Processed beetroot (Beta vulgaris L.) as a natural antioxidant in mayonnaise: Effects on physical stability, texture and sensory attributes by Vassilios Raikos, Angela McDonagh, Viren Ranawana, Garry Duthie

Subjects: “…Mayonnaise…”
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Improving The Physical Stability Of Virgin Olive Oil Mayonnaise by Melis Coskun, Sinem Argun, Emrah Kırtıl

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Production and Application of Lysozyme-Gum Arabic Conjugate in Mayonnaise as a Natural Preservative and Emulsifier by Hashemi Marjan M., Aminlari Mahmoud, Forouzan Mehdi M., Moghimi Esmaeel, Tavana Maryam, Shekarforoush Shahram, Mohammadifar Mohammad Amin

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

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Malva neglecta essential oil: A promising approach for bio-preserving mayonnaise and assessing variable correlations through principal component analysis and heat map by Amin Abbasi, Hedayat Hosseini, Hadi Pourjafar, Samaneh Moradi, Saeedeh Shojaee-Aliabadi

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