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References from Microwave and solvent extraction of Opuntia cladode mucilage: Functional characterization and application as natural hydrocolloid substitute for egg yolk in mayonnaise. Local targets link to admitted publications; unresolved targets remain external evidence.
Enzymatic Depolymerization of gum Tragacanth: Bifidogenic potential of low molecular weight oligosaccharides
10.1021/jf304795f · 2013 · External reference
Egg yolk-free vegan mayonnaise preparation from Pickering emulsion stabilized by gum nanoparticles with or without loading olive pomace extracts
10.1021/acsomega.2c02149 · 2022 · External reference
Assessment of the potential of Arabic gum as an antimicrobial and antioxidant agent in developing vegan “egg-free” mayonnaise
10.1111/jfs.12771 · 2020 · External reference
Mucilages of cacti from Brazilian biodiversity: Extraction, physicochemical and technological properties
10.1016/j.foodchem.2020.128892 · 2021 · External reference
Unresolved reference
2000 · External reference
Development of egg yolk-free mayonnaise using rice protein with xanthan gum
10.1007/s10068-024-01672-3 · 2025 · External reference
Opuntia ficus indica edible parts: A food and nutritional security perspective
10.1080/87559129.2020.1756844 · 2022 · External reference
Optimization of enzymatic extraction of pectin from Opuntia ficus indica cladodes after mucilage removal
10.1016/j.foodchem.2017.08.051 · 2018 · External reference
Extraction and characterization of three polysaccharides extracted from Opuntia ficus indica cladodes
10.1016/j.ijbiomac.2016.07.042 · 2016 · External reference
Investigation on the physicochemical properties and volatile components of egg yolk fermented by different lactic acid bacteria and quality evaluation of mayonnaise prepared from fermented egg yolk
10.1016/j.fbio.2025.106261 · 2025 · External reference
A novel and environmentally friendly technique for extracting pectin from black carrot pomace: Optimization of microwave-assisted high-pressure CO2/H2O and characterization of pectin
10.1007/s11947-024-03615-6 · 2025 · External reference
Vegan egg: A future-proof food ingredient?
10.3390/foods11020161 · 2022 · External reference
A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding
10.1016/0003-2697(76)90527-3 · 1976 · External reference
Stability of oil-in-water (O/W) emulsions with chia (Salvia hispanica L.) mucilage
10.1016/j.foodhyd.2016.06.008 · 2016 · External reference
Comparison of different extraction methods for polysaccharides from bamboo shoots (Chimonobambusa quadrangularis) processing by-products
10.1016/j.ijbiomac.2019.03.038 · 2019 · External reference
The relationship between polysaccharide structure and its antioxidant activity needs to be systematically elucidated
10.1016/j.ijbiomac.2024.132391 · 2024 · External reference
The utilization of extract durian (Durio zibethinus L.) seed gum as an emulsifier in vegan mayonnaise
10.1016/j.profoo.2015.01.001 · 2015 · External reference
The effect of cladode drying techniques on the prebiotic potential and molecular characteristics of the mucilage extracted from Opuntia ficus-indica and Opuntia joconostle
10.3390/scipharm88040043 · 2020 · External reference
Emulsifying and structural properties of pectin enzymatically extracted from pumpkin
10.1016/j.lwt.2014.04.012 · 2014 · External reference
Egg allergen specific IgE diversity predicts resolution of egg allergy in the population cohort HealthNuts
10.1111/all.13572 · 2019 · External reference
Valorization of Opuntia monacantha (Willd.) haw. cladodes to obtain a mucilage with hydrocolloid features: Physicochemical and functional performance
10.1016/j.ijbiomac.2018.11.126 · 2019 · External reference
Egg consumption and risk of cardiovascular disease: Three large prospective US cohort studies, systematic review, and updated meta-analysis
2020 · External reference
The effect of extraction method on physicochemical properties of mucilage extracted from yellow and brown flaxseeds
2022 · External reference
A comprehensive review of the benefits of and the barriers to the switch to a plant-based diet
10.3390/su12104136 · 2020 · External reference
Conventional and microwave-assisted extraction of mucilage from Opuntia ficus-indica cladodes: Physico-chemical and rheological properties
10.1007/s11947-015-1640-7 · 2016 · External reference
Development of mayonnaise with substitution of oil or egg yolk by the addition of chia (Salvia hispanica L.) mucilage
10.1111/1750-3841.13984 · 2018 · External reference
Physical and sensory properties of mayonnaise enriched with encapsulated olive leaf phenolic extracts
