Development of cake mix with reduced fat and high practicality by adding chia mucilage

Satiety and in vitro digestibility of low saturated fat Bologna sausages added of chia mucilage powder and chia mucilage-based emulsion gel

(2020) Ana Karoline Ferreira Ignácio Câmara et al.   Journal of Functional Foods

Chia (Salvia hispanica L.) mucilage as a new fat substitute in emulsified meat products: Technological, physicochemical, and rheological characterization

(2020) Ana Karoline Ferreira Ignácio Câmara et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Protective action of lemongrass essential oil on mucilage from chia (Salvia hispanica) seeds

(2020) Francesca Cuomo et al.   FOOD HYDROCOLLOIDS

Effect of stabilised wholegrain maize flours on the quality characteristics of gluten-free layer cakes

(2020) Candela Paesani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Improvement of cake quality by superheated steam treatment of wheat

(2020) Yuanxiao Liu et al.   JOURNAL OF CEREAL SCIENCE

Effect of additives on chia mucilage suspensions: A rheological approach

(2020) Francesca Cuomo et al.   FOOD HYDROCOLLOIDS

Chia seed (Salvia hispanica L.) mucilage (a heteropolysaccharide): Functional, thermal, rheological behaviour and its utilization

(2019) Sneh Punia et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Nanoencapsulation of linseed oil with chia mucilage as structuring material: Characterization, stability and enrichment of orange juice

(2018) Fernanda da Silva Stefani et al.   FOOD RESEARCH INTERNATIONAL

Addition of chia seed mucilage for reduction of fat content in bread and cakes

(2017) Sibele Santos Fernandes et al.   FOOD CHEMISTRY

Development of Mayonnaise with Substitution of Oil or Egg Yolk by the Addition of Chia (Salvia Hispânica L.) Mucilage

(2017) Sibele Santos Fernandes et al.   JOURNAL OF FOOD SCIENCE

The physico-chemical properties of chia seed polysaccharide and its microgel dispersion rheology

(2016) Kelvin Kim Tha Goh et al.   CARBOHYDRATE POLYMERS

Optimization of the mucilage extraction process from chia seeds and application in ice cream as a stabilizer and emulsifier

(2016) Bruno Eduardo Campos et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Use of chia (Salvia hispanica L.) mucilage gel to reduce fat in pound cakes

(2015) Mária Herminia Ferrari Felisberto et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Gelling Properties of Chia Seed and Flour

(2014) Ranil Coorey et al.   JOURNAL OF FOOD SCIENCE

Development of -N4-NIM for Molecular Imaging of Tumor Hypoxia

(2012) Mohammad S. Ali et al.   JOURNAL OF BIOMEDICINE AND BIOTECHNOLOGY

Chia (Salvia hispanica L) Gel Can Be Used as Egg or Oil Replacer in Cake Formulations

(2010) Rafael Borneo et al.   JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION