Benjamín Paredes

Rheology, particle-size distribution, and stability of low-fat mayonnaise produced via double emulsions

Optimization of low-cholesterol–low-fat mayonnaise formulation: Effect of using soy milk and some stabilizer by a mixture design approach

Palladium(0) nanoparticles encapsulated in diamine-modified glycidyl methacrylate polymer (GMA-CHDA) applied as catalyst of Suzuki–Miyaura cross-coupling reaction

A “reduced-pressure distillation” method to prepare zein-based fat analogue for application in mayonnaise formulation

Large-Scale Applications of Transition Metal-Catalyzed Couplings for the Synthesis of Pharmaceuticals

Advances in the Design and Production of Reduced-Fat and Reduced-Cholesterol Salad Dressing and Mayonnaise: A Review

Assessment of soy soluble polysaccharide, gum arabic and OSA-Starch as emulsifiers for mayonnaise-like emulsions

Processed beetroot (Beta vulgaris L.) as a natural antioxidant in mayonnaise: Effects on physical stability, texture and sensory attributes

Challenges and approaches for production of a healthy and functional mayonnaise sauce

Ultra-high pressure homogenisation process for production of reduced fat mayonnaise with similar rheological characteristics as its full fat counterpart

Functionalized glycidyl methacrylate based polymers as stationary phases for protein retention

Rheological properties, stability and sensory evaluation of low-cholesterol mayonnaises prepared using egg yolk granules as emulsifying agent