Cinnamaldehyde‐loaded Pickering emulsions and high internal phase Pickering emulsions as eggless mayonnaise substitutes: from the rheology and oral processing perspectives
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DOI: 10.1002/jsfa.70053
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… read more here.
Keywords: rheology; pickering emulsions; cinnamaldehyde loaded; mayonnaise substitutes ... See more keywords