Physical and structural properties of extra-virgin olive oil based mayonnaise

Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents

Vernon L. Singleton, Joseph A. Rossi · American Journal of Enology and Viticulture · 1965 · 24.2K citations

Agriculture, Biochemistry, Chemistry +17

A weak gel model for foods

Domenico Gabriele, Bruno de Cindio, Paolo D’Antona · Rheologica Acta · 2001 · 354 citations

Agriculture, Food Science, Food Analysis +11

Rheological, texture and sensory properties of low-fat mayonnaise with different fat mimetics

He Liu, Xingfeng Xu, Sh.D. GUO · LWT · 2007 · 334 citations

Agriculture, Food Science, Nutrition +16

Physical and flavour stability of mayonnaise

J. A. Depree, G. P. Savage · Trends in Food Science & Technology · 2001 · 287 citations

Agriculture, Food Science, Food Chemistry +10

β-Glucan prepared from spent brewer's yeast as a fat replacer in mayonnaise

Supachai Worrasinchai, Manop Suphantharika, Surinya Pinjai et al. · Food Hydrocolloids · 2005 · 261 citations

Agriculture, Food Science, Microbiology +12