ArticleFood science & nutrition2026
Wheat Bran Proteins as a Functional Ingredient in Plant-Based Mayonnaise.
Article in Food science & nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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
0 citing papers in PubMed.
No citing paper in PubMed yet.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Mayonnaise is an oil-in-water emulsion and traditionally contains egg yolk as an emulsifier. The growing trend of veganism and vegetarianism has instilled the need to replace egg yolk with plant-based protein to formulate mayonnaise analogues. The current study was focused on substituting egg yolk with Osborne fractionated wheat bran proteins (albumin, globulin, and glutelin). The pH, stability, color, and rheological properties of the prepared vegan emulsion were studied and compared with traditional mayonnaise containing egg yolk (control). The pH and emulsion stability of albumin mayonnaise were comparable to the control, indicating its effectiveness as an emulsifying agent. A significant difference was observed in the color measurements of L*, a*, and b* values for vegan mayonnaise, resulting in a brownish formulation. The rheological results showed pseudo-plastic, thixotropic behavior, and the data were well described by the Herschel-Bulkley model. Mayonnaise formulated with albumin presented a higher yield stress (
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.