The Effect of Emulsion Intensity on Selected Sensory and Instrumental Texture Properties of Full-Fat Mayonnaise

Varying processing conditions can strongly affect the microstructure of mayonnaise, opening up new applications for the creation of products tailored to meet different consumer preferences. The aim of the study was to evaluate the effect of emulsification intensity on sensory and instrumental charac...

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Detalles Bibliográficos
Autores principales: Olsson, Viktoria, Håkansson, Andreas, Purhagen, Jeanette, Wendin, Karin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5789272/
https://www.ncbi.nlm.nih.gov/pubmed/29342128
http://dx.doi.org/10.3390/foods7010009

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5789272/
https://www.ncbi.nlm.nih.gov/pubmed/29342128
http://dx.doi.org/10.3390/foods7010009

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