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Cited article:

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

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International Journal of Food Engineering 21 (4) 273 (2025)
https://doi.org/10.1515/ijfe-2025-0004

Development of reduced‐fat eggless mayonnaises using clove basil and sweet basil seed mucilages

B. Neeharika and K. G. Vijayalaxmi
Journal of Food Science 89 (12) 8704 (2024)
https://doi.org/10.1111/1750-3841.17560

Application of pectin-grape seed polyphenol combination restores consistency and emulsion stability and enhances antioxidant capacity of reduced oil aquafaba vegan mayonnaise

Miray Büyük, Ada Ata and Ahmet Yemenicioğlu
Food and Bioproducts Processing 144 123 (2024)
https://doi.org/10.1016/j.fbp.2024.01.010