International Journal of Food Engineering Fuzzy Identification and Modeling of a Gum-Protein Emulsifier in a Model Mayonnaise Color Development System

@inproceedings{Samhouri2011InternationalJO,
  title={International Journal of Food Engineering Fuzzy Identification and Modeling of a Gum-Protein Emulsifier in a Model Mayonnaise Color Development System},
  author={Murad Samhouri and Mahmoud Abughoush},
  year={2011}
}
The aim of this study was to employ iota-carrageenan (IC) and wheat protein (WP) as an emulsifier alternative to egg yolk in a model mayonnaise system. A solution of 0.1% IC and 4% WP was prepared and used as an emulsifier in five different mayonnaise formulas. All mayonnaise treatments were evaluated and compared based on lightness and yellowness (i.e., L… CONTINUE READING