Cinnamaldehyde‐loaded Pickering emulsions and high internal phase Pickering emulsions as eggless mayonnaise substitutes: from the rheology and oral processing perspectives
The present study presents an effective strategy for developing cinnamaldehyde-loaded PEs and HIPPEs as mayonnaise alternatives through modulation of rheological and tribological performances. © 2025 Society of Chemical Industry.
Authors
- Keqian Zhu (ORCID: https://orcid.org/0000-0003-0245-6370)
- Qian Ding (ORCID: https://orcid.org/0000-0001-8024-5064)
- Qingrong Huang (ORCID: https://orcid.org/0000-0001-8637-0229)
- Fangwei Yang (ORCID: https://orcid.org/0000-0002-5084-0775)
- Yaosong Wang (ORCID: https://orcid.org/0000-0002-4837-5798)
- Shuqin Xia (ORCID: https://orcid.org/0000-0003-3042-0682)
- Qiyan Zhao
- Xuejiao Wang (ORCID: https://orcid.org/0000-0001-7054-9240)
- Tingting Feng (ORCID: https://orcid.org/0009-0001-2281-5628)
Institutions
- Rutgers, The State University of New Jersey (US)
- Kunming University of Science and Technology (CN)
- Jiangnan University (CN)
- Nanjing Forestry University (CN)
- State Key Laboratory of Food Science and Technology (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-07-24
- DOI
- https://doi.org/10.1002/jsfa.70053
- Citations
- 1
- Primary Topic
- Proteins in Food Systems
- Type
- article
- Field-Weighted Citation Impact
- 1.16
Funders
- National Natural Science Foundation of China