Shrimp Oil-Enriched Mayonnaise Prepared Using Fish Myofibrillar Protein as a Substitute for Egg Yolk: Physical, Rheological, and Sensory Properties
Article in Colloids and Interfaces (March 2024)
The most recent citing publications are shown below. View all 21 publications that cite this research output on Dimensions.
Tomato seed oil enriched mayonnaise: structural, rheological, and biochemical characterization
Article in Journal of Food Science and Technology (June 2023)
Effects of Dietary Linoleic Acid on Blood Lipid Profiles: A Systematic Review and Meta-Analysis of 40 Randomized Controlled Trials
Article in Foods (May 2023)