Studies on Chemical and Physical Stability of Mayonnaise Prepared from Enzymatically Interesterified Corn Oil-Based Designer Lipids
Author:
Affiliation:
1. Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai 400019, India
2. Department of Chemical Engineering, Institute of Chemical Technology, Mumbai 400019, India
Funder
Department of Science and Technology, Ministry of Science and Technology
Publisher
American Chemical Society (ACS)
Subject
Organic Chemistry,Chemistry (miscellaneous),Food Science,Analytical Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.1c00442
Reference40 articles.
1. Physical and flavour stability of mayonnaise
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4. Enrichment of mayonnaise with a high fat fish oil-in-water emulsion stabilized with modified DATEM C14 enhances oxidative stability
5. Effects of tocopherol, rosemary essential oil and Ferulago angulata extract on oxidative stability of mayonnaise during its shelf life: A comparative study
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