Stability of oil-in-water (O/W) emulsions with chia ( Salvia hispanica L.) mucilage-Reference-Cited by-同舟云学术

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Stability of oil-in-water (O/W) emulsions with chia ( Salvia hispanica L.) mucilage

Published:2016-12 Issue: Volume:61 Page:537-546
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Capitani Marianela I.,Nolasco Susana M.,Tomás Mabel C.

Funder

Agencia Nacional de Promoción Científica y Tecnológica (ANPCyT, PICT

Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET, PIP

Universidad Nacional de La Plata (UNLP

Universidad Nacional del Centro de la Provincia de Buenos Aires

CONICET

Universidad Nacional del Centro de la Provincia de Buenos Aires (UNCPBA)

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference40 articles.

1. Official methods of analysis;AOAC,1990

2. Official methods and recommended practices of the AOCS;AOCS,1998

3. Viscoelasticity of chia (Salvia hispanica L.) seed mucilage dispersion in the vicinity of an oil-water interface;Ávila-de la Rosa;Food Hydrocolloids,2015

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

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

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