Rheological matchup of real and plant-based mayo: gel strength, strain overshoot, and yielding, plus the extended Cox-Merz rule.

Mayonnaise is a dense oil-in-water emulsion with over 65% oil, vinegar (or lime juice), and egg as an emulsifier or stabilizer. Conventional mayonnaise, an animal-based (AB) formulation, has flow behavior suitable for dispensing, spooning, spreading,…

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