Mayonnaise production in batch and continuous process exploiting magnetohydrodynamic force

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

Flow behaviour and stability of light mayonnaise containing a mixture of egg yolk and sucrose stearate as emulsifiers

J.M. Franco, M. Berjano, Antonio Guerrero et al. · Food Hydrocolloids · 1995 · 60 citations

Agriculture, Chemical Engineering, Food Science +17

Effect of pH on interface composition and on quality of oil-in-water emulsions made with hen egg yolk

Marc Anton, G. Gandemer · Colloids and Surfaces B Biointerfaces · 1999 · 57 citations

Agriculture, Food Science, Food Engineering +11

Magnetophoretic Continuous Purification of Single‐Walled Carbon Nanotubes from Catalytic Impurities in a Microfluidic Device

Joo H. Kang, Je‐Kyun Park · Small · 2007 · 53 citations

Engineering, Materials Engineering, Materials Science +15

Rheological properties and sensory texture of mayonnaise

P. Štern, Helena Valentová, J. Pokorný · European Journal of Lipid Science and Technology · 2001 · 41 citations

Agriculture, Food Science, Food Rheology +15