Use of chia seed mucilage as a texturing agent: Effect on instrumental and sensory properties of texture-modified soups
Published 2021 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Use of chia seed mucilage as a texturing agent: Effect on instrumental and sensory properties of texture-modified soups
Authors
Keywords
Dysphagia-oriented products, Hydrocolloids, Rheology, Oral processing, Sensory evaluation, Saliva
Journal
FOOD HYDROCOLLOIDS
Volume 123, Issue -, Pages 107171
Publisher
Elsevier BV
Online
2021-09-04
DOI
10.1016/j.foodhyd.2021.107171
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- The dynamics of starch hydrolysis and thickness perception during oral processing
- (2020) Madhu Sharma et al. FOOD RESEARCH INTERNATIONAL
- An overview of classifications, properties of food polysaccharides and their links to applications in improving food textures
- (2020) Xi Yang et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Formulations of dysphagia-friendly food matrices with calorie-dense starchy thickeners and their stability assessments
- (2020) Huai-Wen Yang et al. Journal of Food Measurement and Characterization
- Rheological characterization of polysaccharide thickeners oriented for dysphagia management: Carboxymethylated curdlan, konjac glucomannan and their mixtures compared to xanthan gum
- (2020) Yuanyuan Wei et al. FOOD HYDROCOLLOIDS
- Chia (Salvia hispanica L.) seed mucilage as a fat replacer in yogurts: Effect on their nutritional, technological, and sensory properties
- (2020) Susana Ribes et al. JOURNAL OF DAIRY SCIENCE
- Effect of Cooking on Protein Digestion and Antioxidant Activity of Different Legume Pastes
- (2020) Marta Gallego et al. Foods
- Flaxseed gum-biopolymers interactions driving rheological behaviour of oropharyngeal dysphagia-oriented products
- (2020) J.M. Vieira et al. FOOD HYDROCOLLOIDS
- Effect of addition of human saliva on steady and viscoelastic rheological properties of some commercial dysphagia-oriented products
- (2020) Beatriz Herranz et al. FOOD HYDROCOLLOIDS
- Flow, viscoelastic and masticatory properties of tailor made thickened pea cream for people with swallowing problems
- (2020) P. Talens et al. JOURNAL OF FOOD ENGINEERING
- Effect of pressure, concentration and temperature on the oscillatory rheology of guar gum dispersions: Response surface methodology approach
- (2020) Jasim Ahmed FOOD HYDROCOLLOIDS
- Controlling the rheological properties of wheat starch gels using Lepidium perfoliatum seed gum in steady and dynamic shear
- (2019) A.R. Yousefi et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Relation between concentration and shear-extensional rheology properties of xanthan and guar gum solutions
- (2018) J.E. Martín-Alfonso et al. CARBOHYDRATE POLYMERS
- Challenges to assumptions regarding oral shear rate during oral processing and swallowing based on sensory testing with thickened liquids
- (2018) Jane Jun-Xin Ong et al. FOOD HYDROCOLLOIDS
- Rheological properties of tamarind ( Tamarindus indica L.) seed mucilage obtained by spray-drying as a novel source of hydrocolloid
- (2018) Erik Alpizar-Reyes et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Artificial saliva-induced structural breakdown of rice flour gels under simulated chewing conditions
- (2018) Yonggi Kim et al. FOOD SCIENCE AND BIOTECHNOLOGY
- Viscoelastic and textural properties of canary seed starch gels in comparison with wheat starch gel
- (2018) Mahdi Irani et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Effect of hydrocolloid type on texture of pureed carrots: Rheological and sensory measures
- (2017) Madhu Sharma et al. FOOD HYDROCOLLOIDS
- Relating rheology and tribology of commercial dairy colloids to sensory perception
- (2017) Laura Laguna et al. Food & Function
- Guar gum as a promising starting material for diverse applications: A review
- (2016) Nandkishore Thombare et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Characterization of commercial Spanish hummus formulation: Nutritional composition, rheology, and structure
- (2016) María Dolores Alvarez et al. INTERNATIONAL JOURNAL OF FOOD PROPERTIES
- Commercial thickeners used by patients with dysphagia: Rheological and structural behaviour in different food matrices
- (2015) Amparo Moret-Tatay et al. FOOD HYDROCOLLOIDS
- A standardised static in vitro digestion method suitable for food – an international consensus
- (2014) M. Minekus et al. Food & Function
- Textural properties of model food sauces: Correlation between simulated mastication and sensory evaluation methods
- (2012) Cheryl Chung et al. FOOD RESEARCH INTERNATIONAL
- Swallowing profiles of food polysaccharide gels in relation to bolus rheology
- (2010) Sayaka Ishihara et al. FOOD HYDROCOLLOIDS
- Swallowing profiles of food polysaccharide solutions with different flow behaviors
- (2010) Makoto Nakauma et al. FOOD HYDROCOLLOIDS
- Steady shear flow behavior of gum extracted from Ocimum basilicum L. seed: Effect of concentration and temperature
- (2010) S.H. Hosseini-Parvar et al. JOURNAL OF FOOD ENGINEERING
- Hydrocolloids as thickening and gelling agents in food: a critical review
- (2010) Dipjyoti Saha et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Response surface methodology for optimization of extraction yield, viscosity, hue and emulsion stability of mucilage extracted from Lepidium perfoliatum seeds
- (2009) Arash Koocheki et al. FOOD HYDROCOLLOIDS
Discover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversationAdd your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload Now