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...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-09-01
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| Series: | Proceedings |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2504-3900/53/1/20 |