Reološke karakteristike majoneze s mješavinom suncokretovog i lanenog ulja.
- Published in:
- MESO (1332-0025), 2020, v. 22, n. 3, p. 209, doi. 10.31727/m.22.3.3
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- Article
Works matching Mayonnaise
Results: 2388
1
2
Utjecaj sastojaka i homogenizacije na reološka svojstva salatne majoneze s dodatkom kaše bundeve.
- Published in:
- MESO (1332-0025), 2023, v. 25, n. 5, p. 428
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- Publication type:
- Article
3
Reološke karakteristike salatne majoneze izrađene s različitim rotor/stator sustavom.
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- MESO (1332-0025), 2024, v. 26, n. 3, p. 208, doi. 10.31727/m.26.3.1
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- Article
4
The effect of exrta virgin olive oil and lemon juice on rheological properties of mayonnaise.
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- MESO (1332-0025), 2012, v. 14, n. 2, p. 157
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- Publication type:
- Article
5
THE INFLUENCE OF DIFFERENT FACTORS ON THE QUALITY OF MAYONNAISE.
- Published in:
- Analele Universitatii din Oradea, Fascicula Ecotoxicologie, Zootehnie si Tehnologii în Industria Alimentara, 2019, v. 18, n. Part A, p. 78
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- Publication type:
- Article
6
Development and validation of a TaqMan RT-PCR method for identification of mayonnaise spoilage yeast Pichia kudriavzevii.
- Published in:
- AMB Express, 2018, v. 8, n. 1, p. 1, doi. 10.1186/s13568-018-0716-y
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- Article
7
STUDY OF AN INNOVATIVE PET (POLYETHYLENE TEREPHTHALATE) PACKAGING FOR MAYONNAISE AND EVALUATION OF PRODUCT SHELF LIFE.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2004, v. 16, n. 2, p. 139
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- Article
8
Comparative study of the physicochemical properties of a vegan dressing-type mayonnaise and traditional commercial mayonnaise.
- Published in:
- Grasas y Aceites, 2021, v. 72, n. 4, p. 1, doi. 10.3989/gya.0885201
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- Article
9
Does Circular Reuse of Chickpea Cooking Water to Produce Vegan Mayonnaise Reduce Environmental Impact Compared with Egg Mayonnaise?
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- Sustainability (2071-1050), 2021, v. 13, n. 9, p. 4726, doi. 10.3390/su13094726
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- Article
10
Model emulsions to study the mechanism of industrial mayonnaise emulsification.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2016, v. 98, p. 189, doi. 10.1016/j.fbp.2016.01.011
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- Publication type:
- Article
11
Textural and Sensory Properties of Reduced-fat Mayonnaise Prepared with Pre-gelatinized Cornstarch and Farsi gum.
- Published in:
- Journal of Research & Innovation in Food Science & Technology, 2020, v. 9, n. 4, p. 363, doi. 10.22101/JRIFST.2020.212592.1136
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- Article
12
Optimization and shelf-life evaluation of mayonnaise like paste prepared using avocado pulp.
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- Acta Agriculturae Serbica, 2022, v. 27, n. 54, p. 149, doi. 10.5937/AASer2254149P
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- Article
13
The Combined Effect of pH and Temperature on the Survival of Salmonella enterica Serovar Typhimurium and Implications for the Preparation of Raw Egg Mayonnaise.
- Published in:
- Pathogens, 2019, v. 8, n. 4, p. 218, doi. 10.3390/pathogens8040218
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- Article
14
Low Fat Premixed Mayonnaise Block Used OSA-Corn Starch as Egg Yolk Replacer Plus Corn Starch Binding Agent.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2022, v. 33, n. 1, p. 21, doi. 10.6066/jtip.2022.33.1.21
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- Article
15
Effect of Pistacia atlantica kernel oil on the quality characteristics of mayonnaise during the storage period.
- Published in:
- Food Science & Nutrition, 2024, v. 12, n. 10, p. 7968, doi. 10.1002/fsn3.4353
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- Article
16
Investigating the physicochemical, rheological, and sensory properties of low‐fat mayonnaise prepared with amaranth protein as an egg yolk replacer.
- Published in:
- Food Science & Nutrition, 2024, v. 12, n. 7, p. 5147, doi. 10.1002/fsn3.4163
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- Publication type:
- Article
17
Effects of Cuminum cyminum L. essential oil and its nanoemulsion on oxidative stability and microbial growth in mayonnaise during storage.
- Published in:
- Food Science & Nutrition, 2023, v. 11, n. 8, p. 4781, doi. 10.1002/fsn3.3457
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- Article
18
The garlic extract‐loaded nanoemulsion: Study of physicochemical, rheological, and antimicrobial properties and its application in mayonnaise.
