Improved physical properties and structural stability of value-added mayonnaises based on red palm olein by using high-shear homogeniser

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Improved physical properties and structural stability of value-added mayonnaises based on red palm olein by using high-shear homogeniser

The present work formulated value-added mayonnaises based on red palm olein (RPOL) with improved physical properties and structural stability using a high-shear homogeniser (H-mayonnaise) as compared to the use of a lab-scale mixer (M-mayonnaise). The fat portions of the mayonnaises were blends of p...

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Bibliographic Details
Main Authors:	Samsuri, N. S., Abd Hadi, H. M., Ismail Fitry, M. R., Ab Karim, N. A., Mat Yusoff, M.
Format:	Article
Published:	Faculty of Food Science Technology, Universiti Putra Malaysia 2022
Online Access:	http://psasir.upm.edu.my/id/eprint/101818/

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