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    Properties and Storage Stability of O/W Emulsion Replaced with Medium-Chain Fatty Acid Oil by Kupongsak Sasikan, Sathitvorapojjana Saruda

    Published 2017-06-01
    “…The Emulsion Stability Index and oil-phase crystallisation temperatures of mayonnaise with RBO alone and with 30% CNO replacement did not change when stored at 30±2°C for 4 weeks. The droplet size of the mayonnaise containing only RBO increased, possibly due to droplet coalescence. …”
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