Yeast protein as a sustainable fat replacer in reduced-fat mayonnaise: Impact on rheological properties, emulsion stability, and microstructure
Yaqiu Kong, Ruotong Guo, Jian Xiong, Pei Li, Chunlei Ma, Yan‐Lin He, Qilin Huang
Topics & Concepts
ThixotropyEmulsionRheologyMicrostructureFlocculationFood scienceViscosityChemistryChemical engineeringFat substituteStabilizer (aeronautics)YeastMaterials sciencePEG ratioGlobules of fatChromatographyComposite materialOrganic chemistryBiochemistryLinseed oilEconomicsFinanceMechanical engineeringEngineeringMilk fatProteins in Food SystemsFood Chemistry and Fat AnalysisPolysaccharides Composition and Applications