Assessing the functional and physicochemical properties of chia seed mucilage extracted using an innovative extraction method-Reference-Cited by-同舟云学术

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Assessing the functional and physicochemical properties of chia seed mucilage extracted using an innovative extraction method

Published:2024-11 Issue: Volume:156 Page:110342
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Solanki Divyang^ORCID,Dhungana Pramesh,Tan Qiu Yi,Badin Regis^ORCID,Bhandari Bhesh,Sahu Jatindra K.,Prakash Sangeeta^ORCID

Funder

University of Queensland

Publisher

Elsevier BV

Reference109 articles.

1. Functional properties and physicochemical characteristics of tamarind (Tamarindus indica L.) seed mucilage powder as a novel hydrocolloid;Alpizar-Reyes;Journal of Food Engineering,2017

2. Rheological properties of tamarind (Tamarindus indica L.) seed mucilage obtained by spray-drying as a novel source of hydrocolloid;Alpizar-Reyes;International Journal of Biological Macromolecules,2018

3. Optimisation of aqueous extraction of gum from durian (durio zibethinus) seed: A potential, low cost source of hydrocolloid;Amid;Food Chemistry,2012

4. How drying methods can influence the characteristics of mucilage obtained from chia seed and psyllium husk;Antigo;Ciência Rural,2020

5. Chia seed mucilage as a potential encapsulating agent of a natural food dye;Antigo;Journal of Food Engineering,2020

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Engineering plant-based Pickering emulsions as highly stable dairy cream alternatives using a binary mixture of particle stabilisers;Food Hydrocolloids;2025-02

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