Ultrasonication of mayonnaise formulated with xanthan and guar gums: Rheological modeling, effects on optical properties and emulsion stability
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DOI: 10.1016/j.lwt.2021.111632
Abstract: Abstract The present research explored the potential of probe ultrasound homogenizer and hydrocolloids in formulating and stabilizing mayonnaise. The effect of ultrasonic (US) treatment (12 min at 20%, 30%, 40% amplitude) and stabilizers xanthan gum (XG;… read more here.
Keywords: ultrasonication mayonnaise; guar; mayonnaise formulated; formulated xanthan ... See more keywords