Frédéric Renou

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

Antioxidant, Antimicrobial and Antiviral Properties of Herbal Materials

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

Antioxidant Activity of Thyme Waste Extract in O/W Emulsions

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

Impact of chemical composition of xanthan and acacia gums on the emulsification and stability of oil-in-water emulsions