10.3390/foods9080997 · 2020 · External reference
Acid hydrolysis of pectin and mucilage from cactus (Opuntia ficus-indica) for identification and quantification of monosaccharides
10.3390/molecules27185830 · 2022 · External reference
Extraction, characterization and immunomodulatory property of pectic polysaccharide from pomegranate peels: Enzymatic vs conventional approach
10.1016/j.ijbiomac.2018.05.083 · 2018 · External reference
Prickly pear peels as a valuable resource of added-value polysaccharide: Study of structural, functional and film forming properties
10.1016/j.ijbiomac.2018.12.228 · 2019 · External reference
Cactus mucilage for food packaging applications
10.3390/coatings9100655 · 2019 · External reference
Application of balangu (Lallementia royeana) mucilage and soy protein isolate as egg replacement in mayonnaise and study on its physicochemical properties
2018 · External reference
Microstructure, composition, and their relationship with emulsion stability
2018 · External reference
Mucilage polysaccharide as a plant secretion: Potential trends in food and biomedical applications
10.1016/j.ijbiomac.2023.123146 · 2023 · External reference
Unlocking marine potential: Microwave-assisted extraction of bioactive compounds from marine macroalgae
10.1016/j.jece.2025.116858 · 2025 · External reference
Biopharmaceutical applications of Opuntia ficus-indica: Bibliometric map, bioactivities and extraction techniques
10.1007/s00217-023-04314-w · 2023 · External reference
Ultrasound-assisted extraction of mucilaginous seed hydrocolloids: Physicochemical properties and food applications
10.1016/j.tifs.2021.10.022 · 2021 · External reference
Challenges inherent in controlling prickly pear species; a global review of the properties of Opuntia stricta, Opuntia ficus-indica and Opuntia monacantha
10.3390/plants11233334 · 2022 · External reference
Hydrocolloid and water soluble polymers used in the food industry and their functional properties: A review
10.1007/s00289-022-04264-5 · 2023 · External reference
Optimization of extraction, antioxidant activity and functional properties of quince seed mucilage by RSM
10.1016/j.ijbiomac.2014.02.026 · 2014 · External reference
Opuntia dillenii (Ker-Gawl) haw cladode mucilage: Physico-chemical, rheological and functional behavior
10.1016/j.carbpol.2016.10.070 · 2017 · External reference
Opuntia stricta (haw): A review on its chemical composition, putative in-vitro antidiabetic mechanism of action and potential pharmacological uses in chronic disease
2022 · External reference
Rheological behavior of egg yolk: Processing impacts and applications in food systems
2025 · External reference
Ultrasonication of mayonnaise formulated with xanthan and guar gums: Rheological modeling, effects on optical properties and emulsion stability
10.1016/j.lwt.2021.111632 · 2021 · External reference
Inhibitory activity of phenolic-rich pistachio green hull extract-enriched pasta on key type 2 diabetes relevant enzymes and glycemic index
10.1016/j.foodres.2017.11.003 · 2018 · External reference
Mucilage yield, composition, and physicochemical properties of cultivated cactus pear varieties as influenced by irrigation
10.3390/agronomy13020419 · 2023 · External reference
Comparative study of conventional and combined ultrasound-assisted methods on the quality of mucilage extracted from Opuntia ficus-indica cladodes
10.1016/j.indcrop.2024.118566 · 2024 · External reference
Microwave-assisted extraction: Recent advances in optimization, synergistic approaches, and applications for green chemistry
10.1016/j.scca.2025.100122 · 2025 · External reference
Physicochemical characterization of cactus pads from Opuntia dillenii and Opuntia ficus indica
10.1016/j.foodchem.2015.05.011 · 2015 · External reference
Seasonal characterization of nutritional and antioxidant properties of Opuntia ficus-indica [(L.) Mill.] mucilage
10.1016/j.foodhyd.2020.106398 · 2021 · External reference
Plant/algal polysaccharides extracted by microwave: A review on hypoglycemic, hypolipidemic, prebiotic, and immune-stimulatory effect
10.1016/j.carbpol.2021.118134 · 2021 · External reference
Challenges and approaches for production of a healthy and functional mayonnaise sauce
10.1002/fsn3.1132 · 2019 · External reference
Investigating the physicochemical, rheological, and sensory properties of low-fat mayonnaise prepared with amaranth protein as an egg yolk replacer
10.1002/fsn3.4163 · 2024 · External reference
10.1155/2017/4301901
10.1155/2017/4301901 · External reference
10.1155/2017/4301901
10.1155/2017/4301901 · External reference
