- Proceeding Paper
An Approach to the Assessment of the Physical Stability of Mayonnaises
- Sergey Gubsky and
- Anastasiia Sachko
A significant number of foods are manufactured in the form of emulsions. A typical example of such a product is mayonnaises, which vary in oil content. However, as a macroemulsion, they are a thermodynamically unstable system. Therefore, the physical...