Rheology of dispersions and emulsions composed of chia mucilage and its application in food.
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DOI: 10.1002/jsfa.11921
Abstract: Chia mucilage (CM) is an emerging resource in food applications. However, the mechanism of this biopolymer as a stabilizer/emulsifier ingredient is not yet well defined. A non-uniform viscoelastic tridimensional network was observed on emulsions with… read more here.
Keywords: chia mucilage; food; rheology; dispersions emulsions ... See more keywords
Unraveling the relationship between conditions of ultrasonic-assisted extraction of chia mucilage and viscosity.
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DOI: 10.1002/jsfa.12300
Abstract: BACKGROUND The application of chia mucilage remains still restricted due to the difficulty in achieving high extraction yields. The effect of ultrasonic-assisted extraction (UAE) conditions (temperature, seed:water ratio and time) on the rheological properties of… read more here.
Keywords: chia mucilage; extraction; viscosity; seed ... See more keywords