Physical and structural properties of extra-virgin olive oil based mayonnaise

LWT

Volumn 62, Issue 1, 2015, Pages 764-770

  Di Mattia, Carla ^a   Balestra, Federica ^b   Sacchetti, Giampiero ^a   Neri, Lilia ^a   Mastrocola, Dino ^a   Pittia, Paola ^a  

^a UNIVERSITY OF TERAMO   (Italy)

^b UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Mayonnaise; Microstructure; Olive oil; Rheological properties; Texture

Indexed keywords

DROPS; MICROSTRUCTURE; OILSEEDS; OLIVE OIL; POLYPHENOLIC COMPOUNDS; RHEOLOGY; SIZE DISTRIBUTION; STRUCTURAL PROPERTIES; TEXTURES;

DROPLET SIZE DISTRIBUTIONS; EXTRA VIRGIN OLIVE OIL; IRREGULAR STRUCTURES; MAYONNAISE; MICRO-STRUCTURAL PROPERTIES; RHEOLOGICAL MEASUREMENTS; RHEOLOGICAL PROPERTY; SENSORY PROPERTIES;

SUNFLOWER OIL;

ARACHIS HYPOGAEA; HELIANTHUS;

EID: 84924039677     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.09.065     Document Type: Article

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