Understanding the role of chia (Salvia Hispanica L.) mucilage on olive oil-based emulsion gels as a new fat substitute in emulsified meat products
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
Topics & Concepts
MucilageEmulsionFood scienceFactorial experimentChemistryWhey proteinRheologyWhey protein isolateCarrageenanChromatographyMathematicsBotanyMaterials scienceBiologyOrganic chemistryComposite materialStatisticsProteins in Food SystemsPolysaccharides Composition and ApplicationsMeat and Animal Product Quality