimentos; Gema de Ovo; Gema de Ovo/química; Emulsões/química; Ácidos Graxos/análise; Alimentos; Triglicerídeos/análise

Palavras-chave

mayonnaise; medium-chain triglycerides; physicochemical properties; rheological properties

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Texto completo: 1 Coleções: 01-internacional Temas: Agentes_cancerigenos Base de dados: MEDLINE Assunto principal: Condimentos / Gema de Ovo Idioma: En Revista: Molecules Assunto da revista: BIOLOGIA Ano de publicação: 2022 Tipo de documento: Article País de afiliação: Taiwan

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