scholarly article | Q13442814 |
P356 | DOI | 10.1007/S13197-016-2295-8 |
P8608 | Fatcat ID | release_jat45i4exzf3ngy4lagtrsluta |
P932 | PMC publication ID | 5055885 |
P698 | PubMed publication ID | 27784915 |
P50 | author | Vanesa Yanet Ixtaina | Q86932898 |
Luciana Magdalena Julio | Q91399804 | ||
P2093 | author name string | Mabel Cristina Tomás | |
Mariela Fernández | |||
Rosa Maria Torres Sánchez | |||
Susana María Nolasco | |||
P2860 | cites work | TURBISCAN MA 2000: multiple light scattering measurement for concentrated emulsion and suspension instability analysis | Q34014451 |
The promising future of chia, Salvia hispanica L. | Q36455964 | ||
Chemical and Functional Properties of Chia Seed (Salvia hispanica L.) Gum | Q38285048 | ||
Thermal and physicochemical properties and nutritional value of the protein fraction of Mexican chia seed (Salvia hispanica L.). | Q42749711 | ||
Effects of sodium caseinate concentration and storage conditions on the oxidative stability of oil-in-water emulsions | Q43520484 | ||
Isolation and characterization of proteins from chia seeds (Salvia hispanica L.). | Q46157514 | ||
Microstructure, chemical composition and mucilage exudation of chia (Salvia hispanica L.) nutlets from Argentina | Q47895333 | ||
TURBISCAN MA 2000: multiple light scattering measurement for concentrated emulsion and suspension instability analysis | Q54239849 | ||
Hydrocolloids at interfaces and the influence on the properties of dispersed systems | Q58414079 | ||
Caseins in emulsions: interfacial properties and interactions | Q58414129 | ||
Microencapsulating properties of sodium caseinate | Q73770133 | ||
Possible implications for health of the different definitions of dietary fibre | Q83468354 | ||
Molecular and functional characteristics of purified gum from Australian chia seeds | Q86705361 | ||
Emulsification properties of a novel hydrocolloid (Angum gum) for d-limonene droplets compared with Arabic gum | Q87029067 | ||
P433 | issue | 8 | |
P921 | main subject | chia | Q1071585 |
P304 | page(s) | 3206-3214 | |
P577 | publication date | 2016-08-04 | |
P1433 | published in | Journal of Food Science and Technology | Q15750183 |
P1476 | title | Development and characterization of functional O/W emulsions with chia seed (Salvia hispanica L.) by-products | |
P478 | volume | 53 |
Q93032937 | Chia (Salvia hispanica L.) a Promising Alternative for Conventional and Gelled Emulsions: Technological and Lipid Structural Characteristics |
Q42367392 | Chia seed (Salvia Hispanica L.) added yogurt reduces short-term food intake and increases satiety: randomised controlled trial |
Q47691972 | Cold extraction method of chia seed mucilage (Salvia hispanica L.): effect on yield and rheological behavior |
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