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For: Laca A, Sáenz M, Paredes B, Díaz M. Rheological properties, stability and sensory evaluation of low-cholesterol mayonnaises prepared using egg yolk granules as emulsifying agent. J FOOD ENG 2010;97:243-52. [DOI: 10.1016/j.jfoodeng.2009.10.017] [Citation(s) in RCA: 96] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Number Cited by Other Article(s)
1
Mohammadi S, Alimi M, Shahidi S, Shokoohi S. Investigating the physicochemical, rheological, and sensory properties of low-fat mayonnaise prepared with amaranth protein as an egg yolk replacer. Food Sci Nutr 2024;12:5147-5161. [PMID: 39055190 PMCID: PMC11266923 DOI: 10.1002/fsn3.4163] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2023] [Revised: 02/27/2024] [Accepted: 04/01/2024] [Indexed: 07/27/2024]  Open
2
Lee KY, Han CY, Rahman WU, Harinarayanan NC, Park CE, Choi SG. Quality Characteristics of Vegan Mayonnaise Produced Using Supercritical Carbon Dioxide-Processed Defatted Soybean Flour. Foods 2024;13:1170. [PMID: 38672843 PMCID: PMC11048837 DOI: 10.3390/foods13081170] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2024] [Revised: 03/23/2024] [Accepted: 04/10/2024] [Indexed: 04/28/2024]  Open
3
Jia J, Tian L, Song Q, Liu X, Rubert J, Li M, Duan X. Investigation on physicochemical properties, sensory quality and storage stability of mayonnaise prepared from lactic acid fermented egg yolk. Food Chem 2023;415:135789. [PMID: 36870213 DOI: 10.1016/j.foodchem.2023.135789] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2022] [Revised: 02/14/2023] [Accepted: 02/21/2023] [Indexed: 03/04/2023]
4
Roshandel Z, Zibaei R, Abdolmaleki K. Characteristics of reduced-fat mayonnaise prepared by oleaster as a fat replacer and natural antioxidant. Food Sci Nutr 2023;11:3329-3338. [PMID: 37324861 PMCID: PMC10261786 DOI: 10.1002/fsn3.3318] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2022] [Revised: 01/14/2023] [Accepted: 03/02/2023] [Indexed: 06/17/2023]  Open
5
Formation, texture, and stability of yolk-free mayonnaise: Effect of soy peptide aggregates concentration. Food Chem 2023;403:134337. [DOI: 10.1016/j.foodchem.2022.134337] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Revised: 08/21/2022] [Accepted: 09/16/2022] [Indexed: 11/23/2022]
6
Effect of ultra-high pressure homogenization on structural and techno-functional properties of egg yolk granule proteins. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114624] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
7
Modulating the Assembly of Egg Yolk Granule-Based Delivery Systems using NaCl: Physicochemical Properties and Curcumin Bioactivity. FOOD BIOPHYS 2023. [DOI: 10.1007/s11483-023-09775-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
8
BREDIKHIN SA, MARTEKHA AN, ANDREEV VN. Research of the rheological properties of mayonnaise with adding pumpkin and rice oils to replace sunflower oil. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.67722] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/01/2023]
9
BREDIKHIN SA, ANDREEV VN, MARTEKHA AN, TOROPTSEV VV. Research of rheological characteristics of mayonnaise with different varieties of honey added. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.118722] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/12/2023]
10
Ozcan İ, Ozyigit E, Erkoc S, Tavman S, Kumcuoglu S. Investigating the physical and quality characteristics and rheology of mayonnaise containing aquafaba as an egg substitute. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111388] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
11
Microwave and Roasting Impact on Pumpkin Seed Oil and Its Application in Full-Fat Mayonnaise Formula. Foods 2022;11:foods11182732. [PMID: 36140861 PMCID: PMC9498099 DOI: 10.3390/foods11182732] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2022] [Revised: 09/01/2022] [Accepted: 09/01/2022] [Indexed: 11/23/2022]  Open
12
