%0 Journal Article
%T Optimization of cold-induced aerated gels formed by Maillard-driven conjugates of SPI-gellan gum as an oil substitute in mayonnaise sauce
%A Ferdosian, Setayesh
%A  Kazemi Taskooh, Zahra
%A  Varidi, Mohammad Javad
%A  , 
%A  Varidi, Mehdi
%J Current Research in Food Science
%@ 2665-9271
%D 2024