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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

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