Preliminary investigation on the effect of proteins of different leguminous species (Cicer arietinum, Vicia faba and Lens culinarius) on the texture and sensory properties of egg-free mayonnaise
Emanuele Armaforte, Lynsey Hopper, Gillian Stevenson
Topics & Concepts
Texture (cosmology)Food scienceMouthfeelVicia fabaChemistrySensory systemSignificant differenceBiologyMathematicsHorticultureComputer scienceArtificial intelligenceOrganic chemistryNeuroscienceRaw materialStatisticsImage (mathematics)Meat and Animal Product QualityProteins in Food SystemsFood composition and properties