The Effect of Emulsion Intensity on Selected Sensory and Instrumental Texture Properties of Full-Fat Mayonnaise

Viktoria Olsson; Andreas Håkansson; Jeanette Purhagen; Karin Maria Elisabet Wendin

doi:10.3390/foods7010009

The Effect of Emulsion Intensity on Selected Sensory and Instrumental Texture Properties of Full-Fat Mayonnaise

Viktoria Olsson, Andreas Håkansson, Jeanette Purhagen, Karin Maria Elisabet Wendin

9 Citationer (Scopus)

46 Downloads (Pure)

Originalsprog	Engelsk
Artikelnummer	9
Tidsskrift	Foods
Vol/bind	7
Udgave nummer	1
Antal sider	9
ISSN	2304-8158
DOI	https://doi.org/10.3390/foods7010009
Status	Udgivet - jan. 2018

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10.3390/foods7010009Licens: CC BY

The Effect of Emulsion Intensity on Selected Sensory and Instrumental Texture Properties of Full-Fat MayonnaiseForlagets udgivne version, 1,84 MBLicens: CC BY

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title = "The Effect of Emulsion Intensity on Selected Sensory and Instrumental Texture Properties of Full-Fat Mayonnaise",

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author = "Viktoria Olsson and Andreas H{\aa}kansson and Jeanette Purhagen and Wendin, {Karin Maria Elisabet}",

year = "2018",

month = jan,

doi = "10.3390/foods7010009",

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AU - Olsson, Viktoria

AU - Håkansson, Andreas

AU - Purhagen, Jeanette

AU - Wendin, Karin Maria Elisabet

PY - 2018/1

Y1 - 2018/1

KW - mayonnaise

KW - emulsification

KW - sensory evaluation

KW - texture

KW - processing

U2 - 10.3390/foods7010009

DO - 10.3390/foods7010009

M3 - Journal article

C2 - 29342128

SN - 2304-8158

VL - 7

JO - Foods

JF - Foods

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The Effect of Emulsion Intensity on Selected Sensory and Instrumental Texture Properties of Full-Fat Mayonnaise

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