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The effect of replacement of soybean oil (SBO) with 0, 5, 10, 15, and 20% palm kernel based‐diacylglycerol (PKDG) which were referred to as SD1000, SD9505, SD9010, SD8515, and SD8020 formulations, respectively, on the rheological properties, textural properties, and storage stability of mayonnaise were evaluated in this study. Emulsion stability results demonstrated no significant differences (P >...