A novel cholesterol-free mayonnaise made from Pickering emulsion stabilized by apple pomace particles
Zhiqiang Lu, Siyuan Zhou, Fayin Ye, Gaojuan Zhou, Ruiping Gao, Dingkui Qin, Guohua Zhao
Topics & Concepts
PomaceThixotropyPickering emulsionHomogenizerMaterials scienceRheologyEmulsionFood scienceShear thinningTribologyLubricityChemical engineeringComposite materialChemistryChromatographyOrganic chemistryEngineeringPickering emulsions and particle stabilizationProteins in Food SystemsMicroencapsulation and Drying Processes