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Effect of α-Amylase on the Structure of Chia Seed Mucilage

Thanks to its nutritional and mechanical properties, chia seed mucilage is becoming increasingly popular in the food industry as a small biomolecule. The mechanical properties of an ingredient are a key element for food appreciation during chewing. Therefore, with this study, we explore for the firs...

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Detalles Bibliográficos
Autores principales:	Piazza, Francesco, Colella, Matilde, Cinelli, Giuseppe, Lopez, Francesco, Donati, Ivan, Sacco, Pasquale
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9657581/ https://www.ncbi.nlm.nih.gov/pubmed/36278698 http://dx.doi.org/10.3390/biomimetics7040141

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