Development of egg yolk-free mayonnaise using rice protein with xanthan gum - Baek, Manhee; Jeon, Sujin; Jeong, Semin; Mun, Saehun (Food science and biotechnology, 2025)
Keywords: Biotechnology; egg yolk; eggs; emulsifiers; Food science; Loss modulus; Mayonnaise; Proteins; Rheological properties; Rice; rice protein; Shear thinning (liquids); Storage modulus; Viscoelasticity; Xanthan; Xanthan gum; Yield stress; Yolk; 식품과학; Rheological property; Xanthan gum; Rice protein; Egg yolk-free mayonnaise