Gelling properties of chia seed and flour.

Coorey, Ranil; Tjoe, Audrey; Jayasena, Vijay

Coorey, Ranil; Tjoe, Audrey; Jayasena, Vijay.

Affiliation

Coorey R; School of Public Health and Curtin Health Innovation Research Inst., Curtin Univ., GPO Box U1987, Perth, Western Australia, 6845, Australia.

J Food Sci ; 79(5): E859-66, 2014 May.

Article in En | MEDLINE | ID: mdl-24734892

Subject(s)

Emulsifying Agents/chemistry; Emulsions; Plant Preparations/chemistry; Polysaccharides/analysis; Salvia/chemistry; Seeds/chemistry; Dietary Fiber/analysis; Flour; Food Technology; Freezing; Gels; Viscosity

Key words

chia; emulsion; functional properties; gel; omega-3 fatty acid; viscosity

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Full text: 1 Database: MEDLINE Main subject: Polysaccharides / Seeds / Salvia / Plant Preparations / Emulsifying Agents / Emulsions Language: En Journal: J Food Sci Year: 2014 Type: Article Affiliation country: Australia

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