Chia seed mucilage – a vegan thickener: isolation, tailoring viscoelasticity and rehydration-Reference-Cited by-同舟云学术

Chia seed mucilage – a vegan thickener: isolation, tailoring viscoelasticity and rehydration

Published:2019 Issue:8 Volume:10 Page:4854-4860
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Brütsch Linda¹²³⁴^ORCID,Stringer Fiona J.¹²³⁴,Kuster Simon¹²³⁴^ORCID,Windhab Erich J.¹²³⁴^ORCID,Fischer Peter¹²³⁴^ORCID

Affiliation:

1. Laboratory of Food Process Engineering

2. ETH Zürich

3. 8092 Zurich

4. Switzerland

Abstract

Chia seeds and their mucilage gels provide a nutritionally and functionally promising ingredient for the food and pharmaceutical industry.

Funder

Eidgenössische Technische Hochschule Zürich

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2019/FO/C8FO00173A

Reference33 articles.

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2. Fatty acid and nutritive quality of chia (Salvia hispanica L.) seeds and plant during growth

3. D. Armstrong , Application for approval of whole chia (Salvia hispanica L.) seed and ground whole seed as novel food ingredient , R. Craig & Sons Ltd , Antrim, Northern Ireland , 2004

4. Chia Seed as a Source of Oil, Polysaccharide, and Protein

5. Oil content and fatty acid composition of chia (Salvia hispanicaL.) from five northwestern locations in Argentina

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