A novel cholesterol-free mayonnaise made from Pickering emulsion stabilized by apple pomace particles.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.129418
Abstract: Yolk-based mayonnaise is widely used to enhance the flavor of daily food. In view of health concerns on dietary cholesterol, novel mayonnaises (NMs) were made from Pickering emulsions stabilized by apple pomace particles using micro-jet… read more here.
Keywords: apple pomace; cholesterol; mayonnaise; made pickering ... See more keywords