Development and characterization of functional O/W emulsions with chia seed (Salvia hispanica L.) by-products

scientific article published on 4 August 2016

Development and characterization of functional O/W emulsions with chia seed (Salvia hispanica L.) by-products is …
instance of (P31):
scholarly articleQ13442814

External links are
P356DOI10.1007/S13197-016-2295-8
P8608Fatcat IDrelease_jat45i4exzf3ngy4lagtrsluta
P932PMC publication ID5055885
P698PubMed publication ID27784915

P50authorVanesa Yanet IxtainaQ86932898
Luciana Magdalena JulioQ91399804
P2093author name stringMabel Cristina Tomás
Mariela Fernández
Rosa Maria Torres Sánchez
Susana María Nolasco
P2860cites workTURBISCAN MA 2000: multiple light scattering measurement for concentrated emulsion and suspension instability analysisQ34014451
The promising future of chia, Salvia hispanica L.Q36455964
Chemical and Functional Properties of Chia Seed (Salvia hispanica L.) GumQ38285048
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 emulsionsQ43520484
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 ArgentinaQ47895333
TURBISCAN MA 2000: multiple light scattering measurement for concentrated emulsion and suspension instability analysisQ54239849
Hydrocolloids at interfaces and the influence on the properties of dispersed systemsQ58414079
Caseins in emulsions: interfacial properties and interactionsQ58414129
Microencapsulating properties of sodium caseinateQ73770133
Possible implications for health of the different definitions of dietary fibreQ83468354
Molecular and functional characteristics of purified gum from Australian chia seedsQ86705361
Emulsification properties of a novel hydrocolloid (Angum gum) for d-limonene droplets compared with Arabic gumQ87029067
P433issue8
P921main subjectchiaQ1071585
P304page(s)3206-3214
P577publication date2016-08-04
P1433published inJournal of Food Science and TechnologyQ15750183
P1476titleDevelopment and characterization of functional O/W emulsions with chia seed (Salvia hispanica L.) by-products
P478volume53

Reverse relations

cites work (P2860)
Q93032937Chia (Salvia hispanica L.) a Promising Alternative for Conventional and Gelled Emulsions: Technological and Lipid Structural Characteristics
Q42367392Chia seed (Salvia Hispanica L.) added yogurt reduces short-term food intake and increases satiety: randomised controlled trial
Q47691972Cold extraction method of chia seed mucilage (Salvia hispanica L.): effect on yield and rheological behavior

Search more.