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- Food Science & Nutrition, 2023, v. 11, n. 7, p. 3799, doi. 10.1002/fsn3.3365
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- Publication type:
- Article
19
Characteristics of reduced‐fat mayonnaise prepared by oleaster as a fat replacer and natural antioxidant.
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- Food Science & Nutrition, 2023, v. 11, n. 6, p. 3329, doi. 10.1002/fsn3.3318
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- Publication type:
- Article
20
Effect of clover sprouts protein hydrolysates as an egg substitute on physicochemical and sensory properties of mayonnaise.
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- Food Science & Nutrition, 2022, v. 10, n. 1, p. 253, doi. 10.1002/fsn3.2665
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- Article
21
Production of Low‐fat mayonnaise without preservatives: Using the ultrasonic process and investigating of microbial and physicochemical properties of the resultant product.
- Published in:
- Food Science & Nutrition, 2021, v. 9, n. 5, p. 2676, doi. 10.1002/fsn3.2227
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- Article
22
Challenges and approaches for production of a healthy and functional mayonnaise sauce.
- Published in:
- Food Science & Nutrition, 2019, v. 7, n. 8, p. 2471, doi. 10.1002/fsn3.1132
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- Article
23
The effect of replacing egg yolk with sesame–peanut defatted meal milk on the physicochemical, colorimetry, and rheological properties of low‐cholesterol mayonnaise.
- Published in:
- Food Science & Nutrition, 2018, v. 6, n. 4, p. 824, doi. 10.1002/fsn3.616
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- Publication type:
- Article
24
Evaluating the antimicrobial and antioxidant effects of trachyspermum and lemon balm essences and their combination on salmonella enteritidis bacteria and saccharomyces cerevisiae yeast in mayonnaise sauce.
- Published in:
- EurAsian Journal of Biosciences, 2019, v. 13, n. 2, p. 1805
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- Publication type:
- Article
25
Leguminous Aquafaba and Natural Gums as Egg Replacers and Emulsifiers in Plant-Based Mayonnaises: A Review of Their Functional Properties and Quality Attributes.
- Published in:
- Food & Bioprocess Technology, 2025, v. 18, n. 7, p. 5867, doi. 10.1007/s11947-025-03809-6
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- Article
26
Assessment of Bioactive Phytochemicals and Utilization of Rosa canina Fruit Extract as a Novel Natural Antioxidant for Mayonnaise.
- Published in:
- Molecules, 2023, v. 28, n. 8, p. 3350, doi. 10.3390/molecules28083350
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- Article
27
Influence of an Edible Oil–Medium-Chain Triglyceride Blend on the Physicochemical Properties of Low-Fat Mayonnaise.
- Published in:
- Molecules, 2022, v. 27, n. 15, p. 4983, doi. 10.3390/molecules27154983
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- Article
28
Rapid screening of mayonnaise quality using computer vision and machine learning.
- Published in:
- Journal of Food Measurement & Characterization, 2023, v. 17, n. 3, p. 2792, doi. 10.1007/s11694-023-01814-x
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- Publication type:
- Article
29
Corn starch structurally modified with atmospheric cold-plasma and its use in mayonnaise formulation.
- Published in:
- Journal of Food Measurement & Characterization, 2022, v. 16, n. 3, p. 1859, doi. 10.1007/s11694-022-01296-3
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- Article
30
Manufacturing of mayonnaise with pea pod powder as a functional ingredient.
- Published in:
- Journal of Food Measurement & Characterization, 2020, v. 14, n. 5, p. 2402, doi. 10.1007/s11694-020-00487-0
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- Publication type:
- Article
31
The effect of native and denaturated flaxseed meal extract on physiochemical properties of low fat mayonnaises.
- Published in:
- Journal of Food Measurement & Characterization, 2020, v. 14, n. 2, p. 1135, doi. 10.1007/s11694-019-00363-6
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- Article
32
Outstanding Freeze-Thaw Stability of Mayonnaise Stabilized Solely by a Heated Soy Protein Isolate.
- Published in:
- Food Biophysics, 2022, v. 17, n. 3, p. 335, doi. 10.1007/s11483-022-09722-1
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- Article
33
Physical and Textural Properties of Mayonnaise Prepared Using Virgin Coconut Oil/Fish Oil Blend.
- Published in:
- Food Biophysics, 2019, v. 14, n. 3, p. 260, doi. 10.1007/s11483-019-09579-x
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- Publication type:
- Article
34
Influence of Selected Gums and Pregelatinized Corn Starch on Reduced Fat Mayonnaise: Modeling of Properties by Central Composite Design.