Roman L, Walker MR, Detlor N, Best J, Martinez MM. Pregelatinized Drum-Dried Wheat Starch of Different Swelling Behavior as Clean-Labeled Oil Replacers in Oil-in-Water Emulsions. Foods 2022;11:foods11142044. [PMID: 35885287 PMCID: PMC9318365 DOI: 10.3390/foods11142044] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Revised: 07/04/2022] [Accepted: 07/06/2022] [Indexed: 02/04/2023]  Open
13
Huang ZX, Lin WF, Zhang Y, Tang CH. Freeze-thaw-stable high internal phase emulsions stabilized by soy protein isolate and chitosan complexes at pH 3.0 as promising mayonnaise replacers. Food Res Int 2022;156:111309. [DOI: 10.1016/j.foodres.2022.111309] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2022] [Revised: 03/26/2022] [Accepted: 04/25/2022] [Indexed: 11/29/2022]
14
Mayonnaise main ingredients influence on its structure as an emulsion. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022;59:2108-2116. [PMID: 35602460 DOI: 10.1007/s13197-021-05133-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/31/2021] [Accepted: 05/05/2021] [Indexed: 10/21/2022]
15
Thermal Processing of Liquid Egg Yolks Modulates Physio-Chemical Properties of Mayonnaise. Foods 2022;11:foods11101426. [PMID: 35626996 PMCID: PMC9141538 DOI: 10.3390/foods11101426] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2022] [Revised: 05/12/2022] [Accepted: 05/13/2022] [Indexed: 11/16/2022]  Open
16
Li T, Su H, Zhu J, Fu Y. Janus effects of NaCl on structure of egg yolk granules. Food Chem 2022;371:131077. [PMID: 34536655 DOI: 10.1016/j.foodchem.2021.131077] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2021] [Revised: 08/19/2021] [Accepted: 09/05/2021] [Indexed: 11/16/2022]
17
Fu Y, Yao J, Su H, Li T. Effects of Calcium Chelators on Colloidal Stability and Interfacial Activity of Egg Yolk Granules. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09721-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
18
Impact of Ultra-High Pressure Homogenization on the Structural Properties of Egg Yolk Granule. Foods 2022;11:foods11040512. [PMID: 35205989 PMCID: PMC8871291 DOI: 10.3390/foods11040512] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2021] [Revised: 02/07/2022] [Accepted: 02/09/2022] [Indexed: 02/04/2023]  Open
19
Naderi N, Savard P, Doyen A, Pouliot Y, House JD. In vitro digestion of folate in yolk and granule fraction as tested in a dynamic, computer-controlled model of stomach and small intestine. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112494] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
20
Marcet I, Sáez-Orviz S, Rendueles M, Díaz M. Egg yolk granules and phosvitin. Recent advances in food technology and applications. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112442] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
21
Díaz-Ruiz R, Laca A, Sánchez M, Fernández MR, Matos M, Gutiérrez G. Addition of Trans-Resveratrol-Loaded Highly Concentrated Double Emulsion to Yoghurts: Effect on Physicochemical Properties. Int J Mol Sci 2021;23:ijms23010085. [PMID: 35008506 PMCID: PMC8744663 DOI: 10.3390/ijms23010085] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2021] [Revised: 12/15/2021] [Accepted: 12/19/2021] [Indexed: 12/20/2022]  Open
22
Aliyari MA, Rezaei K. Improving the Biological Value of Olive and Soybean Oil Blends with Olive Leaf Extract Obtained by Ultrasound-Assisted Extraction towards the Preparation of a Sauce Product. Life (Basel) 2021;11:life11090974. [PMID: 34575123 PMCID: PMC8471335 DOI: 10.3390/life11090974] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2021] [Revised: 09/09/2021] [Accepted: 09/12/2021] [Indexed: 01/18/2023]  Open
23
Li J, Zhai J, Gu L, Su Y, Gong L, Yang Y, Chang C. Hen egg yolk in food industry - A review of emerging functional modifications and applications. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.031] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
24
Standardization of Aquafaba Production and Application in Vegan Mayonnaise Analogs. Foods 2021;10:foods10091978. [PMID: 34574088 PMCID: PMC8468250 DOI: 10.3390/foods10091978] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2021] [Revised: 07/29/2021] [Accepted: 08/20/2021] [Indexed: 11/17/2022]  Open
25
