Rheological properties of aqueous dispersions of chia (Salvia hispanica L.) mucilage

Journal of Food Engineering

Volumn 149, Issue , 2015, Pages 70-77

  Capitani, M I ^a,b   Corzo Rios, L J ^c,d   Chel Guerrero, L A ^d   Betancur Ancona, D A ^d   Nolasco, S M ^a   Tomas M C ^b  

^a Facultad de Ingeniería   (Argentina)

^b CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

^c INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^d UNIVERSIDAD AUTÓNOMA DE YUCATÁN   (Mexico)

Author keywords

L. Chia Mucilage; Rheology; Salvia hispanica; Shear viscosity

Indexed keywords

DISPERSIONS; FREEZING; IONIC STRENGTH; LOW TEMPERATURE DRYING; RHEOLOGY; SHEAR THINNING; SHEAR VISCOSITY; SUGAR (SUCROSE);

AQUEOUS DISPERSIONS; CONSISTENCY INDEX; EXTRACTION METHOD; FLOW BEHAVIOR INDEX; L. CHIA MUCILAGE; RHEOLOGICAL PROPERTY; SALVIA HISPANICA; SHEAR-THINNING BEHAVIOR;

ADHESIVES;

EID: 84908367861     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2014.09.043     Document Type: Article

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