Development and Characterization of Functional O/W Emulsions with Chia Seed (<em>Salvia hispanica</em> L.) by-Products

Physicochemical properties of O/W emulsions containing functional ingredients (high ω-3 fatty acid content, protein, and soluble fiber) from chia seeds with different protein–carbohydrate combinations (sodium caseinate-lactose, sodium caseinate-maltodextrin, and chia protein-rich fraction-maltodextr...

Fuld beskrivelse

Bibliografiske detaljer

Principais autores:	Luciana M. Julio, Vanesa Y. Ixtaina, Mabel C. Tomás
Format:	Artigo
Sprog:	Inglês
Udgivet:	MDPI AG 2020-09-01
Serier:	Proceedings
Fag:	chia by-products chia mucilage O/W emulsions ω-3 fatty acids chia protein-rich fractions
Online adgang:	https://www.mdpi.com/2504-3900/53/1/20
Tags:	Tilføj Tag Ingen Tags, Vær først til at tagge denne postø!