Oil-in-water emulsion gels stabilized with chia (Salvia hispanica L.) and cold gelling agents: Technological and infrared spectroscopic characterization - Concepedia

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Oil-in-water emulsion gels stabilized with chia (Salvia hispanica L.) and cold gelling agents: Technological and infrared spectroscopic characterization

116

Citations

39

References

2015

Year

Tatiana Pintado, Claudia Ruíz‐Capillas, F. Jiménez‐Colmenero, P. Carmona, Ana M. Herrero

Food ChemistryOil-in-water Emulsion GelsFood ColloidBiopolymer GelChemistryCold Gelling AgentsEmulsionSalvia Hispanica L.

References

	Year	Citations

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