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O/W type emulsions were prepared with salmon oil as lipid and soymilk or whole egg as an emulsifier at different pH, to know the effect of pH on the oxidation and flavor stability of mayonnaise-like e...
This study aimed to compare the physical properties of mayonnaise with its perceived texture. Model mayonnaises with the same composition were prepared under different emulsifying conditions. Perceive...
From the perspective of food safety and risk, we attempted to determine survivability of Newcastle Disease Virus (NDV) in egg products. We investigated the heat inactivation of NDV in egg yolk, and al...

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