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ANÁLISE DA QUALIDADE DE MOLHOS CONSUMIDOS COMO ACOMPANHAMENTOS EM LANCHES: UMA REVISÃO INTEGRATIVA

Hygeia (Uberlândia), 2022-05, Vol.18, p.89-101

2022

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Edible mayonnaise-like Pickering emulsion stabilized by pea protein isolate microgels: Effect of food ingredients in commercial mayonnaise recipe

Food chemistry, 2022-05, Vol.376, p.131866-131866, Article 131866

2022

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Mayonnaise as a model food for improving the bioaccessibility of carotenoids from Bactris gasipaes fruits

Food science & technology, 2020-03, Vol.122, p.109022, Article 109022

2020

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Improving the Stability of Low‐Fat Mayonnaise Formulated with Octenyl Succinic Starch by Adding Acetylated Distarch Phosphate

Starch - Stärke, 2021-09, Vol.73 (9-10), p.n/a

2021

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Quantitative assessment of epoxide formation in oil and mayonnaise by 1H-13C HSQC NMR spectroscopy

Food chemistry, 2022-10, Vol.390, p.133145-133145, Article 133145

2022

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Wheat gluten-stabilized high internal phase emulsions as mayonnaise replacers

Food hydrocolloids, 2018-04, Vol.77, p.168-175

2018

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Soy protein fibrils–β-carotene interaction mechanisms: Toward high nutrient plant-based mayonnaise

Food science & technology, 2023-07, Vol.184, p.114870, Article 114870

2023

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Effect of different levels of mayonnaise on the physicochemical and sensory attributes of chicken meat spread

Journal of Veterinary and Animal Sciences, 2022-09, Vol.53 (3), p.458-463

2022

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Application of pectin-grape seed polyphenol combination restores consistency and emulsion stability and enhances antioxidant capacity of reduced oil aquafaba vegan mayonnaise

Food and bioproducts processing, 2024-03, Vol.144, p.123-131

2024

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Sesame meal and lemon zest – enriched mayonnaise: Proximal analysis and toxicological studies in animals

Heliyon, 2024-03, Vol.10 (6), p.e28319-e28319, Article e28319

2024

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A new application of hydrocolloids from Echinops setifer (Shekartighal): Mayonnaise‐type sauces

Food science & nutrition, 2024-03, Vol.12 (3), p.1880-1887

2024

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Characteristics of reduced‐fat mayonnaise prepared by oleaster as a fat replacer and natural antioxidant

Food science & nutrition, 2023-06, Vol.11 (6), p.3329-3338

2023

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Starch based Pickering emulsions: Fabrication, properties, and applications

Trends in Food Science & Technology, 2019-03, Vol.85, p.129-137

Zhu, Fan

2019

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Encapsulation of Sargassum boveanum Algae Extract in Nano-liposomes: Application in Functional Mayonnaise Production

Food and bioprocess technology, 2021-07, Vol.14 (7), p.1311-1325

2021

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Ultrasonication of mayonnaise formulated with xanthan and guar gums: Rheological modeling, effects on optical properties and emulsion stability

Food science & technology, 2021-09, Vol.149, p.111632, Article 111632

2021

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Properties of octenyl succinic anhydride (OSA) modified starches and their application in low fat mayonnaise

International journal of biological macromolecules, 2019-06, Vol.131, p.147-157

2019

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Synergistic effect of gum arabic and xanthan gum on improving rheological properties of low‐fat mayonnaise with egg white protein microparticle as a fat mimetic

International journal of food science & technology, 2023-03, Vol.58 (3), p.1037-1048

2023

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Controlled oleosome extraction to produce a plant-based mayonnaise-like emulsion using solely rapeseed seeds

Food science & technology, 2020-04, Vol.123, p.109120, Article 109120

2020

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Lipid oxidation in mayonnaise and the role of natural antioxidants: A review

