Mayonnaise Is a Thermodynamically Unstable Emulsion
Never forget that mayonnaise Is a thermodynamically unstable emulsion. If you are prone to forgetting, and want a reminder, delve into this study: “Effect of dietary proteins on mayonnaise techno-functionality and rheology: A Review,” Wahab Ali Khan, Muhammad Waseem, Iqra Yasmin, Syed Abdul Wadood, Aiza Qamar, Muhammad Rizwan Javed, Muhammad Saleem, and Crossby Osei Tutu, […]
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