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Yeast protein as a sustainable fat replacer in reduced-fat mayonnaise: Impact on rheological properties, emulsion

Yaqiu Kong1, Ruotong Guo1, Jian Xiong2

  • 1College of Food Science and Technology, and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, China.

Food Chemistry
|July 31, 2025
PubMed

Keywords:
Fat replacerFunctional propertiesMayonnaiseMicrostructureStructural characteristicsYeast protein

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