Pickering emulsions are emulsions that are stabilized by fine particles. They have been the
focus of considerable research in the past decade due to their properties such as high …

Mayonnaise is a semisolid oil‐in‐water (O/W) emulsion which is made through the careful
blending of oil, vinegar, egg yolk, and spices (especially mustard). In addition, mayonnaise …

Aquafaba, the viscous liquid recovered from canned chickpeas, was used as egg replacer
for the development of vegan mayonnaise. The textural, microstructural and …

The development of cholesterol-free mayonnaise has attracted increasing interest in the
food colloid field, due to the potential health concerns as a result of consumption of …

In the present study, the optimized mixture proportions of low cholesterol-low fat mayonnaise
contained soy milk as an egg yolk substitute (10%) with different composition of xanthan …

Canning or boiling pulse seeds in water produces a by-product solution, called “aquafaba”,
that can be used as a plant-based emulsifier. One of the major problems facing the …

Reducing fat and cholesterol content is currently one of the primary trends in food product
innovation. Fat plays an important role in maintaining food quality, particularly the texture …

Resveratrol is a natural phenol with many positive effects for human health. However it is a
photosensitive molecule with geometric isomerism, easily oxidised with short biological half …

Mayonnaise has a great potential for research and development. Today, consumers are
seeking for healthier and natural food products. Generally, it is a blend of oil, egg, salt …

The oxidative and physical stability of the reformulated mayonnaise with processed beetroot
was investigated and compared with a control (mayonnaise without beetroot) and a …