2012•Food HydrocolloidsRequires access

Optimization of low-cholesterol–low-fat mayonnaise formulation: Effect of using soy milk and some stabilizer by a mixture design approach

Vajihe Nikzade, Mostafa Mazaheri Tehrani, Mahdi Saadatmand‐Tarzjan

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Key concepts: Guar gum, Xanthan gum, Food science, Chemistry, Rheology, Locust bean gum, Materials science, Composite material

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Optimization of low-cholesterol–low-fat mayonnaise formulation: Effect of using soy milk and some stabilizer by a mixture design approach — Research Paper | ScholarLens