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Wheat Bran Proteins as a Functional Ingredient in Plant-Based Mayonnaise

Varshini Krishnamoorthy1, Abinaya Arunachalam2, Jan Krijgsheld3

  • 1Faculty of Science and Engineering Products and Processes for Biotechnology, Engineering and Technology Institute Groningen, University of Groningen Groningen the Netherlands.

Food Science & Nutrition
|June 8, 2026
PubMed
Abstract

Keywords:
Herschel–Bulkley modelplant‐based mayonnaiserheologywheat bran protein

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