Research of rheological characteristics of mayonnaise with different varieties of honey added
Author:
Affiliation:
1. Russian State Agrarian University, Russian Federation
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612023000100586&tlng=en
Reference23 articles.
1. Ultra-high pressure homogenisation process for production of reduced fat mayonnaise with similar rheological characteristics as its full fat counterpart;Aganovic K.;Innovative Food Science & Emerging Technologies,2018
2. Impact of oil and inulin content on the stability and rheological properties of mayonnaise-like emulsions processed by rotor-stator homogenization or high pressure homogenization (HPH);Alvarez-Sabatel S.;Innovative Food Science & Emerging Technologies,2018
3. Investigation of the process of structure formation during ultrasonic homogenization of milk;Bredikhin S. A.;IOP Conference Series. Earth and Environmental Science,2022
4. Investigation of the structural and mechanical characteristics of mayonnaise with the addition of linseed oil;Bredikhin S. A.;IOP Conference Series. Earth and Environmental Science,2022
5. Lipid oxidation in mayonnaise and the role of natural antioxidants: a review;Gorji S. G.;Trends in Food Science & Technology,2016
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