Native starch is subjected to various forms of modification to improve its structural,
mechanical, and thermal properties for wider applications in the food industry. Physical …

Mayonnaise is a semisolid oil‐in‐water (O/W) emulsion which is made through the careful
blending of oil, vinegar, egg yolk, and spices (especially mustard). In addition, mayonnaise …

Food Emulsions: Principles, Practice, and Techniques, Second Edition introduces the
fundamentals of emulsion science and demonstrates how this knowledge can be applied to …

Application of whey protein isolate and low-methoxy pectin-based fat mimetics in
mayonnaise was studied. Fat was partially substituted by different fat mimetics at levels of …

Many of the sauces used in frozen meals are oil‐in‐water emulsions that consist of fat
droplets dispersed within an aqueous medium. This type of emulsion must remain physically …

Aquafaba, the viscous liquid recovered from canned chickpeas, was used as egg replacer
for the development of vegan mayonnaise. The textural, microstructural and …

The current review investigates the effects of black seed (Nigella sativa) on human health,
which is also used to encapsulate and oxidative stable in different food products. In recent …

Background Mayonnaise, a high-oil containing product, is susceptible to oxidation resulting
in quality deterioration and the formation of undesirable components such as free radicals …

Modified starches have been developed for a very long time and it applications in food
industry are really significant nowadays. This paper will elaborate more about the definition …

Application of β-glucan prepared from spent brewer's yeast as a fat replacer in mayonnaise
was studied. Fat was partially substituted by β-glucan at levels of 25, 50, and 75% which …