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 Citations (Scopus)

46 Downloads (Pure)

Original language	English
Article number	9
Journal	Foods
Volume	7
Issue number	1
Number of pages	9
ISSN	2304-8158
DOIs	https://doi.org/10.3390/foods7010009
Publication status	Published - Jan 2018

Keywords

mayonnaise
emulsification
sensory evaluation
texture
processing

Access to Document

10.3390/foods7010009Licence: CC BY

The Effect of Emulsion Intensity on Selected Sensory and Instrumental Texture Properties of Full-Fat MayonnaiseFinal published version, 1.84 MBLicence: CC BY

Cite this

@article{b13dece0bff84a2a91519ec71751d1fd,

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

keywords = "mayonnaise, emulsification, sensory evaluation, texture, processing",

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

year = "2018",

month = jan,

doi = "10.3390/foods7010009",

language = "English",

volume = "7",

journal = "Foods",

issn = "2304-8158",

publisher = "MDPI AG",

number = "1",

}

TY - JOUR

T1 - The Effect of Emulsion Intensity on Selected Sensory and Instrumental Texture Properties of Full-Fat Mayonnaise

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

IS - 1

M1 - 9

ER -

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

Keywords

Access to Document

Fingerprint

Cite this