Assessment of Chemical, Physicochemical, and Lipid Stability Properties of Gelled Emulsions Elaborated with Different Oils Chia (Salvia hispanica L.) or Hemp (Cannabis sativa L.) and Pseudocereals

Gelled emulsion (GE) systems are one of the novel proposals for the reformulation of meat products with healthier profiles. The aims of this research were (i) to develop gelled emulsions using pseudocereal flours (amaranth, buckwheat, teff, and quinoa) and vegetable oils (chia oil, hemp oil, and the...

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Detalles Bibliográficos
Autores principales: Botella-Martínez, Carmen, Pérez-Álvarez, José Ángel, Sayas-Barberá, Estrella, Fernández-López, Juana, Viuda-Martos, Manuel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8306450/
https://www.ncbi.nlm.nih.gov/pubmed/34202638
http://dx.doi.org/10.3390/foods10071463

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8306450/
https://www.ncbi.nlm.nih.gov/pubmed/34202638
http://dx.doi.org/10.3390/foods10071463

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