Assessing the structural properties and physical stability of mayonnaises made with olive oil, with reference to its phenolic content and composition. A very detailed investigation has finally shed some light on this relatively unknown topic. We asked Professor Paola Pittia and Doctor Carla Di Mattia from the University of Teramo to describe their most recent findings, detailed in their paper Role of olive oil phenolics in physical properties and stability of mayonnaise-like emulsions”, published in the prestigious Food Chemistry magazine

Fonte: The best oil for mayonnaise :: OlioOfficina Globe