Kinetic Analysis of Freeze-Thaw Stability of Mayonnaise
Author:
Publisher
MDPI AG
Subject
Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science
Link
http://www.mdpi.com/2304-8158/7/5/75/pdf
Reference21 articles.
1. Physical and flavour stability of mayonnaise
2. Factors Influencing the Freeze-Thaw Stability of Emulsion-Based Foods
3. Freeze–thaw stability of mayonnaise type oil-in-water emulsions
4. Impact of freeze-thaw treatment on the stability of calcium-fortified soy beverages
5. Factors affecting the freeze–thaw stability of emulsions
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1. Structural responses of zein-based oil-in-glycerol emulsion gels during freeze-thawing and heating;Colloids and Surfaces A: Physicochemical and Engineering Aspects;2024-05
2. The amount of vinegar added before and after emulsification affects the physical property and stability of mayonnaise;LWT;2023-06
3. Enhancing chemical and physical stability of pharmaceuticals using freeze-thaw method: challenges and opportunities for process optimization through quality by design approach;Journal of Biological Engineering;2023-05-23
4. Lipid Recovery from Concentrated Emulsions by Freezing–Thawing as an Alternative to Solvent‐Based Extraction: A Case Study on Mayonnaise;European Journal of Lipid Science and Technology;2022-10-17
5. Freeze-thaw stability of emulsions made with native and enzymatically modified egg yolk fractions;Food Hydrocolloids;2022-02
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