ArticleFoods (Basel, Switzerland)2023
Development of a Clean Label Mayonnaise Using Fruit Flour.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
8 citing papers in PubMed.
- Yeast Protein Extract Emulsions Supplemented with Polyphenolic Compounds: Physical, Chemical and Stability Properties of Colorful Emulsions.Antioxidants (Basel, Switzerland) · 2026Article
- Edible mayonnaise-like emulsion stabilized by rice bran protein fibril aggregation: effect of fibril aggregate structure.NPJ science of food · 2026Article
- Development of a Clean-Label Meat-Free Alternative to Deli Ham.Foods (Basel, Switzerland) · 2025Article
- Sustainable Meat Alternatives: Incorporation ofFoods (Basel, Switzerland) · 2025Article
- From a Coriander Mayonnaise to a Vegan Analogue: Assessing pH and Salt Influence in aFoods (Basel, Switzerland) · 2025Article
- Impact of Trophic Mode-DrivenMolecules (Basel, Switzerland) · 2025Article
- Algae-Boosted Chickpea Hummus: Improving Nutrition and Texture with Seaweeds and Microalgae.Foods (Basel, Switzerland) · 2024Article
- Spatiotemporal assessment of protein and lipid oxidation in concentrated oil-in-water emulsions stabilized with legume protein isolates.Current research in food science · 2024Article
Corrections and comments
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Authors and funding
4 authors.
Funding
Abstract
Over the past few years, clean label food has been growing, meaning that consumers are searching for shorter and simpler ingredient lists composed of familiar and natural ingredients. The objective of the present work was to develop a vegan clean label mayonnaise, replacing the additives with fruit flour obtained from fruit reduced commercial value. The mayonnaises were prepared by replacing the egg yolk with 1.5% (
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Registered trials
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