Advances in the Design and Production of Reduced-Fat and Reduced-Cholesterol Salad Dressing and Mayonnaise: A Review

Rotor–stator devices: The role of shear and the stator

(2011) T.L. Rodgers et al.   CHEMICAL ENGINEERING RESEARCH & DESIGN

Stability of emulsions formulated with high concentrations of sodium caseinate and trehalose

(2010) María Soledad Álvarez Cerimedo et al.   FOOD RESEARCH INTERNATIONAL

The effect of stator geometry on the flow pattern and energy dissipation rate in a rotor–stator mixer

(2009) A. Utomo et al.   CHEMICAL ENGINEERING RESEARCH & DESIGN

Response surface methodology for optimization of extraction yield, viscosity, hue and emulsion stability of mucilage extracted from Lepidium perfoliatum seeds

(2009) Arash Koocheki et al.   FOOD HYDROCOLLOIDS

Development of reduced-fat mayonnaise using 4αGTase-modified rice starch and xanthan gum

(2009) Saehun Mun et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Stability and rheological behaviour of salad dressing obtained with whey and different combinations of stabilizers

(2009) Vânia de Cássia da Fonseca et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Rheological properties, stability and sensory evaluation of low-cholesterol mayonnaises prepared using egg yolk granules as emulsifying agent

(2009) A. Laca et al.   JOURNAL OF FOOD ENGINEERING

Effect of concentrated flaxseed protein on the stability and rheological properties of soybean oil-in-water emulsions

(2009) Bo Wang et al.   JOURNAL OF FOOD ENGINEERING

Sauces and Dressings: A Review of Properties and Applications

(2008) Marek Sikora et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Rheological properties, oxidative stability and sensory evaluation of enzymatically synthesized medium- and long-chain triacylglycerol-based salad dressings

(2008) Soo-Peng Koh et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Stability of concentrated emulsions measured by optical and rheological methods. Effect of processing conditions—I. Whey protein concentrate

(2007) M.S. Lizarraga et al.   FOOD HYDROCOLLOIDS

Creep and recovery experimental investigation of low oil content food emulsions

(2007) M. Dolz et al.   FOOD HYDROCOLLOIDS

Formulation and fuzzy modeling of emulsion stability and viscosity of a gum–protein emulsifier in a model mayonnaise system

(2007) Mahmoud Abu Ghoush et al.   JOURNAL OF FOOD ENGINEERING