Investigating the physical and quality characteristics and rheology of mayonnaise containing aquafaba as an egg substitute

Yerel katalogda bu makaleye atıf yapan 24 yayın (OpenAlex referans eşleşmesi; tam dünya listesi değildir).

1. 2024 Application of pectin-grape seed polyphenol combination restores consistency and emulsion stability and enhances antioxidant capacity of reduced oil aquafaba vegan mayonnaiseAtıf 20 · OpenAlex
2. 2023 Investigating the potential of using aquafaba in eggless gluten-free cake production by multicriteria decision-making approachAtıf 12 · OpenAlex
3. 2023 Investigating the potential of using aquafaba in eggless gluten-free cake production by multicriteria decision-making approachAtıf 12 · OpenAlex
4. 2023 Investigating the potential of using aquafaba in eggless gluten-free cake production by multicriteria decision-making approachAtıf 12 · OpenAlex
5. 2023 Investigating the potential of using aquafaba in eggless gluten-free cake production by multicriteria decision-making approachAtıf 12 · OpenAlex
6. 2024 Development of a new vegan muffin formulation: Assessing its quality and sensory characteristicsAtıf 9 · OpenAlex
7. 2025 Investigating the impact of sprouting on starch properties of wheat flour and non-linear rheological behavior of bread doughAtıf 8 · OpenAlex
8. 2025 Investigating the impact of sprouting on starch properties of wheat flour and non-linear rheological behavior of bread doughAtıf 8 · OpenAlex
9. 2025 Investigating the impact of sprouting on starch properties of wheat flour and non-linear rheological behavior of bread doughAtıf 8 · OpenAlex
10. 2025 Effects of legume-based aquafaba on batter rheology and quality characteristics of microwave-infrared baked cakesAtıf 6 · OpenAlex