The book entitled 'Rheology of Mayonnaise' is structured in three chapters. Chapter 1 focuses on mayonnaise-type food emulsions with increased biological value, covering the development of technology for obtaining such emulsions, physico-chemical quality indices, intensity of accumulation of oxidation products during the preservation process, and microstructure of these emulsions throughout preservation.Chapter 2 delves into the research of rheological characteristics of mayonnaise with different varieties of honey added. Chapter 3 explores the physicochemical, rheological, and microstructural properties of low-fat mayonnaise manufactured with hydrocolloids from Dioscorea rotundata as a fat substitute.