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Development and Characterization of Gelled Double Emulsions Based on Chia (Salvia hispanica L.) Mucilage Mixed with Different Biopolymers and Loaded with Green Tea Extract (Camellia sinensis)

The aim of this research was to develop and characterize five gelled double emulsions based on chia mucilage (CM) and different biopolymers (κ-carrageenan, C; locust bean gum, L; thixogum, T; and whey protein concentrate, W) loaded with green tea extract (GTE). Gelled double emulsions consisted of W...

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Detalles Bibliográficos
Autores principales:	Guzmán-Díaz, Diana A., Treviño-Garza, Mayra Z., Rodríguez-Romero, Beatriz A., Gallardo-Rivera, Claudia T., Amaya-Guerra, Carlos Abel, Báez-González, Juan G.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2019
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963928/ https://www.ncbi.nlm.nih.gov/pubmed/31847092 http://dx.doi.org/10.3390/foods8120677

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