Sun, Chanchan <br/><br/>
Microparticulated whey protein-pectin complex: A texture-controllable gel for low-fat mayonnaise.  [electronic resource] 

 -  Food research international (Ottawa, Ont.)  06 2018 
 - 151-160 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-7145 
<br/><br/><label>Standard No.: </label>10.1016/j.foodres.2018.01.036  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Color<br/>Condiments--analysis<br/>Diet, Fat-Restricted<br/>Diet, Healthy<br/>Energy Intake<br/>Fat Substitutes--chemistry<br/>Flocculation<br/>Food Analysis<br/>Food Handling--methods<br/>Food Storage<br/>Gels<br/>Humans<br/>Nutritive Value<br/>Odorants<br/>Olfactory Perception<br/>Particle Size<br/>Pectins--chemistry<br/>Rheology<br/>Taste<br/>Taste Perception<br/>Time Factors<br/>Viscosity<br/>Whey Proteins--chemistry