Understanding the role of chia (Salvia Hispanica L.) mucilage on olive oil-based emulsion gels as a new fat substitute in emulsified meat products - Concepedia

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Understanding the role of chia (Salvia Hispanica L.) mucilage on olive oil-based emulsion gels as a new fat substitute in emulsified meat products

53

Citations

46

References

2020

Year

Ana Karoline Ferreira Ignácio Câmara, Paula Kiyomi Okuro, Mírian dos Santos, Camila de Souza Paglarini, Rosiane Lopes Cunha, Claudia Ruíz‐Capillas, Ana M. Herrero, Marise Aparecida Rodrigues Pollonio

European Food Research and Technology

Food ChemistryNew Fat SubstituteEmulsified Meat ProductsFood ColloidHealth SciencesFood EngineeringFood ProcessingFood QualityMeat ScienceFood TechnologyEmulsionSalvia Hispanica L.

References

	Year	Citations

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