Literature DB >> 35602460

Mayonnaise main ingredients influence on its structure as an emulsion.

Musarreza Taslikh1, Neda Mollakhalili-Meybodi2, Adel Mirza Alizadeh1, Mir-Michael Mousavi1, Kooshan Nayebzadeh3, Amir M Mortazavian3.   

Abstract

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, lemon juice or vinegar and texture improvers which make its structure as oil in water emulsion. Each of mentioned ingredients has huge effects on mayonnaise emulsion quality. This paper presents information about how these components can change the mayonnaise rheological, stability and sensory attributes. © Association of Food Scientists & Technologists (India) 2021.

Entities:  

Keywords:  Emulsion; Mayonnaise; Rheology; Sensory; Stability

Year:  2021        PMID： 35602460      PMCID： PMC9114219          DOI： 10.1007/s13197-021-05133-1

Source DB:  PubMed          Journal:  J Food Sci Technol        ISSN： 0022-1155            Impact factor:   3.117


  13 in total

1.  Sensory and rheological properties of Polish commercial mayonnaise.

Authors:  Lesław Juszczak; Teresa Fortuna; Aneta Kośla
Journal:  Nahrung       Date:  2003-08

2.  Development of low-fat mayonnaise containing polysaccharide gums as functional ingredients.

Authors:  Hou-Pin Su; Chuang-Ping Lien; Tan-Ang Lee; Jou-Hsuan Ho
Journal:  J Sci Food Agric       Date:  2010-04-15       Impact factor: 3.638

3.  Sauces and dressings: a review of properties and applications.

Authors:  Marek Sikora; Neela Badrie; Anil K Deisingh; Stanislaw Kowalski
Journal:  Crit Rev Food Sci Nutr       Date:  2008-01       Impact factor: 11.176

4.  Studies on eggless mayonnaise from rice bran and sesame oils.

Authors:  R Chetana; K P Bhavana; R Babylatha; V Geetha; G Suresh Kumar
Journal:  J Food Sci Technol       Date:  2019-05-18       Impact factor: 2.701

5.  Fabrication and characterization of emulsion stabilized by table egg-yolk granules at different pH levels.

Authors:  Anheng Wang; Zhigang Xiao; Jingjing Wang; Guijie Li; Lijuan Wang
Journal:  J Sci Food Agric       Date:  2019-12-30       Impact factor: 3.638

6.  Compatibility of sodium alginate and konjac glucomannan and their applications in fabricating low-fat mayonnaise-like emulsion gels.

Authors:  Xi Yang; Tian Gong; Yue-Hong Lu; Anqi Li; Lijun Sun; Yurong Guo
Journal:  Carbohydr Polym       Date:  2019-10-20       Impact factor: 9.381

7.  Optimization low-fat and low cholesterol mayonnaise production by central composite design.

Authors:  H R Mozafari; E Hosseini; M Hojjatoleslamy; G Hossein Mohebbi; N Jannati
Journal:  J Food Sci Technol       Date:  2017-02-20       Impact factor: 2.701

8.  Effect of fish gelatin-gum arabic interactions on structural and functional properties of concentrated emulsions.

Authors:  Mohammad Anvari; Helen S Joyner Melito
Journal:  Food Res Int       Date:  2017-09-29       Impact factor: 6.475

Review 9.  A Review of Temperature, pH, and Other Factors that Influence the Survival of Salmonella in Mayonnaise and Other Raw Egg Products.

Authors:  Thilini Piushani Keerthirathne; Kirstin Ross; Howard Fallowfield; Harriet Whiley
Journal:  Pathogens       Date:  2016-11-18

10.  The Effect of Emulsion Intensity on Selected Sensory and Instrumental Texture Properties of Full-Fat Mayonnaise.

Authors:  Viktoria Olsson; Andreas Håkansson; Jeanette Purhagen; Karin Wendin
Journal:  Foods       Date:  2018-01-17
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