Rheological characteristics and physicochemical stability of dressing-type emulsions made of oil bodies-egg yolk blends

► Exploitation of two types of oil body creams in the preparation of dressing-type emulsions. ► Egg yolk protein inability to penetrate and adsorb at the mixed oil body protein-phospholipids interface. ► Oil droplet surface-egg yolk protein interactions, contributing to emulsion structure and rheology. ► Physical stability of oil droplets enhanced by egg yolk presence.