Publications by authors named "Heng-I Hsu"
Article Synopsis
- Mayonnaise is a thick emulsion made from egg yolk, oil, and vinegar, but it's high in fat, leading to the need for low-fat alternatives.
- This study tested medium-chain triglycerides (MCTs) mixed with soybean and olive oil to see how they affect the texture, physical properties, and taste of low-fat mayonnaise.
- Results showed that MCTs helped maintain the desired texture and sensory qualities of mayonnaise while being more acceptable as a low-fat option.
