Rheological and microstructural properties of the chia seed polysaccharide-Reference-Cited by-同舟云学术

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Rheological and microstructural properties of the chia seed polysaccharide

Published:2015-11 Issue: Volume:81 Page:991-999
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

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

Funder

RMIT University

CSIRO (Manufacturing Flagship), Melbourne, Australia

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference45 articles.

1. Chia seeds: microstructure, mucilage extraction and hydration;Muñoz;J. Food Eng.,2012

2. Chemical and functional properties of chia seed (Salvia hispanica L.) gum;Segura-Campos;Int. J. Food Sci.,2014

3. Structure of chia seed polysaccharide exudate;Lin;Carbohydr. Polym.,1994

4. Determining and modeling rheological characteristics of quince seed gum;Abbastabar;Food Hydrocoll.,2015

5. Thermal and rheological properties of a family of botryosphaerans produced by Botryosphaeria rhodina MAMB-05;Fonseca;Molecules,2011

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