Yolk-free mayonnaise analogs stabilized by modified kudzu insoluble dietary fiber (KIDF): Effects of KIDF type, concentration and oil fraction on rheological, textural, stability and sensory properties

Food Chemistry 2026

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Authors: Yongjian Cai, Y. S. Li, Wenqiang Dai, Fang Fang, Liang Huang

DOI: 10.1016/j.foodchem.2026.148508

Cited by: 1

References: 57

Fields of Study & Subjects

Food composition and properties Proteins in Food Systems Polysaccharides Composition and Applications

References 57