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Fabrication of low-fat mayonnaise via egg white protein fibril-stabilized emulsion gels: Enhanced interfacial adsorption and network support

Wanyi Dong; Mohamed Salama; Kazuhiro Isobe; Akihiro Handa; Xi Huang; Zhaoxia Cai
Food Chemistry · Vol. 509 · pp. 148542 · 2026
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2026-04-01
Publication Year2026
Volume509
Pages148542
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2026.148542
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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