ArticleFood science & nutrition2024
Investigating the physicochemical, rheological, and sensory properties of low-fat mayonnaise prepared with amaranth protein as an egg yolk replacer.
Article in Food science & nutrition, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- On the Entropic Characterization of Mayonnaise Processing.Entropy (Basel, Switzerland) · 2026Article
- Microwave and solvent extraction ofFood chemistry: X · 2026Article
- Development of Reduced-Fat and Cholesterol-Free Mayonnaise by Chia Seed Mucilage and Whey Protein: Quality Parameters and Organoleptic Attributes.Food science & nutrition · 2026Article
- Ultrasound- and Enzyme-Assisted Protein Extracts From SproutedInternational journal of food science · 2026Article
- Production of Low-Fat Mayonnaise WithFood science & nutrition · 2025Article
- Rheological Properties, Textural Properties and Storage Stability of Sauce Enriched with Pomace from Oxheart Tomatoes (Foods (Basel, Switzerland) · 2025Article
- Beyond Imitation: How Food Colloids Are Shaping the Next Generation of Biomimetic Foods.Gels (Basel, Switzerland) · 2025Review
- Yolk and Casein Sequence Self-Assembly for Low-Oil Emulsion Gel and Its Application in Low-Fat Mayonnaise.Foods (Basel, Switzerland) · 2024Article
- Investigating the physicochemical, rheological, and sensory properties of low-fat mayonnaise prepared with amaranth protein as an egg yolk replacer.Food science & nutrition · 2024Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study investigated the possibility of using amaranth protein isolate (API) as a plant-based substitute for egg yolk (EY) in the preparation of low-fat mayonnaise (LFM). The alkali extraction/acidic precipitation method was used to isolate amaranth protein; its functional properties were then studied. The results showed that besides its great water and oil absorption capacities, API had better emulsifying capacity and significantly higher (
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Registered trials
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