US EditionPublished • loading... • Updated
Study: Mung Bean Protein Conjugates Improve Texture and Stability of Vegan Mayonnaise
Summary by The Vegan Herald
This story is only covered by news sources that have yet to be evaluated by the independent media monitoring agencies we use to assess the quality and reliability of news outlets on our platform. Learn more here.1 Articles
1 Articles
Study: Mung Bean Protein Conjugates Improve Texture and Stability of Vegan Mayonnaise
Researchers from Ege University have found that mung bean proteins—especially when modified through a Maillard reaction with citrus pectin—can significantly improve the texture and stability of vegan mayonnaise. The findings were published in Food Science and Technology International. As demand for plant-based foods continues to grow, food scientists are exploring alternatives to soy protein, one of the most widely used vegetable proteins in pr…
Coverage Details
Total News Sources1
Leaning Left0Leaning Right0Center0Last UpdatedBias DistributionNo sources with tracked biases.
Bias Distribution
- There is no tracked Bias information for the sources covering this story.
Factuality
To view factuality data please Upgrade to Premium
