mayonnaise
Selected indexed studies
- Mayonnaise main ingredients influence on its structure as an emulsion. (J Food Sci Technol, 2022) [PMID:35602460]
- Property of Phytosterols and Development of Its Containing Mayonnaise-Type Dressing. (Foods, 2022) [PMID:35454728]
- The Mayonnaise Effect. (J Phys Chem Lett, 2017) [PMID:29220573]
_Worker-drafted node — pending editorial review._
Connections
mayonnaise helps
Sources
- Mayonnaise main ingredients influence on its structure as an emulsion. (2022) pubmed
- Property of Phytosterols and Development of Its Containing Mayonnaise-Type Dressing. (2022) pubmed
- The Mayonnaise Effect. (2017) pubmed
- Tomato seed oil enriched mayonnaise: structural, rheological, and biochemical characterization. (2023) pubmed
- Challenges and approaches for production of a healthy and functional mayonnaise sauce. (2019) pubmed
- Development of a Clean Label Mayonnaise Using Fruit Flour. (2023) pubmed
- The mayonnaise droplet. (2009) pubmed
- Mayonnaise Enriched with Flaxseed Oil: Omega-3 Fatty Acids Content, Sensory Quality and Stability during the Storage. (2022) pubmed
- Microbiological evaluation of homemade mayonnaise and self-serve acai sold in Araguaína, Tocantins. (2023) pubmed
- Egg white hydrolysate inhibits oxidation in mayonnaise and a model system. (2017) pubmed