vegan mayonnaise
Selected indexed studies
- Consumer Acceptance and Perceived Sensory Characteristics of Commercial Vegan Mayonnaise. (Foods, 2025) [PMID:40361623]
- Production of vegan mayonnaise using polysaccharide-conjugated mung bean protein isolate. (Food Sci Technol Int, 2025) [PMID:41468063]
- Quality Characteristics of Vegan Mayonnaise Produced Using Supercritical Carbon Dioxide-Processed Defatted Soybean Flour. (Foods, 2024) [PMID:38672843]
_Worker-drafted node — pending editorial review._
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Sources
- Consumer Acceptance and Perceived Sensory Characteristics of Commercial Vegan Mayonnaise. (2025) pubmed
- Production of vegan mayonnaise using polysaccharide-conjugated mung bean protein isolate. (2025) pubmed
- Quality Characteristics of Vegan Mayonnaise Produced Using Supercritical Carbon Dioxide-Processed Defatted Soybean Flour. (2024) pubmed
- Vegan Egg: A Future-Proof Food Ingredient? (2022) pubmed
- Physicochemical and structural properties of vegan mayonnaise prepared with peanut sprout oil and aquafaba. (2025) pubmed
- Brewer's Spent Yeast Cell Wall Polysaccharides as Vegan and Clean Label Additives for Mayonnaise Formulation. (2023) pubmed
- Egg Yolk-Free Vegan Mayonnaise Preparation from Pickering Emulsion Stabilized by Gum Nanoparticles with or without Loading Olive Pomace Extracts. (2022) pubmed
- From a Coriander Mayonnaise to a Vegan Analogue: Assessing pH and Salt Influence in a Saccharomyces cerevisiae Yeast Protein Extract and Chlorella vulgaris Mixed System. (2025) pubmed
- Functionalization of a Vegan Mayonnaise with High Value Ingredient Derived from the Agro-Industrial Sector. (2021) pubmed
- Preparation of octenyl succinylated kappa-carrageenan; reaction optimization, characterization, and application in low-fat vegan mayonnaise. (2022) pubmed