Rheological and Microstructural Characteristics of Commercial Mayonnaise-Type Emulsions: A Chemometric Analysis-Reference-Cited by-同舟云学术

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Rheological and Microstructural Characteristics of Commercial Mayonnaise-Type Emulsions: A Chemometric Analysis

Published:2023-10-26 Issue: Volume: Page:
ISSN:
Container-title:ASEC 2023
language:
Short-container-title:

Author:

Gubsky Sergey¹^ORCID,Sachko Anastasiia²^ORCID

Affiliation:

1. Department of Chemistry, Biochemistry, Microbiology and Hygiene of Nutrition, State Biotechnological University, 61051 Kharkiv, Ukraine

2. Department of Chemistry and Food Analysis, Yuriy Fedkovych Chernivtsi National University, 58002 Chernivtsi, Ukraine

Publisher

MDPI

Link

https://www.mdpi.com/2673-4591/56/1/42/pdf

Reference10 articles.

1. Morley, W.G. (2016). Encyclopedia of Food and Health, Elsevier.

2. Impact of Added Food Ingredients on Foaming and Texture of the Whipped Toppings: A Chemometric Analysis;Goralchuk;Eur. Food Res. Technol.,2020

3. McClements, D.J. (2015). Food Emulsions, CRC Press. [3rd ed.].

4. Tyl, C., and Sadler, G.D. (2017). Food Analysis, Springer.

5. Casson, N. (1959). Rheology of Disperse Systems, Pergamon Press.

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. An Approach to the Assessment of the Physical Stability of Mayonnaises;ASEC 2023;2023-11-17

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