Formation, texture, and stability of yolk-free mayonnaise: Effect of soy peptide aggregates concentration
Xuelian Jing, Yongjian Cai, Tongxun Liu, Bifen Chen, Qiangzhong Zhao, Xinlun Deng, Mouming Zhao
Topics & Concepts
Food scienceThixotropyChemistryRheologySoy proteinTexture (cosmology)Lipid oxidationYolkPeptideChemical engineeringMaterials scienceBiochemistryAntioxidantComputer scienceEngineeringImage (mathematics)Artificial intelligenceComposite materialProteins in Food SystemsFood composition and propertiesPhytoestrogen effects and research