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Development and characterization of functional O/W emulsions with chia seed (Salvia hispanica L.) by-products
The present work investigated the physicochemical properties of O/W emulsions containing functional ingredients (oil with high ω-3 fatty acid content, protein and/or soluble fiber) from chia seeds. The effect of different protein–carbohydrate combinations (sodium caseinate and lactose, sodium casein...
Enregistré dans:
| Publié dans: | J Food Sci Technol |
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| Auteurs principaux: | , , , , , |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
Springer India
2016
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| Sujets: | |
| Accès en ligne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5055885/ https://ncbi.nlm.nih.gov/pubmed/27784915 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-016-2295-8 |
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