2.7.1. Rheological Analysis

All rheological analyses, i.e., flow behavior properties, dynamic rheological properties, and 3-ITT rheological properties of vegan mayonnaise prepared with byproduct gums, were determined using a temperature-controlled rheometer (MCR 302, Anton Paar, Austria) at 25 ◦C.

### 2.7.2. Zeta Potential and Particle Size

The zeta(ζ-)-potential, the oil particle size (d32), and polydispersity index (PdI) were measured by a particle size meter (Nanosizer, Malvern Instruments, Malvern, Worcestershire, UK) with electrophoresis and dynamic light scattering system in the continuous phase of the mayonnaise samples. Until the measurement, the samples were diluted 500 times with ultrapure water and then homogenized by mixing in an ultrasonic water bath. This procedure was repeated in triplicate for each sample by using the Zeta potential measurement, and the averages of the values and the standard deviations were determined.
