Development and characterization of functional O/W emulsions with chia seed (<i>Salvia hispanica</i> L.) by-products
The present work investigated the physicochemical properties of O/W emulsions containing functional ingredients (oil with high x-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...
Guardado en:
| Autores principales: | Julio, Luciana Magdalena, Ixtaina, Vanesa Yanet, Fernández, Mariela Alejandra, Torres Sánchez, Rosa María, Nolasco, Susana María, Tomás, Mabel Cristina |
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| Formato: | Articulo |
| Lenguaje: | Inglés |
| Publicado: |
2016
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| Materias: | |
| Acceso en línea: | http://sedici.unlp.edu.ar/handle/10915/106801 http://europepmc.org/backend/ptpmcrender.fcgi?accid=PMC5055885&blobtype=pdf |
| Aporte de: |
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