Ultrasonication of mayonnaise formulated with xanthan and guar gums: Rheological modeling, effects on optical properties and emulsion stability

Publication date: September 2021Source: LWT, Volume 149Author(s): Yogesh Kumar, Soumen Roy, Ariha Devra, Atul Dhiman, Pramod K. Prabhakar

Source: LWT Food Science and Technology - June 10, 2021 Category: Food Science Source Type: research