Egg Yolk-Free Vegan Mayonnaise Preparation from Pickering Emulsion Stabilized by Gum Nanoparticles with or without Loading Olive Pomace Extracts

• Alican Akcicek,
• Salih Karasu,
• Fatih Bozkurt,
• Selma Kayacan

Affiliations

Alican Akcicek

Faculty of Chemical and Metallurgical Engineering Department of Food Engineering, Yildiz Technical University, Istanbul, Turkey

Salih Karasu

Faculty of Chemical and Metallurgical Engineering Department of Food Engineering, Yildiz Technical University, Istanbul, Turkey

Fatih Bozkurt

Faculty of Chemical and Metallurgical Engineering Department of Food Engineering, Yildiz Technical University, Istanbul, Turkey

Selma Kayacan

Faculty of Chemical and Metallurgical Engineering Department of Food Engineering, Yildiz Technical University, Istanbul, Turkey