Chia (<i>Salvia hispanica</i> L.) a Promising Alternative for Conventional and Gelled Emulsions: Technological and Lipid Structural Characteristics

Chia (<i>Salvia hispanica</i> L.) a Promising Alternative for Conventional and Gelled Emulsions: Technological and Lipid Structural Characteristics

Chia (<i>Salvia hispanica</i> L.) is an oilseed plant which contains proteins of high biological value and other healthy components with interesting technological properties. For these reasons, chia could be a promising option for the formation and stabilization of oil-in-water emulsions...

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Bibliographic Details
Main Authors: Irene Muñoz-González, Esther Merino-Álvarez, Marina Salvador, Tatiana Pintado, Claudia Ruiz-Capillas, Francisco Jiménez-Colmenero, Ana M. Herrero
Format: Article
Language:English
Published: MDPI AG 2019-04-01
Series:Gels
Subjects:
chia protein
conventional emulsion
emulsion gel
lipid structure
technological properties
Online Access:https://www.mdpi.com/2310-2861/5/2/19

Internet

https://www.mdpi.com/2310-2861/5/2/19

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