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Formation, texture, and stability of yolk-free mayonnaise: Effect of soy peptide aggregates concentration

Xuelian Jing1, Yongjian Cai1, Tongxun Liu1

  • 1School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, People's Republic of China.

Food Chemistry
|September 26, 2022
PubMed

Keywords:
Insoluble soy peptide aggregatesRheological propertiesSensory qualityStabilityYolk-free mayonnaise

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