{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,1]],"date-time":"2026-04-01T02:42:59Z","timestamp":1775011379816,"version":"3.50.1"},"reference-count":84,"publisher":"MDPI AG","issue":"4","license":[{"start":{"date-parts":[[2025,2,10]],"date-time":"2025-02-10T00:00:00Z","timestamp":1739145600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Agendas Mobilizadoras para a Inova\u00e7\u00e3o Empresarial\u2014programa PRR I Aviso No 02\/C05-i01\/2022","award":["02\/C05-i01\/2022"],"award-info":[{"award-number":["02\/C05-i01\/2022"]}]},{"name":"Agendas Mobilizadoras para a Inova\u00e7\u00e3o Empresarial\u2014programa PRR I Aviso No 02\/C05-i01\/2022","award":["C644929456-00000040"],"award-info":[{"award-number":["C644929456-00000040"]}]},{"name":"Agendas Mobilizadoras para a Inova\u00e7\u00e3o Empresarial\u2014programa PRR I Aviso No 02\/C05-i01\/2022","award":["UIDB\/04129\/202"],"award-info":[{"award-number":["UIDB\/04129\/202"]}]},{"name":"VIIAFOOD\u2014Platform for Valorization, Industrialization and Commercial Innovation for Agro\u2013Food","award":["02\/C05-i01\/2022"],"award-info":[{"award-number":["02\/C05-i01\/2022"]}]},{"name":"VIIAFOOD\u2014Platform for Valorization, Industrialization and Commercial Innovation for Agro\u2013Food","award":["C644929456-00000040"],"award-info":[{"award-number":["C644929456-00000040"]}]},{"name":"VIIAFOOD\u2014Platform for Valorization, Industrialization and Commercial Innovation for Agro\u2013Food","award":["UIDB\/04129\/202"],"award-info":[{"award-number":["UIDB\/04129\/202"]}]},{"name":"FCT\u2013Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","award":["02\/C05-i01\/2022"],"award-info":[{"award-number":["02\/C05-i01\/2022"]}]},{"name":"FCT\u2013Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","award":["C644929456-00000040"],"award-info":[{"award-number":["C644929456-00000040"]}]},{"name":"FCT\u2013Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","award":["UIDB\/04129\/202"],"award-info":[{"award-number":["UIDB\/04129\/202"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>History aside, traditional mayonnaise faces a rising animal welfare concern dietary approach and remains dependent on cold environments throughout the supply chain due to food safety. Nowadays, consumers are able to find alternative formulas from vegetable sources with relevant emulsifying capacity. However, sensory characteristics may differ from the traditional expected product. A mixed system composed of the innovative ingredient heterotrophic white Chlorella vulgaris and a disruptive emulsifier, yeast protein extract (YPE), was assessed to transform traditional coriander mayonnaise into an analog product. The effect of pH and salt (NaCl) content was also evaluated. The mixed system depicts a promising stability since the average Sauter diameter of both is similar (7.94 \u03bcm and 7.49 \u03bcm), also observed in the unimodal droplet size distribution. Viscoelastic behavior has slightly different responses for the plateau model (278.951 Pa and 252.053 Pa), while increasing the salt content reflects an approximation regarding firmness (0.059 N and 0.057 N) and adhesiveness (0.372 N.s and 0.361 N.s). Introduction of microalgae increases bioactivity, mainly TPC (+118.84 ugGAeq\/g) and antioxidant activity\u2014RSA (+31.29 ugTEAC\/g) and FRAP (+35.26 ugTEAC\/g). Despite the color deviation, the sensorial analysis of both products enlightened the absence of major perception.<\/jats:p>","DOI":"10.3390\/foods14040587","type":"journal-article","created":{"date-parts":[[2025,2,12]],"date-time":"2025-02-12T06:06:06Z","timestamp":1739340366000},"page":"587","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":4,"title":["From a Coriander Mayonnaise to a Vegan Analogue: Assessing pH and Salt Influence in a Saccharomyces cerevisiae Yeast Protein Extract and Chlorella vulgaris Mixed System"],"prefix":"10.3390","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0009-0001-1522-9639","authenticated-orcid":false,"given":"Pedro","family":"Coelho","sequence":"first","affiliation":[{"name":"Linking Landscape, Environment, Agriculture and Food (LEAF), School of Agronomy, Lisbon University (ISA), Tapada da Ajuda, 1349-017 Lisboa, Portugal"}]},{"given":"Carmo","family":"Serrano","sequence":"additional","affiliation":[{"name":"Linking Landscape, Environment, Agriculture and Food (LEAF), School of Agronomy, Lisbon University (ISA), Tapada da Ajuda, 1349-017 Lisboa, Portugal"}]},{"given":"Norton","family":"Komora","sequence":"additional","affiliation":[{"name":"Linking Landscape, Environment, Agriculture and Food (LEAF), School of Agronomy, Lisbon University (ISA), Tapada da Ajuda, 1349-017 Lisboa, Portugal"},{"name":"Mendes Gon\u00e7alves SA, Zona Industrial, Lote 6, 2154-909 Goleg\u00e3, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5266-1685","authenticated-orcid":false,"given":"Anabela","family":"Raymundo","sequence":"additional","affiliation":[{"name":"Linking Landscape, Environment, Agriculture and Food (LEAF), School of Agronomy, Lisbon University (ISA), Tapada da Ajuda, 1349-017 Lisboa, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2025,2,10]]},"reference":[{"key":"ref_1","first-page":"3119","article-title":"Plant-based food and protein trend from a business perspective: Markets, consumers, and the challenges and opportunities in the future","volume":"68","author":"Gantriis","year":"2020","journal-title":"Crit. 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