Work

White finger millet protein fraction as an egg replacer: effect on physiochemical, texture, rheological, microstructure and sensory characteristics of mayonnaise

Year: 2025

Type: article

Source: International Journal of Food Engineering

DOI: 10.1515/ijfe-2025-0004

Authors: Eleonora Shylla, Chikkaballapur Krishnappa Sunil, Ashish Rawson, Natarajan Venkatachalapathy

Institution: National Institute of Food Technology, Entrepreneurship and Management - Thanjavur

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funder: National Institute of Food Technology, Entrepreneurship and Management, Thanjavur

Award: G3344835750

OpenAlex ID: W4409515092

FWCI: 1.319

Cites: 52

Cited by: 3

Related to: 10