Alam, K., Ahmed, M., Akter, S., Islam, N., and Eun, J. B., 2009, “Effect of carboxymethylcellulose and starch as thickening agents on the quality of tomato ketchup”. Pakistan Journal of Nutrition, 8: 1144-1149.
Antheunisse, W., Bouwens, E. C., and Bruggeman, Y. E., 2004, “Stable oil in water emulsion”. United States Patent application publication. Pub. No.: US 2004/0009285 A1.
Gallegos, C., and Berjano, M., 1992, “Linear viscoelastic behavior of commercial and model mayonnaise”. Journal of Rheology, 36: 465-478.
Guilmineau, F., and Kulozik, U., 2007, “Influence of a thermal treatment on the functionality of hen's egg yolk in mayonnaise”. Journal of Food Engineering, 78: 648-654.
Herald, T. J., Abugoush, M., and Aramouni, F., 2009, “Physical and sensory properties of egg yolk and egg yolk substitutes in a model mayonnaise system”. Journal of Texture Studies, 40: 692– 709.
Heyman, B., Depypere, F., Delbaere, F., and Dewettinck, K., 2010, “Effect of non-starch hydrocolloids on the physicochemical properties and stability of a commericial bechamel sauce”. Journal of Food Engineering, 99: 115-120.
Juszczak, L., Fortuna, T., and Kosla, A., 2003, “Sensory and rheological properties of Polish commercial mayonnaise”. Journal of Nahrung, 47: 232-235.
Liu, H., Xu, X. M., and Guo, Sh. D., 2007, “Rheological, texture and sensory properties of low-fat mayonnaise with different fat mimetics”. LWT-Food Science and Technology, 40: 946-954.
Lorenzo, G., Zaritzky, N., and Califano, A., 2008, “Modeling rheological properties of low-in-fat o/w emulsions stabilized with xanthan/guar mixtures“. Journal of Food Research International, 41: 487-494.
Mandala, I. G., Savvas, T. P., and Kostaropoulos, A. E., 2004, “Xanthan and locust bean gum influence on the rheology and structure of a white model-sauce”. Journal of Food Engineering, 64: 335-342.
Moros, J. E., Franco, J. M., and Gallegos, C., 2002, “Rheological properties of cholesterol-reduced, yolk-stabilized mayonnaise”. Journal of American Oil Chemists, 79: 837-843.
Mun, S., Kim, Y-L., Kang, C-G., Park, K. H., Shim, J. Y., and Kim, Y-R., 2009, “Development of reduced-fat mayonnaise using 4αGTase-modified rice starch and xanthan gum“.International Journal of Biological Macromolecules, 44: 400-407.
Mun, S., Kim, Y-L., Kang, C-G., Park, K. H., Shim, J-Y., and Kim, Y-R., 2009, “Development of reduced-fat mayonnaise using 4αGTase-modified rice starch and xanthan gum”. International Journal of Biological Macromolecules, 44: 400-407.
Paraskevopoulou, A., Boskou, D., and Kiosseoglou, V., 2005, “Stabilization of olive oil – lemon juice emulsion with polysaccharides”. Journal of Food Chemistry, 90: 627-634.
Riscardo, M. A., Moros, J. E., Franco, J. M., and Gallegos, C., 2005, “Rheological characterization of salad-dressing-type emulsions stabilized by egg yolk/sucrose distearate blends”. European Food Research Technology, 220: 380-388.
Sakai, T., 2008, “Surfactant-free emulsions”. Journal of Current Opinion in Colloid and Interface Science, 13: 228-235.
Sathivel, S., Bechtel, P. J., Babbitt, J. K., Prinyawiwatkul, W., and Patterson, M., 2005, “Functional, nutritional and rheological of protein powders from Arrowtooth flounder and their application in mayonnaise“. Journal of food science, 70: 57-63.
Singer, N. S., Latella, J., and Yamamoto, Sh., 1992, Reduced fat salad dressing. United States of American Patent No. 5,102,681.
Stewart, S., and Mazza, G., 1999, “Effect of flaxseed gum on quality and stability of a model salad dressing”. Journal of Food Quality, 23: 373-390.
Thompson, L. U., and Reniers, D. J., 1981, Succinylated cheese whey protein concentrates in coffee whitener and salad dressing. Journal of Dairy Science, 65: 1135-1140.
Trueck, H. U., and Campbell, L., 1999, “Mayonnaise-like product and a process for its manufacture”. United States of American Patent No. 5,958,498.
Turgeon, S. L., Sanchez, C., Gauthier, S. F., and Paquin, P., 1996, “Stability and rheological properties of salad dressing containing peptidic fractions of whey proteins”. International Dairy Journal, 6: 645-658.
Zhang, C., Quek, S. Y., Lam, G., and Easteal, J., 2008, “The rheological behavior of low fat soy-based salad dressing”. International Journal of Food Science and Technology, 43: 2204-2212.
Send comment about this article