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Cited by 265Polysaccharides Composition and ApplicationsProteins in Food SystemsFood composition and properties

The DOI matches its Crossref record; 2 of the 2 references it cites were found in a registry or an index.

β-Glucan prepared from spent brewer’s yeast as a fat replacer in mayonnaise

Worrasinchai, Supachai, Suphantharika, Manop, Pinjai, Surinya, Jamnong, Pimon·2006·Food Hydrocolloids
DOI 10.1016/j.foodhyd.2005.03.005
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Research works printed but not linked: 28

  1. Abu-Jdayil, 2003, Modelling the time-dependent rheological behavior of semisolid foodstuffs, Journal of Food Engineering, 57, 97, 10.1016/S0260-8774(02)00277-7 · DOI
  2. Akoh, 1998, Fat replacers, Food Technology, 52, 47
  3. Bourne, 1978, Texture profile analysis, Food Technology, 32, 62
  4. Chantrapornchai, 1999, Influence of droplet characteristics on the optical properties of colored oil-in-water emulsions, Colloids and Surfaces A: Physicochemical and Engineering Aspects, 155, 373, 10.1016/S0927-7757(99)00004-7 · DOI
  5. Chirife, 1989, Water activity and chemical composition of mayonnaises, Journal of Food Science, 54, 1658, 10.1111/j.1365-2621.1989.tb05184.x · DOI
  6. Clark, 1987, Structural and mechanical properties of biopolymer gels, Advances in Polymer Science, 83, 57, 10.1007/BFb0023332 · DOI
  7. Depree, 2001, Physical and flavour stability of mayonnaise, Trends in Food Science and Technology, 12, 157, 10.1016/S0924-2244(01)00079-6 · DOI
  8. Egelandsdal, 2001, Estimating significant causes of variation in emulsions' droplet size distributions obtained by the electrical sensing zone and laser low angle light scattering techniques, Food Hydrocolloids, 15, 521, 10.1016/S0268-005X(01)00079-0 · DOI
  9. Franco, 1995, Flow behaviour and stability of light mayonnaise containing a mixture of egg yolk and sucrose stearate as emulsifiers, Food Hydrocolloids, 9, 111, 10.1016/S0268-005X(09)80273-7 · DOI
  10. Gutierrez, 2002, Bitumen-in-water emulsion: An overview on formation, stability and rheological properties, Journal of Dispersion Science and Technology, 23, 405, 10.1080/01932690208984213 · DOI
  11. Hathcox, 1995, Death of enterohemorrhagic Escherichia coli O157:H7 in real mayonnaise and reduced-calorie mayonnaise dressing as influenced by initial population and storage temperature, Applied and Environmental Microbiology, 61, 4172, 10.1128/AEM.61.12.4172-4177.1995 · DOI
  12. Karas, 2002, Sensory quality of standard and light mayonnaise during storage, Food Technology and Biotechnology, 40, 119
  13. Klis, 2002, Dynamics of cell wall structure in Saccharomyces cerevisiae, FEMS Microbiology Reviews, 26, 239, 10.1111/j.1574-6976.2002.tb00613.x · DOI
  14. Kogan, 2000, 1→3,1→6-β-d-Glucans of yeasts and fungi and their biological activity, Studies in Natural Products Chemistry, 23, 107, 10.1016/S1572-5995(00)80128-3 · DOI
  15. Kontogiorgos, 2004, Stability and rheology of egg-yolk-stabilized concentrated emulsions containing cereal β-glucans of varying molecular size, Food Hydrocolloids, 18, 987, 10.1016/j.foodhyd.2004.04.003 · DOI
  16. Langton, 1999, Microstructure and image analysis of mayonnaises, Food Hydrocolloids, 13, 113, 10.1016/S0268-005X(98)00076-9 · DOI
  17. Ma, 1995, Rheological characterization of mayonnaise. Part II: Flow and viscoelastic properties at different oil and xanthan gum concentrations, Journal of Food Engineering, 25, 409, 10.1016/0260-8774(94)00010-7 · DOI
