Rheology and dispensing of real and vegan mayo: the chickpea or egg problem-Reference-Cited by-同舟云学术

Rheology and dispensing of real and vegan mayo: the chickpea or egg problem

Published:2023 Issue:48 Volume:19 Page:9413-9427
ISSN:1744-683X
Container-title:Soft Matter
language:en
Short-container-title:Soft Matter

Author:

Nikolova Nadia N.¹,Martínez Narváez Carina D. V.¹,Hassan Lena¹,Nicholson Reed A.²,Boehm Michael W.²,Baier Stefan K.²³,Sharma Vivek¹^ORCID

Affiliation:

1. Department of Chemical Engineering, University of Illinois at Chicago, Chicago, IL 60607, USA

2. Motif FoodWorks Inc., Boston, MA 02210, USA

3. School of Chemical Engineering, The University of Queensland, Brisbane, QLD 4072, Australia

Abstract

Real mayonnaise and vegan mayo display striking differences in dispensing behavior, manifested in the size and shape of drops, neck shape, and pinching dynamics often not revealed by the characterization and analysis of shear rheology.

Funder

University of Illinois at Chicago

Publisher

Royal Society of Chemistry (RSC)

Subject

Condensed Matter Physics,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2023/SM/D3SM00946G

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