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Rheological properties, textural properties, and storage stability of palm kernel-based diacylglycerol-enriched mayonnaise

The effect of replacement of soybean oil (SBO) with 0, 5, 10, 15, and 20% palm kernel based-diacylglycerol (PKDG) which were referred to as SD1000, SD9505, SD9010, SD8515, and SD8020 formulations, respectively, on the rheological properties, textural properties, and storage stability of mayonnaise w...

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Bibliographic Details
Main Authors: Phuah, Eng Tong, Beh, Boon Kee, Lim, Cindy Shu Ying, Tang, Teck Kim, Lee, Yee Ying, Lai, Oi Ming
Format: Article
Language:English
Published: Wiley-VCH Verlag GmbH & Co. KGaA 2016
Online Access:http://psasir.upm.edu.my/id/eprint/18143/1/Rheological%20properties%2C%20textural%20properties%2C%20and%20storage%20stability%20of%20palm%20kernel-based%20diacylglycerol-enriched%20mayonnaise.pdf
http://psasir.upm.edu.my/id/eprint/18143/
http://onlinelibrary.wiley.com/doi/10.1002/ejlt.201400586/abstract
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http://psasir.upm.edu.my/id/eprint/18143/1/Rheological%20properties%2C%20textural%20properties%2C%20and%20storage%20stability%20of%20palm%20kernel-based%20diacylglycerol-enriched%20mayonnaise.pdf
http://psasir.upm.edu.my/id/eprint/18143/
http://onlinelibrary.wiley.com/doi/10.1002/ejlt.201400586/abstract

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