Application of Balangu (Lallementia Royeana) Mucilage and Soy Protein Isolate as Egg Replacement in Mayonnaise and Study on its Physicochemical Properties
Mayonnaise is an oil-in-water emulsion in which, egg yolk as emulsifier and different stabilizers as well as thickeners are used to improve its stability. Egg yolk is a source of cholesterol in mayonnaise which can lead to some serious health problems. In this study, in order to substitute egg, Bala...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | fas |
| Published: |
Research Institute of Food Science and Technology
2018-02-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://journals.rifst.ac.ir/article_67110_d1114e54d4193843562143818a5d1019.pdf |