Effect of monoglyceride content on emulsion stability and rheology of mayonnaise
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DOI: 10.1007/s13197-018-3506-2
Abstract: The aim of the study was to determine the effects of monoglyceride content on emulsion stability and rheology of mayonnaise. For this purpose, mono (MG) and diglycerides (DG) were produced by transesterification of refined olive… read more here.
Keywords: rheology; monoglyceride content; mayonnaise; stability ... See more keywords