(2022) Mayonnaise main ingredients influence on its structure as an emulsion. Journal of Food Science and Technology. pp. 2108-2116.
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Mayonnaise main ingredients influence on its structure as an emulsion.pdf Download (271kB) |
Abstract
Mayonnaise has a great potential for research and development. Today, consumers are seeking for healthier and natural food products. Generally, it is a blend of oil, egg, salt, lemon juice or vinegar and texture improvers which make its structure as oil in water emulsion. Each of mentioned ingredients has huge effects on mayonnaise emulsion quality. This paper presents information about how these components can change the mayonnaise rheological, stability and sensory attributes. © 2021, Association of Food Scientists & Technologists (India).
| Item Type: | Article |
|---|---|
| Keywords: | Emulsions; Food products; Oils and fats; Textures, Lemon juice; Oil-in-water emulsions; Research and development; Sensory attributes, Emulsification |
| Page Range: | pp. 2108-2116 |
| Journal or Publication Title: | Journal of Food Science and Technology |
| Volume: | 59 |
| Number: | 6 |
| Publisher: | Springer |
| Depositing User: | ms soheila Bazm |
| URI: | http://eprints.ssu.ac.ir/id/eprint/13109 |
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