Prospects of using non-thermal technologies for chia seed mucilage extraction-Reference-Cited by-同舟云学术

Prospects of using non-thermal technologies for chia seed mucilage extraction

Published:2024 Issue:4 Volume:2 Page:993-1010
ISSN:2753-8095
Container-title:Sustainable Food Technology
language:en
Short-container-title:Sustainable Food Technol.

Author:

Solanki Divyang¹²,Oey Indrawati²³,Prakash Sangeeta¹^ORCID,Bhandari Bhesh¹,Sahu Jatindra K.⁴

Affiliation:

1. School of Agriculture and Food Sustainability, The University of Queensland, Brisbane, QLD, 4072, Australia

2. Department of Food Science, University of Otago, Dunedin, 9054, New Zealand

3. Riddet Institute, Palmerston North, 4474, New Zealand

4. Food Customization Research Lab, Centre for Rural Development and Technology, Indian Institute of Technology Delhi, New Delhi, 110 016, India

Abstract

This review summarized the use and prospects of non-thermal technologies for extracting and modifying chia seed mucilage, which has food hydrocolloid properties.

Publisher

Royal Society of Chemistry (RSC)

Link

http://pubs.rsc.org/en/content/articlepdf/2024/FB/D4FB00074A

Reference120 articles.

1. Selected plants producing mucilage: Overview, composition, and their potential as functional ingredients in the development of plant-based foods

2. Hydrocolloids at interfaces and the influence on the properties of dispersed systems

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4. Structural and shear and extensional rheological properties of hairy basil seed mucilage for potential application as oropharyngeal dysphagia diets

5. Role of Flaxseed Gum and Whey Protein Microparticles in Formulating Low-Fat Model Mayonnaises