Trends in food science & technology, 2016-10, Vol.56, p.88-102

2016

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Interaction between Nanofibrillated Cellulose with Guar Gum and Carboxy Methyl Cellulose in Low-Fat Mayonnaise

Journal of texture studies, 2016-10, Vol.47 (5), p.403-412

2016

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Mayonnaise-like high internal phase Pickering emulsions stabilized by co-assembled phosphorylated perilla protein isolate and chitosan for extrusion 3D printing application

Food hydrocolloids, 2023-02, Vol.135, p.108133, Article 108133

2023

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MOLECULAR CHARACTERIZATION OF SOME PATHOGENIC BACTERIA ISOLATED FROM MAYONNAISE

Assiut veterinary medical journal, 2019-04, Vol.65 (161), p.12-21

2019

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Effects of tocopherol, rosemary essential oil and Ferulago angulata extract on oxidative stability of mayonnaise during its shelf life: A comparative study

Food chemistry, 2019-07, Vol.285, p.46-52

2019

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Co-enzymatic hydrolysis enhanced thermal stability of mayonnaise

Food bioscience, 2024-06, Vol.59, Article 103945

2024

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ANÁLISE DA QUALIDADE DE MOLHOS CONSUMIDOS COMO ACOMPANHAMENTOS EM LANCHES: UMA REVISÃO INTEGRATIVA

Edible mayonnaise-like Pickering emulsion stabilized by pea protein isolate microgels: Effect of food ingredients in commercial mayonnaise recipe

Mayonnaise as a model food for improving the bioaccessibility of carotenoids from Bactris gasipaes fruits

Improving the Stability of Low‐Fat Mayonnaise Formulated with Octenyl Succinic Starch by Adding Acetylated Distarch Phosphate

Quantitative assessment of epoxide formation in oil and mayonnaise by 1H-13C HSQC NMR spectroscopy

Wheat gluten-stabilized high internal phase emulsions as mayonnaise replacers

Soy protein fibrils–β-carotene interaction mechanisms: Toward high nutrient plant-based mayonnaise

Effect of different levels of mayonnaise on the physicochemical and sensory attributes of chicken meat spread

Application of pectin-grape seed polyphenol combination restores consistency and emulsion stability and enhances antioxidant capacity of reduced oil aquafaba vegan mayonnaise

Sesame meal and lemon zest – enriched mayonnaise: Proximal analysis and toxicological studies in animals

A new application of hydrocolloids from Echinops setifer (Shekartighal): Mayonnaise‐type sauces

Characteristics of reduced‐fat mayonnaise prepared by oleaster as a fat replacer and natural antioxidant

Starch based Pickering emulsions: Fabrication, properties, and applications

Encapsulation of Sargassum boveanum Algae Extract in Nano-liposomes: Application in Functional Mayonnaise Production

Ultrasonication of mayonnaise formulated with xanthan and guar gums: Rheological modeling, effects on optical properties and emulsion stability

Properties of octenyl succinic anhydride (OSA) modified starches and their application in low fat mayonnaise

Synergistic effect of gum arabic and xanthan gum on improving rheological properties of low‐fat mayonnaise with egg white protein microparticle as a fat mimetic

Controlled oleosome extraction to produce a plant-based mayonnaise-like emulsion using solely rapeseed seeds

Lipid oxidation in mayonnaise and the role of natural antioxidants: A review

Interaction between Nanofibrillated Cellulose with Guar Gum and Carboxy Methyl Cellulose in Low-Fat Mayonnaise

Mayonnaise-like high internal phase Pickering emulsions stabilized by co-assembled phosphorylated perilla protein isolate and chitosan for extrusion 3D printing application

MOLECULAR CHARACTERIZATION OF SOME PATHOGENIC BACTERIA ISOLATED FROM MAYONNAISE

Effects of tocopherol, rosemary essential oil and Ferulago angulata extract on oxidative stability of mayonnaise during its shelf life: A comparative study

Co-enzymatic hydrolysis enhanced thermal stability of mayonnaise

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