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- W3000246275 abstract "Effect of faba bean enzymatic protein extraction process parameters were investigated at different ultrasound powers (200, 300 and 400 W), sonication times (15, 25 and 35 min), enzyme dosages (0.15, 0.3 and 0.45%) and enzyme treatment times (15, 25 and 35 min). Physico-functional characterization of the protein samples through solubility, zeta potential, color, fat adsorption, emulsifying and foaming capacity measurements suggested faba protein as a promising substituent to egg yolk powder in reduced fat mayonnaise formulation. Reduced-fat mayonnaise formulation containing different faba protein/egg yolk powder ratios were prepared and characterized through rheological analyses as well as emulsion stability, texture, color and microstructural evaluations. The formulations containing equal compositions of faba bean protein and egg yolk powder (0.375%) and also the one with 0.5% faba bean protein and 0.25% egg yolk powder were finally suggested to substitute the conventional formulation." @default.
- W3000246275 created "2020-01-23" @default.
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- W3000246275 date "2020-01-14" @default.
- W3000246275 modified "2023-09-27" @default.
- W3000246275 title "Faba bean protein in reduced fat/cholesterol mayonnaise: extraction and physico-chemical modification process" @default.
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- W3000246275 doi "https://doi.org/10.1007/s13197-019-04211-9" @default.
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