Application of both homogenization and microfluidization offer remarkable reformations in the structures of food. In this research, the outcome of the homogenization and microfluidization on the emulsion of mayonnaise and resultantly on the rheological and sensory attributes of the mayonnaise was evaluated and compared. Implementation of individual processes was analyzed with regard to rheological properties and physicochemical parameters by preparing samples with and without addition of stabilizers. Mayonnaise samples showed thixotropic behavior and then categorized

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