Most studies have investigated the possibility of emulsions as mayonnaise substitutes, but have not paid attention to the bulk rheology and oral processing. The present study investigated the potential of… Click to show full abstract
Most studies have investigated the possibility of emulsions as mayonnaise substitutes, but have not paid attention to the bulk rheology and oral processing. The present study investigated the potential of cinnamaldehyde‐loaded Pickering emulsions (PEs) and high internal phase PEs (HIPPEs) as mayonnaise substitutes by correlating their rheological and tribological properties.
Keywords:
rheology;
pickering emulsions;
cinnamaldehyde loaded;
mayonnaise substitutes;
rheology oral;
oral processing
Journal Title: Journal of the Science of Food and Agriculture
Year Published: 2025
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Journal Title: Journal of the Science of Food and Agriculture
Year Published: 2025
Link to full text (if available)
Share on Social Media: Sign Up to like & get
recommendations!