2022peer-reviewed41 citations
Investigating the physical and quality characteristics and rheology of mayonnaise containing aquafaba as an egg substitute
İpek ÖZCAN, Esra ÖZYİĞİT, Selen Erkoc, Sebnem Tavman, Seher Kumcuoğlu
Journal of Food Engineering
Concepts
RheologyEmulsionShear thinningYolkMicrostructureMaterials scienceChemistry