ArticleFood chemistry: X2025
Physicochemical and structural properties of vegan mayonnaise prepared with peanut sprout oil and aquafaba.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
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.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
4 citing papers in PubMed.
- Article
- Ultrasound- and Enzyme-Assisted Protein Extracts From SproutedInternational journal of food science · 2026Article
- Mechanism of the NaCl soaking-microwave synergistic pretreatment in suppressing emulsification formation during the aqueous enzymatic extraction of peanut oil.Food chemistry: X · 2026Article
- Development and Evaluation of Egg-Free Mayonnaise Stabilized with Aquafaba and Gum Tragacanth: Functional, Sensory, and Storage Properties.Molecules (Basel, Switzerland) · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Peanut sprout oil (PSO), rich in unsaturated fatty acids, and aquafaba, a chickpea-derived emulsifier, were used to formulate vegan mayonnaise. This study examined the impact of different aquafaba-to-oil ratios (PA1: 33:60, PA2: 28:65, PA3: 23:70) on the physicochemical, microstructural, and sensory properties of the formulations. As aquafaba content decreased, pH values, centrifugal and thermal stabilities were reduced. Emulsions with less aquafaba had larger oil droplets, leading to weaker emulsion stability and texture. Among the samples, PA1 exhibited the most desirable characteristics, including firmness and physical stability comparable to conventional egg-based mayonnaise. Microstructural analysis confirmed that smaller and more uniform droplets contributed to improved stability. PA1 formulations had the highest oxidative stability, and the absence of egg yolk did not increase lipid oxidation. Sensory evaluation revealed that PA1 received the highest scores for overall acceptability. These findings support the use of PSO and aquafaba as effective ingredients in vegan mayonnaise formulations.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.