Impacts of Aloe vera powder as a fat substitute on the physicochemical, rheological, sensorial properties, and oxidative stability of reduced-fat mayonnaise

Journal of Food Measurement & Characterization 2026

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Authors: Nhat Minh Tran, Phu Hoang Trinh, Nhu Bich Ma, Ngoc Lieu Le, Linh Tran Khanh Vu

DOI: 10.1007/s11694-026-04132-0

Cited by: 0

References: 54

Fields of Study & Subjects

Proteins in Food Systems Polysaccharides Composition and Applications Phytochemistry and biological activity of medicinal plants

References 54