2010
DOI: 10.1016/j.jfoodeng.2009.10.017
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Rheological properties, stability and sensory evaluation of low-cholesterol mayonnaises prepared using egg yolk granules as emulsifying agent

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Cited by 128 publications
(118 citation statements)
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“…For all the samples elastic modulus (G') was greater than the loss modulus (G''), (G'>G'') in the whole frequency windows, which is indicative of the solid-like response. Both G' and G'' showed a slow increase with frequency, which was in agreement with fi ndings reported by Mun et al [2009] and Laca et al [2010]. This gel-like response is due to the formation of the network of oil droplets through depletion interactions [Mandala et al, 2004;Krstonošić et al, 2009;Liu et al, 2007].…”
Section: Linear Viscoelastic Responsesupporting
confidence: 91%
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“…For all the samples elastic modulus (G') was greater than the loss modulus (G''), (G'>G'') in the whole frequency windows, which is indicative of the solid-like response. Both G' and G'' showed a slow increase with frequency, which was in agreement with fi ndings reported by Mun et al [2009] and Laca et al [2010]. This gel-like response is due to the formation of the network of oil droplets through depletion interactions [Mandala et al, 2004;Krstonošić et al, 2009;Liu et al, 2007].…”
Section: Linear Viscoelastic Responsesupporting
confidence: 91%
“…As reported by Laca et al [2010], the higher elasticity (larger values of G') indicates the formation of more stable emulsions. Therefore, dynamic frequency sweep experiments can be used as a predictive tool to probe the emulsion stability.…”
Section: Linear Viscoelastic Responsesupporting
confidence: 56%
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“…Figure 6 shows the drainage time constant, τ, plotted as a function of radius cubed, scaled by viscosity, surface tension, and brush thickness (h f ). The data for all concentrations now collapses onto a single linear curve as predicted by Equation (2). Plotted in this manner, a linear curve fit to the data yields a measurement for the only free parameter, L/b, which we find to be 0.76 ± 0.03.…”
Section: Discussionmentioning
confidence: 81%
“…Emulsions are used in a range of industries including food, cosmetic, and pharmaceutical. Applications can be as simple as making mayonnaise by emulsification [1,2] and stabilizing oil with particles [3][4][5], or as complicated as encapsulating and delivering a specific drug to a specific location within our bodies [6][7][8], and making superhydrophobic surfaces [9,10]. Many of these processes use amphiphilic polymers as they form an attractive synthetic system in which responsivity can be engineered (for example to rupture droplets under some stimuli).…”
Section: Introductionmentioning
confidence: 99%