# Formation, texture, and stability of yolk-free mayonnaise: Effect of soy peptide aggregates concentration

> Research article (Food Chemistry, 2022) · cited 38× · AI/ML

**Wikidata**: [openalex:W4296391822](https://www.wikidata.org/wiki/openalex:W4296391822)  
**Source**: https://4ort.xyz/entity/formation-texture-and-stability-of-yolk-free-mayonnaise-effect-of-soy-peptide-aggregates-concentration