Development of Reduced‐Fat and Cholesterol‐Free Mayonnaise by Chia Seed Mucilage and Whey Protein: Quality Parameters and Organoleptic Attributes

Abdollah Yousefi Sabet, Ashkan Jebelli Javan, Masoumeh Moslemi, Ali Mahdavi

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DOI: 10.1002/fsn3.72064
Published: 2026-06-29
Container: Food Science & Nutrition
Publisher: Wiley
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1002/fsn3.72064,
  title = {Development of Reduced‐Fat and Cholesterol‐Free Mayonnaise by Chia Seed Mucilage and Whey Protein: Quality Parameters and Organoleptic Attributes},
  author = {Abdollah Yousefi Sabet and Ashkan Jebelli Javan and Masoumeh Moslemi and Ali Mahdavi},
  year = {2026},
  journal = {Food Science \&amp; Nutrition},
  doi = {10.1002/fsn3.72064},
  url = {https://doi.org/10.1002/fsn3.72064}
}

RIS

TY  - JOUR
TI  - Development of Reduced‐Fat and Cholesterol‐Free Mayonnaise by Chia Seed Mucilage and Whey Protein: Quality Parameters and Organoleptic Attributes
AU  - Abdollah Yousefi Sabet
AU  - Ashkan Jebelli Javan
AU  - Masoumeh Moslemi
AU  - Ali Mahdavi
PY  - 2026
JO  - Food Science &amp; Nutrition
DO  - 10.1002/fsn3.72064
UR  - https://doi.org/10.1002/fsn3.72064
ER  -

APA

Sabet, A. Y., Javan, A. J., Moslemi, M., & Mahdavi, A. (2026). Development of Reduced‐Fat and Cholesterol‐Free Mayonnaise by Chia Seed Mucilage and Whey Protein: Quality Parameters and Organoleptic Attributes. Food Science & Nutrition. https://doi.org/10.1002/fsn3.72064

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crossref · retrieved 2026-09-26T19:04:24.692Z