Role of flaxseed gum and whey protein microparticles in formulating low-fat model mayonnaises

HIGHLIGHTS

• who: Keying Yang and colleagues from the College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China have published the research work: Role of Flaxseed Gum and Whey Protein Microparticles in Formulating Low-Fat Model Mayonnaises, in the Journal: Foods 2022, 11, x FOR PEER REVIEW of 24/Nov/2021
• what: The addition of FG and WPMs enhanced the rheological and textural properties of model mayonnaises; this effect was largely attributed to the addition of FG, which probably formed an entangled 3D network.
• how: The results showed that all samples exhibited . . .
  

   

  

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