ArticleInternational journal of food science2026
Structural and Sensory Impacts of Black Garlic Particle-Based Fat Mimetics in Low-Fat Mayonnaise.
Article in International journal of food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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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
1 citing paper in PubMed.
- Structural and Sensory Impacts of Black Garlic Particle-Based Fat Mimetics in Low-Fat Mayonnaise.International journal of food science · 2026Article
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6 authors.
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Abstract
Reducing fat content in mayonnaise often compromises structural integrity and sensory quality. This study investigated black garlic particles (BGPs) as a particulate fat mimetic in low-fat mayonnaise formulated with a whey protein concentrate (WPC)-high-methoxyl pectin (HMP) matrix. Mayonnaise samples containing 4-16 g BGP were evaluated for physicochemical properties, microstructure, rheological behavior, short-term stability, and sensory acceptance. All formulations exhibited non-Newtonian shear-thinning behavior (n < 1). Among the tested samples, BGP-12 showed rheological properties closest to conventional mayonnaise, with a consistency index of approximately 3.87 Pa·s
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