emulsify mayonnaise lecithin

Selected indexed studies

• Physicochemical Properties, Stability and Texture of Soybean-Oil-Body-Substituted Low-Fat Mayonnaise: Effects of Thickeners and Storage Temperatures. (Foods, 2022) [PMID:35892786]
• Rheology, particle-size distribution, and stability of low-fat mayonnaise produced via double emulsions. (Food Sci Biotechnol, 2016) [PMID:30263452]

_Worker-drafted node — pending editorial review._