articleTop 10% cited
Rheological, texture and sensory properties of low-fat mayonnaise with different fat mimetics
LWT · 2007 · Vol. 40(6) · pp. 946–954
He Liu✉(Ministry of Education of the People's Republic of China)Xingfeng Xu(Ministry of Education of the People's Republic of China)Sh.D. GUO(Jiangnan University)
Polysaccharides Composition and ApplicationsProteins in Food SystemsPolysaccharides and Plant Cell WallsRheologyTexture (cosmology)Sensory systemFood scienceFat substituteChemistryMaterials scienceComputer sciencePsychologyArtificial intelligence
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