*2.4. Microstructure*

An Olympus BX53F optical microscope (Olympus, Tokyo, Japan) was used to evaluate the mayonnaise's microstructure. An amount of each sample was deposited until a very thin and homogeneous layer developed on the slide and images were obtained with 100× magnification and acquired with a QCAM fast 1934 (QImaging, Surrey, BC, Canada), equipped with a 55 mm objective. Images were elaborated through the Software "Image Pro Plus 7.0" (Media cybernetic, Inc., Rockville, MD, USA).
