Thank you for your work on preparing this paper. I have some comments, queries and questions.

P2, Line 28: KEY WORDS. Please use spell check. No need to use acronyms for KEY WORDs Legend.
P4. Line 42: “cannot” is this because of food allergies or personal preference? Please note your later comment P19, Line 385 - 386

P5 Line 63 - 65: you mention: “dietary fiber, which may offer plenty of health benefits. These properties enable YMG to be used in commercial applications, especially in the food industry.”
Please include a table showing nutritional data of YMG vs regular mayonnaise and or other studies.
P5. Line 78: please specify vegetable oil specification.
Line 77: Aquafaba powder, please supply specification.
Line 80: “species” ?

For emulsion preparations, you should provide accurate information about water hardness and pH

Index of Stability
P11. You state VM with YMG incorporated had maximum stability of 97.9%, but then you compare stability of vegan mayonnaise also made from the plant hydrocolloid such as gum Arabic (approximately 93%) (Ali & EL Said, 2020), and durian seed gum (80.3%) (Cornelia et al., 2015), slightly lower than the stability of vegan mayonnaise made from xanthan gum (99%) (Naji- Tabasi et al., 2019).
For clarity please put this data into table.
Line 202: “competitive”. Do you mean commercially, or functionally?

P13. Line 253 - 261 Do you have any thoughts or hypotheses on the possible results of YMG-VM emulsions produced using high-shear blender/homogenizer with more energy input.

P14. Line 282 - 283 I believe you meant to say: related to partial fat crystallization “than” ice formation.

P15. Line 290 - 294 please note Winterization is an old terminology. It is more commonly referred to as Fractionation.
Note: Wassell, P., Bonwick, G., Smith, C.J., Almiron-Roig, E. & Young, N.W.G. (2010). Towards a multidisciplinary approach to structuring in reduced saturated fat-based systems – a review. International Journal of Food Science & Technology, 45, 642–655.

P16. Line 314 - 315: You say: “gel-like structure of YMG, which enhances “springiness” of the emulsion. Do you mean YMG enhances viscoelastic properties? Please explain with reference.

P16 - P17: 3.2.2 Physical stability. Have you considered using a
co-structuring material to enhance interfacial longevity?

P18 Line 361 - 362: please check this sentence. “The microstructure of mayonnaise is a compact packing of oil droplets due to the high oil content of oil (70-80%) and the water and soluble constituents around the emulsified oil system.”

P18 Line 364 - 367: You mentioned ompactly-packed oil droplets can increase the viscosity of the emulsion and maintain droplet stability. Have you considered High Internal Phase Ratio Emulsions?
Wassell, et al.(2010). Towards a multidisciplinary approach to structuring in reduced saturated fat-based systems – a review. International Journal of Food Science & Technology, 45, 642–655.

P19 TABLE 2. Please specify number of panelists for Sensory assessment of acceptance and preference. Thank you.

References. Please note:
David Julian McClements. (2015). Food Emulsions: Principles, Practices, and Techniques. CRC press.
McClements, D. (2015). Food emulsions: principles, practices, and techniques.
Possibly you may have duplicated the same reference. Please check.

Kind regards

Thank you for your revision. I have no further comments and wish you success with this research..