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Comparison of flow behavior and physicochemical characteristics of low-cholesterol mayonnaises produced with cholesterol-reduced egg yolk

Yuceer, M.; Ilyasoglu, H.; Ozcelik, B. (Oxford Univ Press, 2016)

Egg yolk is common functional ingredient in food production, mainly in mayonnaise as an emulsifier. Egg yolk cholesterol was removed using beta-cyclodextrine, treated with a-amylase, and low-cholesterol mayonnaise produced. ...