- Published in:
- Food Biophysics, 2015, v. 10, n. 1, p. 39, doi. 10.1007/s11483-014-9356-1
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- Publication type:
- Article
35
The effect of duck egg yolk and milk protein on rheological properties of mayonnaise.
- Published in:
- MESO (1332-0025), 2012, v. 14, n. 3, p. 253
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- Publication type:
- Article
36
Utjecaj procesnih parametara i sastava uljne faze na reološka svojstva majoneze.
- Published in:
- MESO (1332-0025), 2011, v. 13, n. 2, p. 96
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- Publication type:
- Article
37
Comparing effects of soybean oil- and palm olein-based mayonnaise consumption on the plasma lipid and lipoprotein profiles in human subjects: a double-blind randomized controlled trial with cross-over design.
- Published in:
- Lipids in Health & Disease, 2016, v. 15, p. 1, doi. 10.1186/s12944-016-0301-9
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- Publication type:
- Article
38
Fuzzy Identification and Modeling of a Gum-Protein Emulsifier in a Model Mayonnaise Color Development System.
- Published in:
- International Journal of Food Engineering, 2007, v. 3, n. 4, p. 1, doi. 10.2202/1556-3758.1255
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- Publication type:
- Article
39
Sensory Evaluation and Rheological Behavior of Commercial Mayonnaise.
- Published in:
- International Journal of Food Engineering, 2007, v. 3, n. 1, p. 1, doi. 10.2202/1556-3758.1094
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- Publication type:
- Article
40
沙拉酱品质稳定性及其营养风味的研究进展.
- Published in:
- Food Research & Development, 2019, v. 40, n. 21, p. 220, doi. 10.12161/j.issn.1005-6521.2019.21.036
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- Publication type:
- Article
41
Formulation and Optimization by Experimental Design of Low-Fat Mayonnaise Based on Soy Lecithin and Whey.
- Published in:
- Journal of Dispersion Science & Technology, 2015, v. 36, n. 1, p. 94, doi. 10.1080/01932691.2014.883572
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- Publication type:
- Article
42
RHEOLOGICAL BEHAVIOR AND SENSORY EVALUATION OF COMMERCIAL MAYONNAISE.
- Published in:
- Analele Universitatii din Oradea, Fascicula Ecotoxicologie, Zootehnie si Tehnologii în Industria Alimentara, 2018, v. 17, n. Part B, p. 159
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- Publication type:
- Article
43
STUDY ON THE FLAVOURING POTENTIAL AND ANTIOXIDANT ACTIVITY OF THE BASIL ON THE CLASSICAL COMPOSITION OF MAYONNAISE.
- Published in:
- Analele Universitatii din Craiova. Seria Biologie, Horticultura, Tehnologia Prelucrarii Produselor Agricole, Ingineria Mediului, 2016, v. 21, p. 289
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- Publication type:
- Article
44
Consumer Acceptance and Perceived Sensory Characteristics of Commercial Vegan Mayonnaise.
- Published in:
- Foods, 2025, v. 14, n. 9, p. 1542, doi. 10.3390/foods14091542
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- Publication type:
- Article
45
From a Coriander Mayonnaise to a Vegan Analogue: Assessing pH and Salt Influence in a Saccharomyces cerevisiae Yeast Protein Extract and Chlorella vulgaris Mixed System.
- Published in:
- Foods, 2025, v. 14, n. 4, p. 587, doi. 10.3390/foods14040587
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- Publication type:
- Article
46
Yolk and Casein Sequence Self-Assembly for Low-Oil Emulsion Gel and Its Application in Low-Fat Mayonnaise.
- Published in:
- Foods, 2025, v. 14, n. 1, p. 36, doi. 10.3390/foods14010036
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- Publication type:
- Article
47
Development of Oleogel-in-Water High Internal Phase Emulsions with Improved Physicochemical Stability and Their Application in Mayonnaise.
- Published in:
- Foods, 2024, v. 13, n. 17, p. 2738, doi. 10.3390/foods13172738
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- Publication type:
- Article
48
Quality Characteristics of Vegan Mayonnaise Produced Using Supercritical Carbon Dioxide-Processed Defatted Soybean Flour.
- Published in:
- Foods, 2024, v. 13, n. 8, p. 1170, doi. 10.3390/foods13081170
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- Publication type:
- Article
49
Production of Novel Bigels from Cold Pressed Chia Seed Oil By-Product: Application in Low-Fat Mayonnaise.
- Published in:
- Foods, 2024, v. 13, n. 4, p. 574, doi. 10.3390/foods13040574
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- Publication type:
- Article
50
Development of a Clean Label Mayonnaise Using Fruit Flour.
- Published in:
- Foods, 2023, v. 12, n. 11, p. 2111, doi. 10.3390/foods12112111
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- Publication type:
- Article