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14 research outputs found
Rheological properties of emulsions stabilized by green banana (Musa cavendishii) pulp fitted by power law model
Author
Agnes de Paula Scheer
Asparlan M.
+31聽more
Batista A. P.
Biazus J. P. M.
Borges M. T. M. R.
Branco I. G.
Cornell J. A.
Dayane Rosalyn Izidoro
Ferreira G. B.
Gladwell N.
Guerrero S. N.
Guilmineau F.
Gutierrez X.
Haminiuk C. W. I.
Higuti I. H.
Izidoro D. R. I.
Krokida M. K.
Krzysztof N. W
Lima L. C.
Liu H.
Ma l.
Ma L.
Maria-Rita Sierakowsk
Mcclements D. J.
Morton J. F.
Peressini D.
Rao M. A.
Silva C. S.
Souci S. W.
Urbanski G. E.
Valle H. F.
Worrasinchai S.
Zhang P.
Publication venue
'FapUNIFESP (SciELO)'
Publication date
Field of study
Full text link
Crossref
Soy milk as an emulsifier in mayonnaise: physico-chemical, stability and sensory evaluation
Author
A Drakos
A Drakos
+16聽more
D Fukushima
DJ McClements
G Goankar
I Koshiyama
KH Choon Rhee
MA Ghoush
ME Mangino
RE Aluko
S Ahmad
S Mun
S Worrasinchai
SH Maghsoudi
V Nikzade
WJ Wolf
WJ Wolf
Y Mine
Publication venue
'Springer Science and Business Media LLC'
Publication date
Field of study
No full text
Crossref
A mixture design approach to optimizing low cholesterol mayonnaise formulation prepared with wheat germ protein isolate
Author
A Laca
A Raymundoa
+19聽more
DJ McClements
DJ McClements
G Narsimhan
H Liu
HMM Hassan
J Cornell
K Takeda
KX Zhu
L Daugaard
L Juszczak
L Rir
M Abu Ghoush
M Gomez
S Mun
S Sathivel
S Worrasinchai
TJ Herald
W Chantrapornchai
Y Ge
Publication venue
'Springer Science and Business Media LLC'
Publication date
Field of study
No full text
Crossref
Elaboration of mayonnaises containing landrace common bean flour as a partial egg yolk substitute
Author
AGUILERA Y.
ALVES J.S.
+22聽more
CARDADOR-MART脥NEZ A.
EL-BOSTANY A.N.
GARC脥A- ESTEBAN M.
GHOUSH M.A.
IBARZ A.
JUSZCZAK L.
KISHK Y.F.M.
LONDERO P.M.
MA L.
MA Z.
MATHIAS T.R.S.
McClements D.J.
MUN S.
NIKZADE V.
PEREIRA T.
PIZZOLANTE C. C.
RAHBARI M.
RAM脥REZ-JIM脡NEZ A.K.
RISCARDO M.A.
SALDANHA T.
WANI I.A.
WORRASINCHAI S.
