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Bioscience, Biotechnology, and Biochemistry Volume 80, 2016 - Issue 4
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Food & Nutrition Science

Destabilization of mayonnaise induced by lipid crystallization upon freezing

Yayoi MiyagawaDivision of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Sakyo-ku, Kyoto, Japan
,
Takenobu OgawaDivision of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Sakyo-ku, Kyoto, Japan;Division of Agronomy and Horticultural Science, Graduate School of Agriculture, Kyoto University, Uji, Kyoto, Japan
,
Kyuya NakagawaDivision of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Sakyo-ku, Kyoto, Japan
&
Shuji AdachiDivision of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Sakyo-ku, Kyoto, JapanCorrespondence[email protected]
Pages 786-790 | Received 06 Oct 2015, Accepted 16 Nov 2015, Published online: 13 Jan 2016

Citations (18)

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Kazutaka Katsuki, Yayoi Miyagawa, Kyuya Nakagawa & Shuji Adachi. (2017) Liquid–solid phase equilibria and the frozen ratio of ternary aqueous solution of acetic acid and sodium chloride. International Journal of Food Properties 20:sup2, pages 1848-1855.
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Articles from other publishers (17)

Min Li, Lauren Doyle, Raul Velazquez, Philipus Pangloli & Tao Wu. (2023) The amount of vinegar added before and after emulsification affects the physical property and stability of mayonnaise. LWT 182, pages 114899.
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Zhi-Xuan Huang, Wei-Feng Lin, Yin Zhang & Chuan-He Tang. (2022) Outstanding Freeze-Thaw Stability of Mayonnaise Stabilized Solely by a Heated Soy Protein Isolate. Food Biophysics 17:3, pages 335-343.
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Zhi-Xuan Huang, Wei-Feng Lin, Yin Zhang & Chuan-He Tang. (2022) Freeze-thaw-stable high internal phase emulsions stabilized by soy protein isolate and chitosan complexes at pH 3.0 as promising mayonnaise replacers. Food Research International 156, pages 111309.
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Oliver Gmach, Johannes Golda & Ulrich Kulozik. (2022) Freeze-thaw stability of emulsions made with native and enzymatically modified egg yolk fractions. Food Hydrocolloids 123, pages 107109.
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Yayoi MIYAGAWA. (2021) Crystallization Kinetics of Low-Melting Point Vegetable Oils油脂の結晶化動力学に関する研究－低融点の植物油の結晶化とO/Wエマルションの不安定化－. Japan Journal of Food Engineering 22:3, pages 67-75.
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Yayoi Miyagawa, Mao Yoshida & Shuji Adachi. (2020) Crystallisation kinetics of rice bran and soybean oils during storage at low temperature. Food and Bioproducts Processing 120, pages 123-130.
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Yayoi Miyagawa, Hiroyuki Fujita & Shuji Adachi. (2020) Oil-water Separation of Mayonnaises and Semisolid Dressings by Freezing and Thawing. Food Science and Technology Research 26:1, pages 111-118.
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Yudai Chizawa, Yayoi Miyagawa, Mao Yoshida & Shuji Adachi. (2019) Effect of crystallization of oil phase on the destabilization of O/W emulsions containing vegetable oils with low melting points. Colloids and Surfaces A: Physicochemical and Engineering Aspects 582, pages 123824.
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M. Yoshida, Y. Miyagawa, H. Fujita & S. Adachi. (2019) Crystallization kinetics of safflower and olive oils during low-temperature storage. Grasas y Aceites 70:4, pages 331.
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Yayoi Miyagawa, Mao Yoshida, Yudai Chizawa & Shuji Adachi. (2019) Induction Periods for Lipid Crystallization of Various Vegetable Oils. Journal of Oleo Science 68:1, pages 45-52.
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Yayoi Miyagawa, Takenobu Ogawa & Shuji Adachi. (2018) An Accelerated Method for Estimating the Dispersion Stability of Mayonnaise by Oil-Water Separation under Reduced Pressure. Journal of the American Oil Chemists' Society 95:11, pages 1367-1372.
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Islam Muhammad Shariful, Nakako Katsuno & Takahisa Nishizu. (2018) Kinetic Analysis of Freeze-Thaw Stability of Mayonnaise. Foods 7:5, pages 75.
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Yayoi Miyagawa, Mao Yoshida, Kyuya Nakagawa & Shuji Adachi. (2018) Kinetic Analysis of Rapeseed Oil Crystallization during Isothermal Storage. Crystal Growth & Design 18:2, pages 642-650.
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Islam M. Shariful, Nakako Katsuno & Takahisa Nishizu. (2018) FACTORS AFFECTING MAYONNAISE DESTABILIZATION DURING FREEZING. Reviews in Agricultural Science 6:0, pages 72-80.
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Kazutaka Katsuki, Yayoi Miyagawa, Kyuya Nakagawa & Shuji Adachi. (2017) Dispersion Stability of O/W Emulsions with Different Oil Contents Under Various Freezing and Thawing Conditions. Journal of Food Science 82:7, pages 1569-1573.
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Yayoi Miyagawa, Keisuke Shintani, Kazutaka Katsuki, Kyuya Nakagawa & Shuji Adachi. (2017) Thermal and structural changes of rapeseed oil during isothermal storage at low temperature. Food Structure 11, pages 8-15.
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C. Ishibashi, H. Hondoh & S. Ueno. (2016) Influence of morphology and polymorphic transformation of fat crystals on the freeze-thaw stability of mayonnaise-type oil-in-water emulsions. Food Research International 89, pages 604-613.
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