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Outstanding Freeze-Thaw Stability of Mayonnaise Stabilized Solely by a Heated Soy Protein Isolate

Authors :
Zhi-Xuan Huang
Wei-Feng Lin
Yin Zhang
Chuan-He Tang
Source :
Food Biophysics. 17:335-343
Publication Year :
2022
Publisher :
Springer Science and Business Media LLC, 2022.

Subjects

Subjects :
Biophysics
Bioengineering
Applied Microbiology and Biotechnology
Food Science
Analytical Chemistry

Details

ISSN :
15571866 and 15571858
Volume :
17
Database :
OpenAIRE
Journal :
Food Biophysics
Accession number :
edsair.doi...........f1150386966ca18af19bc66eb812e1e2
Full Text :
https://doi.org/10.1007/s11483-022-09722-1
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