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  • Writer's pictureCarina Hopen

The Anatomy of the Vinaigrette




References:

Sethi, S., Tyagi, S. K., & Anurag, R. K. (2016). Plant-based milk alternatives an emerging segment of functional beverages: a review. Journal of Food Science and Technology, 53(9), 3408–3423. https://doi.org/10.1007/s13197-016-2328-3


McClements, D. J., Newman, E., & McClements, I. F. (2019). Plant-based milks: A review of the science underpinning their design, fabrication, and performance. Comprehensive Reviews in Food Science and Food Safety, 18(6), 2047-2067. https://doi.org/10.1111/1541-4337.12505


Rinaldi, M., Paciulli, M., Caligiani, A., & Sgarbi, E. (2019). Chemical composition and sensory evaluation of commercial plant-based liquid products as cow's milk alternatives. Journal of Food Composition and Analysis, 79, 103–112.


Jovanovski, E., Khayyat, R., & Zurbau, A. (2019). Oat beta-glucan supplementation does not enhance the effectiveness of an energy-restricted diet in overweight women. British Journal of Nutrition, 123(1), 41-48.


Palacin-Arce, A., Monteagudo, C., & Beas-Jimenez, J. D. (2016). Influence of milk type on the sensorial acceptability of soy-based beverages. Food Quality and Preference, 52, 1-8. https://doi.org/10.1016/j.foodqual.2016.03.007

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