Chia (Salvia hispanica L.) mucilage as a new fat substitute in emulsified meat products: Technological, physicochemical, and rheological characterization
Ana Karoline Ferreira Ignácio Câmara, Paula Kiyomi Okuro, Rosiane Lopes Cunha, Ana M. Herrero, Claudia Ruíz‐Capillas, Marise Aparecida Rodrigues Pollonio
Topics & Concepts
MucilageFood scienceRheologyEmulsionDynamic mechanical analysisChemistryViscoelasticityIngredientMaterials scienceBotanyPolymerComposite materialBiochemistryBiologyOrganic chemistryPolysaccharides Composition and ApplicationsProteins in Food SystemsPolysaccharides and Plant Cell Walls