Molecular and functional characteristics of purified gum from Australian chia seeds-Reference-Cited by-同舟云学术

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Molecular and functional characteristics of purified gum from Australian chia seeds

Published:2016-01 Issue: Volume:136 Page:128-136
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Timilsena Yakindra Prasad,Adhikari Raju,Kasapis Stefan,Adhikari Benu

Funder

RMIT University, Melbourne, Australia

CSIRO, Australia

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference40 articles.

1. Microstructure, chemical composition and mucilage exudation of chia (Salvia hispanica L.) nutlets from Argentina;Capitani;Journal of the Science of Food and Agriculture,2013

2. Rheological properties of aqueous dispersions of chia (Salvia hispanica L.);Capitani;Journal of Food Engineering,2015

3. Structural and thermal characterization of galactomannans from non-conventional sources;Cerqueira;Carbohydrate Polymers,2011

4. Gelling properties of chia seed and flour;Coorey;Journal of Food Science,2014

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