ArticleFoods (Basel, Switzerland)2022
Physicochemical Properties, Stability and Texture of Soybean-Oil-Body-Substituted Low-Fat Mayonnaise: Effects of Thickeners and Storage Temperatures.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed.
- Flaxseed Mucilage as a Functional Egg Replacer in the Preparation of Mayonnaise: Stability, Physicochemical, and Sensory Properties.Journal of food science · 2026Article
- Low-fat-high-stability non-dairy whipping cream prepared from soybean oil bodies as a substitute for hydrogenated oil: Impact of substitution ratio on structural properties, foam properties and sensory evaluation.Food chemistry: X · 2025Article
- Strategies for Reducing Fat in Mayonnaise and Their Effects on Physicochemical Properties.Foods (Basel, Switzerland) · 2025Article
- Physicochemical and structural properties of vegan mayonnaise prepared with peanut sprout oil and aquafaba.Food chemistry: X · 2025Article
- Article
- Enzymatic hydrolysis pretreatment combined with glycosylation for soybean protein isolate applying in dual-protein yogurt.Food chemistry: X · 2024Article
- Sesame meal and lemon zest - enriched mayonnaise: Proximal analysis and toxicological studies in animals.Heliyon · 2024Article
- Optimization of cold-induced aerated gels formed by Maillard-driven conjugates of SPI-gellan gum as an oil substitute in mayonnaise sauce.Current research in food science · 2024Article
- Physico-Chemical, Textural and Sensory Evaluation of Emulsion Gel Formulated with By-Products from the Vegetable Oil Industry.Gels (Basel, Switzerland) · 2023Article
- Characterization, Sensory and Oxidative Stability Analysis of Vegetable Mayonnaise Formulated with Olive Leaf Vinegar as an Active Ingredient.Foods (Basel, Switzerland) · 2022Article
- Soybean-Oil-Body-Substituted Low-Fat Ice Cream with Different Homogenization Pressure, Pasteurization Condition, and Process Sequence: Physicochemical Properties, Texture, and Storage Stability.Foods (Basel, Switzerland) · 2022Article
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Authors and funding
9 authors.
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Abstract
With the increasing consumer demand for low-fat and low-cholesterol foods, low-fat mayonnaise prepared from soybean oil body (SOB) substitute for egg yolk has great consumption potential. However, based on previous studies, it was found that the stability and sensory properties of mayonnaise substituted with SOB were affected due to there being less lecithin and SOB containing more water. Therefore, this study investigated the effects of different ratios of xanthan gum, pectin and modified starch as stabilizers on the apparent viscosity, stability, texture and microstructure of SOB-substituted mayonnaise. It was found that the apparent viscosity and stability of SOB-substituted mayonnaise increased significantly when xanthan gum, pectin and modified starch were added in a ratio of 2:1:1. Meanwhile, the emulsified oil droplets of SOB-substituted mayonnaise were similar in size and uniformly dispersed in the emulsion system with different thickener formulations. In addition, the storage stability of SOB-substituted mayonnaise was explored. Compared with full egg yolk mayonnaise, SOB-substituted mayonnaise had better oxidative stability and bacteriostatic, which is important for the storage of mayonnaise. This study provided a theoretical basis for the food industry application of SOB. Meanwhile, this study provided new ideas for the development and storage of low-fat mayonnaise.
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