Yeast protein as a sustainable fat replacer in reduced-fat mayonnaise: Impact on rheological properties, emulsion stability, and microstructure

作者：Yaqiu Kong, Ruotong Guo, Jian Xiong, Pei Li, Chunlei Ma, Yan‐Lin He, Qilin Huang · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.145729 · 被引用次数：9 · 研究领域：Proteins in Food Systems、Food Chemistry and Fat Analysis、Polysaccharides Composition and Applications