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Investigating the physical and quality characteristics and rheology of mayonnaise containing aquafaba as an egg substitute

İpek ÖZCAN, Esra ÖZYİĞİT, Selen Erkoc, Sebnem Tavman, Seher Kumcuoğlu

2022Journal of Food Engineering47 citationsDOI

Topics & Concepts

RheologyEmulsionShear thinningYolkMicrostructureMaterials scienceChemistryFood scienceComposite materialOrganic chemistryPolysaccharides Composition and ApplicationsProteins in Food SystemsRheology and Fluid Dynamics Studies
Investigating the physical and quality characteristics and rheology of mayonnaise containing aquafaba as an egg substitute | Litcius