Yu B, Liu C, Cui B, Zhao H, Tao H, Liu P. Improving the Stability of Low‐Fat Mayonnaise Formulated with Octenyl Succinic Starch by Adding Acetylated Distarch Phosphate. STARCH-STARKE 2021. [DOI: 10.1002/star.202000212] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
26
Heydari A, Razavi SMA. Evaluating high pressure-treated corn and waxy corn starches as novel fat replacers in model low-fat O/W emulsions: A physical and rheological study. Int J Biol Macromol 2021;184:393-404. [PMID: 34144064 DOI: 10.1016/j.ijbiomac.2021.06.052] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2021] [Revised: 05/26/2021] [Accepted: 06/07/2021] [Indexed: 10/21/2022]
27
Ali M, Wu J. Emulsifying properties of plasma fractionated from egg yolk using low centrifugal forces—Mayonnaise preparation. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15553] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
28
Effect of high pressure-treated wheat starch as a fat replacer on the physical and rheological properties of reduced-fat O/W emulsions. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102702] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
29
Lu Z, Zhou S, Ye F, Zhou G, Gao R, Qin D, Zhao G. A novel cholesterol-free mayonnaise made from Pickering emulsion stabilized by apple pomace particles. Food Chem 2021;353:129418. [PMID: 33735772 DOI: 10.1016/j.foodchem.2021.129418] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2020] [Revised: 01/17/2021] [Accepted: 02/17/2021] [Indexed: 11/30/2022]
30
Orgulloso-Bautista S, Ortega-Toro R, García Zapateiro LA. Design and Application of Hydrocolloids from Butternut Squash (Cucurbita moschata) Epidermis as a Food Additive in Mayonnaise-type Sauces. ACS OMEGA 2021;6:5499-5508. [PMID: 33681591 PMCID: PMC7931383 DOI: 10.1021/acsomega.0c05852] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/01/2020] [Accepted: 02/02/2021] [Indexed: 06/12/2023]
31
Armaforte E, Hopper L, Stevenson G. Preliminary investigation on the effect of proteins of different leguminous species (Cicer arietinum, Vicia faba and Lens culinarius) on the texture and sensory properties of egg-free mayonnaise. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110341] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
32
Khan WA, Butt MS, Pasha I, Saeed M, Yasmin I, Ali M, Azam M, Khan MS. Bioavailability, rheology, and sensory evaluation of mayonnaise fortified with vitamin D encapsulated in protein-based carriers. J Texture Stud 2020;51:955-967. [PMID: 32799340 DOI: 10.1111/jtxs.12555] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2020] [Revised: 08/02/2020] [Accepted: 08/10/2020] [Indexed: 11/30/2022]
33
Ali MR, EL Said RM. Assessment of the potential of Arabic gum as an antimicrobial and antioxidant agent in developing vegan “egg‐free” mayonnaise. J Food Saf 2020. [DOI: 10.1111/jfs.12771] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
34
Drozłowska E, Łopusiewicz Ł, Mężyńska M, Bartkowiak A. Valorization of Flaxseed Oil Cake Residual from Cold-Press Oil Production as a Material for Preparation of Spray-Dried Functional Powders for Food Applications as Emulsion Stabilizers. Biomolecules 2020;10:E153. [PMID: 31963518 PMCID: PMC7023501 DOI: 10.3390/biom10010153] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2019] [Revised: 01/14/2020] [Accepted: 01/15/2020] [Indexed: 02/06/2023]  Open
35
The effect of native and denaturated flaxseed meal extract on physiochemical properties of low fat mayonnaises. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-019-00363-6] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
36
He Y, Shim YY, Mustafa R, Meda V, Reaney MJ. Chickpea Cultivar Selection to Produce Aquafaba with Superior Emulsion Properties. Foods 2019;8:foods8120685. [PMID: 31847449 PMCID: PMC6963802 DOI: 10.3390/foods8120685] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2019] [Revised: 12/11/2019] [Accepted: 12/13/2019] [Indexed: 11/16/2022]  Open
37
Raikos V, Hayes H, Ni H. Aquafaba from commercially canned chickpeas as potential egg replacer for the development of vegan mayonnaise: recipe optimisation and storage stability. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14427] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
