| dc.creator | Julio, Luciana Magdalena | |
| dc.creator | Ixtaina, Vanesa Yanet | |
| dc.creator | Tomás, Mabel Cristina | |
| dc.date | 2020 | |
| dc.date | 2021-05-18T13:23:50Z | |
| dc.date.accessioned | 2023-07-15T01:45:01Z | |
| dc.date.available | 2023-07-15T01:45:01Z | |
| dc.identifier | http://sedici.unlp.edu.ar/handle/10915/118948 | |
| dc.identifier | issn:2504-3900 | |
| dc.identifier.uri | https://repositorioslatinoamericanos.uchile.cl/handle/2250/7459445 | |
| dc.description | Physicochemical properties of O/W emulsions containing functional ingredients (high ω-3 fatty acid content, protein, and soluble fiber) from chia seeds with different protein– carbohydrate combinations (sodium caseinate-lactose, sodium caseinate-maltodextrin, and chia protein-rich fraction-maltodextrin) and chia mucilage were studied. Sodium caseinate with lactose or maltodextrin produced O/W emulsions with small droplet size, high uniformity in droplet size distribution, negatively charged droplets (pH 6.5), pseudoplastic behavior, and high physical stability. Emulsions with chia protein-rich fraction presented wider droplet size distribution and higher D3.2 values than the previous ones, recording a Newtonian behavior. The addition of chia mucilage affected the rheological characteristics of emulsions. | |
| dc.description | Centro de Investigación y Desarrollo en Criotecnología de Alimentos | |
| dc.format | application/pdf | |
| dc.language | en | |
| dc.rights | http://creativecommons.org/licenses/by/4.0/ | |
| dc.rights | Creative Commons Attribution 4.0 International (CC BY 4.0) | |
| dc.subject | Química | |
| dc.subject | Chia by-products | |
| dc.subject | Chia mucilage | |
| dc.subject | O/W emulsions | |
| dc.subject | ω-3 fatty acids | |
| dc.subject | Chia protein-rich fractions | |
| dc.title | Development and Characterization of Functional O/W Emulsions with Chia Seed (Salvia hispanica L.) by-Products | |
| dc.type | Articulo | |
| dc.type | Articulo | |
