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Chia (Salvia hispanica L.) a Promising Alternative for Conventional and Gelled Emulsions: Technological and Lipid Structural Characteristics

Chia (Salvia hispanica L.) is an oilseed plant which contains proteins of high biological value and other healthy components with interesting technological properties. For these reasons, chia could be a promising option for the formation and stabilization of oil-in-water emulsions. The aim of this s...

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Detalles Bibliográficos
Autores principales:	Muñoz-González, Irene, Merino-Álvarez, Esther, Salvador, Marina, Pintado, Tatiana, Ruiz-Capillas, Claudia, Jiménez-Colmenero, Francisco, Herrero, Ana M.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2019
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6630939/ https://www.ncbi.nlm.nih.gov/pubmed/30974809 http://dx.doi.org/10.3390/gels5020019

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