Rheological properties and stability of low-in-fat dressings prepared with high-pressure homogenized yeast

► High-pressure homogenized yeast dispersions as emulsifier in low-in-fat dressings. ► Particle size increased with the increase of starch concentration. ► Dressings behaved as pseudoplastic fluids in steady flow measurements. ► Dressings behaved as weak-gel in dynamic viscoelasticity measurements. ► Yeast dressings are stable to coalescence after 28 days of quiescent storage.