Three interval thixotropy test (3ITT) in food applications: A novel technique to determine structural regeneration of mayonnaise under different shear conditions Omer Said Toker, Salih Karasu, Mustafa Tahsin Yilmaz, Safa Karaman PII: S0963-9969(15)00050-2 DOI: doi: 10.1016/j.foodres.2015.02.002 Reference: FRIN 5685 To appear in: Food Research International Received date: 30 November 2014 Accepted date: 10 February 2015 Please cite this article as: Toker, O.S., Karasu, S., Yilmaz, M.T. & Karaman, S., Three interval thixotropy test (3ITT) in food applications: A novel technique to determine structural regeneration of mayonnaise under different shear conditions, Food Research International (2015), doi: 10.1016/j.foodres.2015.02.002 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.