The repurposing of by-products and the reduction of waste from food processing streams is
an ever-increasing area of interest. Brewer's spent yeast (BSY) is a prevalent by-product of …

Mayonnaise is a semisolid oil‐in‐water (O/W) emulsion which is made through the careful
blending of oil, vinegar, egg yolk, and spices (especially mustard). In addition, mayonnaise …

This study was designed to compare the properties of myofibrillar protein (MP) stabilized
soybean oil-in-water emulsions fabricated by ultrasound-assisted emulsification (UAE), high …

Beer is the most popular low-alcohol beverage consumed in large amounts in many
countries each year. The brewing industry is an important global business with huge annual …

In this study, breads and chocolate cakes were prepared with different levels of chia
mucilage dried at 50° C or lyophilized as fat, resulting in healthier products. Results …

Application of whey protein isolate and low-methoxy pectin-based fat mimetics in
mayonnaise was studied. Fat was partially substituted by different fat mimetics at levels of …

Beer production includes the formation of different by-products such as wastewater, spent
grains, spent hops, and yeast. In addition to these well-known by-products, it is necessary to …

Aquafaba, the viscous liquid recovered from canned chickpeas, was used as egg replacer
for the development of vegan mayonnaise. The textural, microstructural and …

Abstract Effect of yeast β-glucan (YG) at different contents on gel properties, spatial structure
and sensory characteristics of silver carp surimi was investigated by texture analysis …

Wine lees is a sludge material mainly composed of dead yeast precipitated at the bottom of
wine tanks. Along with grape pomace and grape stalks, it is one of the main by-products of …