Mayonnaise is a semisolid oil‐in‐water (O/W) emulsion which is made through the careful
blending of oil, vinegar, egg yolk, and spices (especially mustard). In addition, mayonnaise …

Cactus mucilage (CMU) have been widely studied in various applications. This review
addresses the sources, extraction methods, composition, biological properties and CMU …

The increasing preference of vegetarian and vegan diets has led to the development of new
and diverse food formulations based on plant proteins with high nutritive value. Industrial …

The aim of this work was to characterize the mucilage extracted from six species of O puntia.
The species studied were as follows: O. atropes, O. tomentosa, O. hyptiacantha, O …

Mayonnaise is an emulsion basically composed of vegetable oil, an acidifying agent, and
eggs; it is one of the most consumed foods in the world. Recently, there has been a trend …

Nopal mucilages are of interest due to a variety of potential applications, which include their
use as thickeners and rheological modifiers. In this work, changes in molecular …

Cactus pear mucilage is a novel, inexpensive hydrocolloid that is used to add nutrients,
body and texture to functional food products. However, varied physicochemical and …

In this study, 19 phenolic compounds were detected using high-throughput instrument ultra
performance liquid chromatography with electrospray ionization tandem mass spectrometry …

Mucilage extracted from the parenchymatous and chlorenchymatous tissues of Opuntia
robusta were obtained using water or ethanol as the extraction solvent. The changes in the …

Mucilages are valuable to the food industry, but the solvents used to extract and concentrate
them are detrimental to the environment. Therefore, environmentally friendly technologies …