Development of reduced-fat eggless mayonnaises using clove basil and sweet basil seed mucilages
10.1111/1750-3841.17560 · 2024 · External reference
Investigating the physical and quality characteristics and rheology of mayonnaise containing aquafaba as an egg substitute
10.1016/j.jfoodeng.2022.111388 · 2023 · External reference
Characterization of mayonnaise properties prepared using frozen-thawed egg yolk treated with hydrolyzed egg yolk proteins as anti-gelator
10.1016/j.foodhyd.2019.06.008 · 2019 · External reference
Stability and rheology properties of oil-in-water emulsions prepared with mucilage extracted from Opuntia ficus-indica (L). Miller
10.1016/j.foodhyd.2018.06.002 · 2018 · External reference
Aquafaba from commercially canned chickpeas as potential egg replacer for the development of vegan mayonnaise: Recipe optimisation and storage stability
10.1111/ijfs.14427 · 2020 · External reference
Role of phenylpropanoids and flavonoids in plant resistance to pests and diseases
10.3390/molecules27238371 · 2022 · External reference
Pectins: Structure, biosynthesis, and oligogalacturonide-related signaling
10.1016/s0031-9422(01)00113-3 · 2001 · External reference
Formulation of functional gummy candies containing natural antioxidants and stevia
10.1016/j.heliyon.2024.e31581 · 2024 · External reference
Oral immunotherapy in food allergies: A practical update for pediatricians
10.1016/j.arcped.2021.03.006 · 2021 · External reference
A review of plant-derived gums and mucilages: Structural chemistry, film forming properties and application
10.1177/87560879251316553 · 2025 · External reference
10.1155/2023/5524621
10.1155/2023/5524621 · External reference
10.1155/2023/5524621
10.1155/2023/5524621 · External reference
Bioactive compounds and health benefits of Pereskioideae and Cactoideae: A review
10.1016/j.foodchem.2020.126961 · 2020 · External reference
Microwave-assisted extraction of pectin from grape pomace
10.1038/s41598-022-16858-0 · 2022 · External reference
Efficient extraction and characterization of pectin from orange peel by a combined surfactant and microwave assisted process
10.1016/j.foodchem.2019.01.200 · 2019 · External reference
In vitro antidiabetic and antioxidant activities of Galega officinalis extracts
10.1002/fsn3.4326 · 2024 · External reference
Pharmacological potential of cactus pear (Opuntia ficus Indica): A review
2018 · External reference
Molecular and functional characteristics of purified gum from Australian chia seeds
10.1016/j.carbpol.2015.09.035 · 2016 · External reference
A comprehensive review on plant-derived mucilage: Characterization, functional properties, applications, and its utilization for nanocarrier fabrication
10.3390/polym13071066 · 2021 · External reference
Microwave-assisted hydrothermal extraction of sulfated polysaccharides from Ulva spp. and Monostroma latissimum
10.1016/j.foodchem.2016.04.121 · 2016 · External reference
Differences in allergic symptoms after the consumption of egg yolk and egg white
10.1186/s13223-021-00599-2 · 2021 · External reference
Understanding the physical properties of food polysaccharides
2005 · External reference
Combination of ultrasound and heat in the extraction of chia seed (Salvia hispanica L.) mucilage: Impact on yield and technological properties
10.3390/pr10030519 · 2022 · External reference
Dietary intakes of eggs and cholesterol in relation to all-cause and heart disease mortality: A prospective cohort study
10.1161/jaha.119.015743 · 2020 · External reference
Fabrication and characterization of epigallocatechin gallate and β-carotene co-encapsulated Pickering double emulsions stabilized by xanthan gum/lysozyme nanoparticles and konjac glucomannan
10.1016/j.foodres.2025.116923 · 2025 · External reference
Microwave-assisted extraction of an acidic polysaccharide from Ribes nigrum L.: Structural characteristics and biological activities
10.1016/j.indcrop.2020.112249 · 2020 · External reference
Rheology, particle-size distribution, and stability of low-fat mayonnaise produced via double emulsions
10.1007/s10068-016-0248-7 · 2016 · External reference
Recent advances in application of different hydrocolloids in dairy products to improve their techno-functional properties
10.1016/j.tifs.2019.04.015 · 2019 · External reference
Microwave assisted hydrothermal extraction of polysaccharides from Ulva prolifera: Functional properties and bioactivities
10.1016/j.carbpol.2017.11.061 · 2018 · External reference
Techniques for extraction and isolation of natural products: A comprehensive review
10.1186/s13020-018-0177-x · 2018 · External reference
