ArticleFoods (Basel, Switzerland)2026
Rheological and Physicochemical Properties of Mayonnaise Enriched with Functional Vegetable Oils: A Comparative Screening Study.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Sixteen functional vegetable oils were incorporated at a 20% substitution level into a standard mayonnaise formulation to assess the impact of fatty acid composition on physicochemical, textural, rheological, and microstructural properties. Color analysis revealed substantial variation in yellowness (b* = 11.37-30.08) and lightness (L* = 74.39-82.31), while pH remained unaffected across all formulations (3.3-3.6). Texture analysis demonstrated that PUFA-rich oils, particularly linseed, thistle, and corn, produced markedly lower consistency values (17.02-18.68 N·s) compared to MUFA-rich counterparts (up to 69.95 N·s), indicating weaker interfacial network organization. All formulations exhibited non-Newtonian shear-thinning behavior described by the power law model (K = 90.12-130.63 Pa·s
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