Utilization of cold pressed chia seed oil waste in a low-fat salad dressing as natural fat replacer
Author:
Affiliation:
1. Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering; Yildiz Technical University; Istanbul Turkey
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12694/fullpdf
Reference22 articles.
1. Viscoelasticity of chia (Salvia hispanica L.) seed mucilage dispersion in the vicinity of an oil-water interface;Avila-de la Rosa;Food Hydrocolloids,2015
2. Rheological properties of aqueous dispersions of chia (Salvia hispanica L.) mucilage;Capitani;Journal of Food Engineering,2015
3. Hydrocolloids as emulsifiers and emulsion stabilizers;Dickinson;Food Hydrocolloids,2009
4. Rheological properties and stability of model salad dressing emulsions prepared with a dry-heated soybean protein isolate-dextran mixture;Diftis;Food Hydrocolloids,2005
5. Rheological properties and stability of low-in-fat dressings prepared with high-pressure homogenized yeast;Fernandez;Journal of Food Engineering,2012
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