Publication venue
'FapUNIFESP (SciELO)'
Publication date
01/01/2021
Field of study
No full text
Crossref
Optimization low-fat and low cholesterol mayonnaise production by central composite design
Author
C Sun
DJ McClements
+23聽more
E Dickinson
E Ibanoglu
EA Ercelebi
G Fadavi
G Lorenzo
H Liu
K Liu
K Rahmati
L Huang
M Abu Ghoush
M Marcotte
M Soleimanpour
MB Chen
MC Bourne
R Shen
RE Aluko
S Mohammadi
S Mun
S Naji
S Worrasinchai
SM Jafari
V Nikzade
Z Ma
Publication venue
'Springer Science and Business Media LLC'
Publication date
Field of study
No full text
Crossref
Studies on eggless mayonnaise from rice bran and sesame oils
Author
AG Gopalakrishna
AG Gopalakrishna
+33聽more
AH Lichtenstein
AK Shukla
DB Duncan
DZ Hsu
F Hirata
FE Harrison
G Yilmazer
GL Hasenhuettl
GS Seetharamaiah
H Liu
I Lee
JA Chun
JA Depree
JL Kokini
JP Singh
K Stefan
L Ma
M Namiki
M Rahbari
MA Ghoush
N Caporaso
NA Bringe
P Glibowski
S Bhattacharya
S Hemalatha
S Mun
S Worrasinchai
SM Barlow
TC Raghuram
VD Kiosseoglou
VD Kiosseoglou
VV Mistry
WH Wu
Publication venue
'Springer Science and Business Media LLC'
Publication date
Field of study
No full text
Crossref
Quality of Opuntia robusta and its use in development of mayonnaise-like product
Author
A C谩rdenas
A Nerd
+26聽more
A Raymundo
C Sun
C S谩enz
CK Ch谩vez-Moreno
E Ram铆rez-Moreno
EM Galati
F Goycoolea
G Vigueras
H Liu
H Majdoub
J Haughes
JM Pinos-Rodr铆guez
M Contreras-Padilla
MA Ghoush
ME Malainine
MM McConn
P Stern
PV Monje
R Siener
S Hou-Pin
S Worrasinchai
SE Keates
SP Lee
TA Kostman
V Nikzade
Y Asano
Publication venue
'Springer Science and Business Media LLC'
Publication date
Field of study
No full text
Crossref
Optimization of yeast 尾-glucan and additional water levels, and chilled storage time on characteristics of chilled bread using response surface methodology
Author
A Le贸n
A Mohamed
+31聽more
A Skendi
AACC International
CG Biliaderis
CM Rosell
D Altindal
D Ba艧
D Sabanis
E Armero
I Mandala
L Flander
L Wang
M G贸mez
M Kinner
ME Matos
ML Martin
P Kittisuban
R Banchathanakij
R Santipanichwong
R Wang
R Wongsagonsup
RC Hoseney
S Satrapai
S Thammakiti
S Worrasinchai
SR Chevallier
SY Sim
TR Dap膷evi膰 Hadna膽ev
V Okatan
V Petravi膰-Tominac
V Sae-kang
V Uygur
Publication venue
'Springer Science and Business Media LLC'
Publication date
Field of study
No full text
Crossref
Effect of inulin and date syrup from Kaluteh variety on the qualitative and microbial properties of prebiotic ketchup
Author
A Fawzia
A Hosseinvand
+32聽more
A T谩rrega
AOAC
B Mert
DF Keenan
DJ McClements
E Bouyer
E Cepeda
F Abb猫s
G Bortnowska
GA El-Sharnouby
H Holo
H Liu
H 艦ahin
I Ismail
L Juszczak
M Amini
M Bensmira
M Jalali
M Majzoobi
M Tomas
MA Al-Farsi
MM Gutierrez-Pacheco
MS Baliga
MU Nasir
P Giannouli
RJ Lambert
S Mansouripour
S Worrasinchai
SMA Razavi
T Krivorotova
Y Wang
Z Ashraf
Publication venue
'Springer Science and Business Media LLC'
Publication date
Field of study
No full text
Crossref
Preparation of Sedimented Wine Yeast Derived Products for Potential Application in Food and Feed Industry
Author
A Piotrowska
AOAC
+35聽more
B Baurhoo
B Podpora
B Waszkiewicz-Robak
DR Cameron
E Pogorzelski
ET Nerantzis
F SolisSantos de los
FG Braga
G Lomolino
H Chae
H Tang眉ler
J Li
J Thornton
JA P茅rez-Serradilla
K Stecka
KD Schwenke
M Kosmala
M Kov谩膷ov谩
MA Pozo-Bay贸n
ME Davis
P Sahoo
P Sombutyanuchit
P Thanardkit
R Devesa-Rey
R W贸jcik
R W贸jcik
S Eicher
S Thammakiti
S Worrasinchai
V Moine-Ledoux
v Petravi膰-Tominac
V Selvaraj
V Varelas
W Bednarski
Z Zdu艅czyk
Publication venue
'Springer Science and Business Media LLC'
Publication date
Field of study
No full text
Crossref
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