Rheological properties of a double emulsion nutraceutical system incorporating chia essential oil and ascorbic acid stabilized by carbohydrate polymer–protein blends - Concepedia

Concepedia

Publication | Closed Access

Rheological properties of a double emulsion nutraceutical system incorporating chia essential oil and ascorbic acid stabilized by carbohydrate polymer–protein blends

57

Citations

23

References

2011

Year

H. Carrillo-Navas, Julián Cruz-Olivares, Víctor Varela-Guerrero, Liliana Alamilla‐Beltrán, E.J. Vernon‐Carter, C. Pérez‐Alonso

Carbohydrate Polymers

Ascorbic AcidFood ColloidEngineeringRheological PropertiesRheologyFood EngineeringChia Essential OilSeed ProcessingBiomolecular EngineeringEmulsion

References

	Year	Citations

Page 1