Development and Characterization of Gelled Double Emulsions Based on Chia (Salvia hispanica L.) Mucilage Mixed with Different Biopolymers and Loaded with Green Tea Extract (Camellia sinensis)

The aim of this research was to develop and characterize five gelled double emulsions based on chia mucilage (CM) and different biopolymers (κ-carrageenan, C; locust bean gum, L; thixogum, T; and whey protein concentrate, W) loaded with green tea extract (GTE). Gelled double emulsions consisted of W...

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Опубликовано в: :Foods
Главные авторы: Guzmán-Díaz, Diana A., Treviño-Garza, Mayra Z., Rodríguez-Romero, Beatriz A., Gallardo-Rivera, Claudia T., Amaya-Guerra, Carlos Abel, Báez-González, Juan G.
Формат: Artigo
Язык:Inglês
Опубликовано: MDPI 2019
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Article
Online-ссылка:https://ncbi.nlm.nih.gov/pmc/articles/PMC6963928/
https://ncbi.nlm.nih.gov/pubmed/31847092
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods8120677
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