Effect of adding different egg yolk oil on the flavor and physicochemical properties of mayonnaise

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Updated: May 24, 2025

Isolation of Lipoprotein Particles from Chicken Egg Yolk for the Study of Bacterial Pathogen Fatty Acid Incorporation into Membrane Phospholipids
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Isolation of Lipoprotein Particles from Chicken Egg Yolk for the Study of Bacterial Pathogen Fatty Acid Incorporation into Membrane Phospholipids

Published on: May 15, 2019

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Xuejing Gao1, Tingting Tang2, Junhua Li2

  • 1School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, China; Department of Food Science and Technology, Faculty of Science, National University of Singapore, Singapore 117543, Singapore.

Food Chemistry
|March 2, 2025
PubMed

Keywords:
FlavorMayonnaisePhysicochemical propertySalted egg yolkStructureYolk oil

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