Relationship between rheology, particle size and texture of mayonnaise

Food Science and Technology Research

Volumn 13, Issue 1, 2007, Pages 1-6

  Maruyama, Kentaro ^a,b   Sakashita, Toshiyuki ^b   Hagura, Yoshio ^a   Suzuki, Kanichi ^a  

^a HIROSHIMA UNIVERSITY   (Japan)

^b AJINOMOTO CO INC   (Japan)

Author keywords

Mayonnaise; Particle size distribution; Rheology; Sensory evaluation; Texture; Viscoelasticity; Viscosity

Indexed keywords

EID: 35348899746     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.13.1     Document Type: Article

References (13)

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