38
Gmach O, Bertsch A, Bilke-Krause C, Kulozik U. Impact of oil type and pH value on oil-in-water emulsions stabilized by egg yolk granules. Colloids Surf A Physicochem Eng Asp 2019. [DOI: 10.1016/j.colsurfa.2019.123788] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
39
Primacella M, Wang T, Acevedo NC. Characterization of mayonnaise properties prepared using frozen-thawed egg yolk treated with hydrolyzed egg yolk proteins as anti-gelator. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.06.008] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
40
Mirzanajafi-Zanjani M, Yousefi M, Ehsani A. Challenges and approaches for production of a healthy and functional mayonnaise sauce. Food Sci Nutr 2019;7:2471-2484. [PMID: 31428335 PMCID: PMC6694423 DOI: 10.1002/fsn3.1132] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2018] [Revised: 06/11/2019] [Accepted: 06/16/2019] [Indexed: 12/11/2022]  Open
41
Tola YH, Fujitani Y, Tani A. Bacteria with natural chemotaxis towards methanol revealed by chemotaxis fishing technique. Biosci Biotechnol Biochem 2019;83:2163-2171. [PMID: 31272289 DOI: 10.1080/09168451.2019.1637715] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
42
Survival and development of Staphylococcus in egg products. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.092] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
43
Huang X, Ahn DU. How Can the Value and Use of Egg Yolk Be Increased? J Food Sci 2019;84:205-212. [PMID: 30620779 DOI: 10.1111/1750-3841.14430] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2018] [Revised: 11/16/2018] [Accepted: 11/24/2018] [Indexed: 12/12/2022]
44
Bautista Villarreal M, Gallardo Rivera CT, García Márquez E, Rodríguez Rodríguez J, Núñez González MA, Chávez Montes A, Báez González JG. Comparative Reduction of Egg Yolk Cholesterol Using Anionic Chelating Agents. Molecules 2018;23:molecules23123204. [PMID: 30563065 PMCID: PMC6321081 DOI: 10.3390/molecules23123204] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2018] [Revised: 11/30/2018] [Accepted: 12/02/2018] [Indexed: 11/24/2022]  Open
45
Oxidative and physical stability, rheological properties and sensory characteristics of ‘salad dressing’ samples formulated with flaxseed oil and n-OSA starch. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9915-0] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
46
Impact of oil and inulin content on the stability and rheological properties of mayonnaise-like emulsions processed by rotor-stator homogenisation or high pressure homogenisation (HPH). INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.06.014] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
47
Influence of bio-active terpenes on the characteristics and functional properties of egg yolk. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.02.009] [Citation(s) in RCA: 42] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
48
Karshenas M, Goli M, Zamindar N. The effect of replacing egg yolk with sesame-peanut defatted meal milk on the physicochemical, colorimetry, and rheological properties of low-cholesterol mayonnaise. Food Sci Nutr 2018;6:824-833. [PMID: 29983945 PMCID: PMC6021742 DOI: 10.1002/fsn3.616] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2017] [Revised: 01/23/2018] [Accepted: 01/28/2018] [Indexed: 11/08/2022]  Open
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Puertas G, Vázquez M. Advances in techniques for reducing cholesterol in egg yolk: A review. Crit Rev Food Sci Nutr 2018. [DOI: 10.1080/10408398.2018.1448357] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Matos M, Laca A, Rea F, Iglesias O, Rayner M, Gutiérrez G. O/W emulsions stabilized by OSA-modified starch granules versus non-ionic surfactant: Stability, rheological behaviour and resveratrol encapsulation. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.11.009] [Citation(s) in RCA: 62] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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