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Impacts of Aloe vera powder as a fat substitute on the physicochemical, rheological, sensorial properties, and oxidative stability of reduced-fat mayonnaise

Crossref DOI link: https://doi.org/10.1007/s11694-026-04132-0

Published Online: 2026-02-26

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Tran, Nhat Minh

Trinh, Phu Hoang

Ma, Nhu Bich

Le, Ngoc Lieu

Vu, Linh Tran Khanh https://orcid.org/0000-0002-5029-4866
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Text and Data Mining valid from 2026-02-26

Version of Record valid from 2026-02-26
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Article History

Received: 11 September 2025

Accepted: 28 January 2026

First Online: 26 February 2026

Declarations

:

: The authors declare no conflict of interest.

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