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