Assessment of Chemical, Physicochemical, and Lipid Stability Properties of Gelled Emulsions Elaborated with Different Oils Chia (Salvia hispanica L.) or Hemp (Cannabis sativa L.) and Pseudocereals

Gelled emulsion (GE) systems are one of the novel proposals for the reformulation of meat products with healthier profiles. The aims of this research were (i) to develop gelled emulsions using pseudocereal flours (amaranth, buckwheat, teff, and quinoa) and vegetable oils (chia oil, hemp oil, and the...

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Bibliografiske detaljer
Udgivet i:Foods
Main Authors: Botella-Martínez, Carmen, Pérez-Álvarez, José Ángel, Sayas-Barberá, Estrella, Fernández-López, Juana, Viuda-Martos, Manuel
Format: Artigo
Sprog:Inglês
Udgivet: MDPI 2021
Fag:
Article
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC8306450/
https://ncbi.nlm.nih.gov/pubmed/34202638
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10071463
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