ArticleACS omega2026
The Impact of Refined, Bleached, and Deodorized Palm Oil and Sunflower Lecithin on the Physicochemical Properties and Oxidative Stability of Egg-Free Mayonnaise.
Article in ACS omega, 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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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Authors and funding
8 authors.
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Abstract
This study investigated the potential of refined, bleached, and deodorized palm oil (RBD PO) and sunflower lecithin (SL) as egg-yolk replacers in egg-free mayonnaise. Formulations containing RBD PO (5-15%) and SL (1-3%), individually and in combination, were evaluated for physicochemical, textural, microstructural, and oxidative properties. No significant differences in pH or water activity were observed (
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