  18. Mancini, 2002, Influence of alginate concentration and molecular weight on functional properties of mayonnaise, Lebensmittel-Wissenschaft Und-Technologie, 35, 517, 10.1006/fstl.2002.0899 · DOI
  19. McClements, 1998, An integrated approach to the development of reduced-fat food emulsions, Critical Reviews in Food Science and Nutrition, 38, 511, 10.1080/10408699891274291 · DOI
  20. Mohamed, 1987, Textural and microstructural properties of rennet-induced milk coagulum as affected by the addition of soy protein isolate, Journal of Texture Studies, 18, 137, 10.1111/j.1745-4603.1987.tb00575.x · DOI
  21. Paraskevopoulou, 1999, Influence of reduced-cholesterol yolk on the viscoelastic behaviour of concentrated o/w emulsions, Colloids and Surfaces B: Biointerfaces, 12, 107, 10.1016/S0927-7765(98)00067-8 · DOI
  22. Radford, 1993, Review: Fate of pathogens in home-made mayonnaise and related products, Food Microbiology, 10, 269, 10.1006/fmic.1993.1031 · DOI
  23. Richardson, 1989, Characterization of the perceived texture of thickened systems by dynamic viscosity measurements, Food Hydrocolloids, 3, 175, 10.1016/S0268-005X(89)80002-5 · DOI
  24. Roland, 2003, Systematic characterization of oil-in-water emulsions for formulation design, International Journal of Pharmaceutics, 263, 85, 10.1016/S0378-5173(03)00364-8 · DOI
  25. Štern, 2001, Rheological properties and sensory texture of mayonnaise, European Journal of Lipid Science and Technology, 103, 23, 10.1002/1438-9312(200101)103:1<23::AID-EJLT23>3.0.CO;2-P · DOI
  26. Thammakiti, 2004, Preparation of spent brewer's yeast β-glucans for potential applications in the food industry, International Journal of Food Science and Technology, 39, 21, 10.1111/j.1365-2621.2004.00742.x · DOI · Paper page
  27. Volikakis, 2004, Effects of a commercial oat-β-glucan concentrate on the chemical, physico-chemical and sensory attributes of a low-fat white-brined cheese product, Food Research International, 37, 83, 10.1016/j.foodres.2003.07.007 · DOI
  28. Xiong, 2000, Modelling the pH of mayonnaise by the ratio of egg to vinegar, Food Control, 11, 49, 10.1016/S0956-7135(99)00064-X · DOI

Cited by

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Metadata

Authors
Worrasinchai, S., Suphantharika, M., Pinjai, S., & Jamnong, P.
Affiliations
Mahidol University (TH)
Corresponding author
Suphantharika, Manop
ORCID
Suphantharika, Manop
Venue
Food Hydrocolloids
Publisher
Elsevier BV
Published
2006-01
Volume
20
Issue
1
Pages
68-78
ISSN
0268-005X (ISSN-L)
DOI
10.1016/j.foodhyd.2005.03.005
OpenAlex
W1981511978
Cited by
265
References
2
Citations by year
2026: 8 · 2025: 16 · 2024: 15 · 2023: 15 · 2022: 23 · 2021: 28 · 2020: 19 · 2019: 15 · 2018: 13 · 2017: 12 · 2016: 13 · 2015: 13 · 2014: 15 · 2013: 13 · 2012: 12
FWCI
7.40
Type
journal article
Language
en
Open access
closed
Licence
www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations
Food Hydrocolloids (publishedVersion)
Funders
Mahidol University
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
  • Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
Keywords
β-glucan, spent brewer's yeast, fat replacers, mayonnaise, fat replacement, energy content, texture, rheology, thixotropy, storage stability, microbial load, sensory acceptability, emulsion microstructure

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