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Kinetic Analysis of Freeze-Thaw Stability of Mayonnaise
Kinetic analysis was used to study the destabilization of mayonnaise by focusing on the fat crystals. Mayonnaise prepared from rapeseed oil and soybean oil was stored at temperatures ranging from −20 to −40 °C. The destabilization kinetic parameters were measured by observing oil separation over tim...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2018
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5977095/ https://www.ncbi.nlm.nih.gov/pubmed/29738515 http://dx.doi.org/10.3390/foods7050075 |