Paper Number
PO46                         My Program 

Session
Poster Session

Title
Eggless vegan food emulsions

Presentation Date and Time
October 22, 2025 (Wednesday) 6:30

Track / Room
Poster Session / Sweeney Ballroom E+F

Authors (Click on name to view author profile)

  1. Nikolova, Nadia (University of Illinois Chicago, Chemical Engineering)
  2. Cai, Anna (University of Illinois Chicago, Chemical Engineering)
  3. Ramirez, Angelica (University of Illinois Chicago, Chemical Engineering)
  4. Baier, Stefan K. (The University of Queensland)
  5. Sharma, Vivek (University of Illinois Chicago)

Author and Affiliation Lines (in printed abstract book)
Nadia Nikolova1, Anna Cai1, Angelica Ramirez1, Stefan K. Baier2 and Vivek Sharma1
1Chemical Engineering, University of Illinois Chicago, Chicago, IL; 2The University of Queensland, Brisbane, Australia

Speaker / Presenter 
Nikolova, Nadia

Keywords
experimental methods; applied rheology; colloids; emulsions; non-Newtonian fluids; surfactants; suspensions

Text of Abstract
Food emulsions like mayonnaise, hollandaise, aioli, etc. that are used as dressing, dips, or sauce bases are often egg-based. In this poster, we present the challenges and opportunities in emulating such dense emulsions using plant-based proteins. We focus primarily on consistency, shelf-life, dispensing, emulsification, processability, and consumer experience or preferences set by the flow behavior. We characterize the shear and extensional rheology response of animal and plant-based emulsions and study the interfacial and bulk rheology of protein-polysaccharide mixtures utilized in making such emulsions.