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Influence of an Edible Oil-Medium-Chain Triglyceride Blend on the Physicochemical Properties of Low-Fat Mayonnaise

Heng-I Hsu1, Tan-Ang Lee1, Ming-Fu Wang2

  • 1Department of Food Science, Tunghai University, 1727, Sec. 4, Taiwan Boulevard, Xitun District, Taichung City 40704, Taiwan.

Molecules (Basel, Switzerland)
|August 12, 2022
PubMed

Keywords:
mayonnaisemedium-chain triglyceridesphysicochemical propertiesrheological properties

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