Mayonnaise main ingredients influence on its structure as an emulsion-Reference-Cited by-同舟云学术

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Mayonnaise main ingredients influence on its structure as an emulsion

Published:2021-05-28 Issue: Volume: Page:
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Taslikh Musarreza,Mollakhalili-Meybodi Neda,Alizadeh Adel Mirza,Mousavi Mir-Michael,Nayebzadeh Kooshan,Mortazavian Amir M.

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

https://link.springer.com/content/pdf/10.1007/s13197-021-05133-1.pdf

Reference47 articles.

1. Abdulmola N, Hember M, Richardson R, Morris E (1996) Effect of xanthan on the small-deformation rheology of crosslinked and uncrosslinked waxy maize starch. Carbohydr Polym 31:65–78

2. Alvarez SS, de Marañón IM, Arboleya JC (2018) Impact of oil and inulin content on the stability and rheological properties of mayonnaise-like emulsions processed by rotor-stator homogenisation or high pressure homogenisation (HPH). Innov Food Sci Emerg Technol 48:195–203

3. Anvari M, Joyner HS (2017) Effect of fish gelatin-gum arabic interactions on structural and functional properties of concentrated emulsions. Food Res Int 102:1–7

4. Ariizumi M, Kubo M, Handa A, Hayakawa T, Matsumiya K, Matsumura Y (2017) Influence of processing factors on the stability of model mayonnaise with whole egg during long-term storage. Biosci Biotechnol Biochem 81:803–811

5. Bengoechea C, López M, Cordobés F, Guerrero A (2009) Influence of semicontinuous processing on the rheology and droplet size distribution of mayonnaise-like emulsions. Food Sci Technol Int 15:367–373

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1. Mayonnaise produced by ultrasound-assisted emulsification using plant-based and “clean label” ingredients;Food Bioscience;2024-10

2. Development of Oleogel-in-Water High Internal Phase Emulsions with Improved Physicochemical Stability and Their Application in Mayonnaise;Foods;2024-08-29

3. Salt induced slowdown of kinetics and dynamics during thermal gelation of egg-yolk;The Journal of Chemical Physics;2024-08-06

4. Rheological and stability of mayonnaise‐based Pickering emulsions stabilised by modified rice starch granules as a plant‐based emulsifier;International Journal of Food Science & Technology;2024-06-20

5. Using oat milk to reduce the caloric value of a functional mayonnaise sauce [pdf];Acta Scientiarum Polonorum Technologia Alimentaria;2024-03-30

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