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FOOD CHEMISTRY, ISSN 0308-8146, 03/2019, Volume 275, pp. 457 - 466
In this study, chia seed oil (CSO) microcapsules were produced using three types of shell materials, including chia seed protein (CPI), chia seed gum (CSG) and... 
GELATIN | SUPPLEMENTS | FOOD SCIENCE & TECHNOLOGY | Synchrotron infrared microspectroscopy | Chia seed protein isolate | Chia seed oil | Surface oil | Oil distribution | FUNCTIONAL-PROPERTIES | NUTRITION & DIETETICS | SPECTROSCOPY | INFRARED MICROSPECTROSCOPY | MICROENCAPSULATION | SKIN | CHEMISTRY, APPLIED | PROTEINS | GUM | Chia seed gum
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 01/2017, Volume 75, pp. 107 - 113
The chia seed ( L.) is globally popular and valued for its nutritional and health attributes. Chia oil is mainly composed of triglycerides, in which... 
Storage | Natural antioxidant | Chia oil | Oxidative stability | SUNFLOWER OIL | ACID | FOOD SCIENCE & TECHNOLOGY | VIRGIN OLIVE OIL | SYNTHETIC ANTIOXIDANTS | ARGENTINA | EXTRACTION | STORAGE-CONDITIONS | ASCORBYL PALMITATE | FRIED-SALTED PEANUTS | Tocopherols | Unsaturated fatty acids | Triglycerides
Journal Article
Food Chemistry, ISSN 0308-8146, 03/2019, Volume 275, pp. 457 - 466
In this study, chia seed oil (CSO) microcapsules were produced using three types of shell materials, including chia seed protein (CPI), chia seed gum (CSG) and... 
Chia seed protein isolate | Chia seed oil | Surface oil | Oil distribution | Synchrotron infrared microspectroscopy | Chia seed gum | Proteins | Unsaturated fatty acids | Investigations
Journal Article
Industrial Crops & Products, ISSN 0926-6690, 2011, Volume 34, Issue 2, pp. 1366 - 1371
Chia ( L.), an annual herb of the Labiatae family, produces seeds which were one of the basic foods of Central American civilizations in pre-Columbian times.... 
Salvia hispanica L | Origin | Fatty acid composition | Seeds | Oil content | α-Linolenic fatty acid | Commercial fields | Omega-3 | Chia | AGRONOMY | SOYBEAN SEED | OLIVE OILS | AGRICULTURAL ENGINEERING | alpha-Linolenic fatty acid | Saturated fatty acids
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 12/2016, Volume 61, pp. 537 - 546
The stability of oil-in-water (O/W) emulsions prepared with different concentrations of chia mucilage extracted by two different methods was evaluated as a... 
Salvia hispanica L | O/W emulsions | Chia mucilage | Physicochemical stability | WHEY-PROTEIN CONCENTRATE | SEED POLYSACCHARIDE | FOOD SCIENCE & TECHNOLOGY | EXTRACTION | HYDROCOLLOIDS | EMULSIFYING PROPERTIES | CHEMISTRY, APPLIED | GUM | MICROSTRUCTURE
Journal Article
Powder Technology, ISSN 0032-5910, 11/2016, Volume 301, pp. 868 - 875
A study of the microencapsulation process of omega-3 rich oil extracted from chia ( L.) seeds was carried out, which included a comparative analysis of the... 
Soy protein | Microcapsules | Spray-drying | Chia oil | Maltodextrin | Freeze-drying | FLAXSEED OIL | EMULSIFICATION | PARAMETERS | WALNUT OIL | FOOD APPLICATION | ENGINEERING, CHEMICAL | OPTIMIZATION | OXIDATIVE STABILITY | ENCAPSULATION EFFICIENCY | MAILLARD REACTION-PRODUCTS | Papillomavirus infections | Analysis | Dextrins | Proteins | Powders | Fatty acids
Journal Article
International Journal of Biological Macromolecules, ISSN 0141-8130, 10/2016, Volume 91, pp. 347 - 357
Chia seed oil (CSO) microcapsules were produced by using chia seed protein isolate (CPI)-chia seed gum (CSG) complex coacervates aiming to enhance the... 
Encapsulation efficiency | Chia seed protein isolate | Chia seed oil | Complex coacervation | Oxidative stability | Chia seed gum | GELATIN | POLYMER SCIENCE | BIOCHEMISTRY & MOLECULAR BIOLOGY | ENCAPSULATION | FATTY-ACIDS | IMPACT | TUNA OIL | SPRAY | CHEMISTRY, APPLIED | Seeds - chemistry | Capsules | Salvia - chemistry | Plant Proteins - chemistry | Plant Oils - chemistry
Journal Article
Food Research International, ISSN 0963-9969, 10/2015, Volume 76, Issue Pt 3, pp. 666 - 674
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 07/2015, Volume 49, pp. 200 - 207
Mucilage from chia ( L.) seed contains carbohydrate polymers with high solubility. It forms highly viscous solutions at low concentrations, and possesses the... 
Viscoelasticity | Oil-water interface | Chia seed mucilage | Inertio-elastic oscillations | POLYELECTROLYTES | EMULSION STABILITY | PROTEIN-POLYSACCHARIDE INTERACTIONS | FOOD SCIENCE & TECHNOLOGY | ADSORPTION | MIXTURES | SHEAR RHEOLOGY | HYDROCOLLOIDS | CHEMISTRY, APPLIED | MICROSTRUCTURE
Journal Article
Journal of Thermal Analysis and Calorimetry, ISSN 1388-6150, 12/2017, Volume 130, Issue 3, pp. 1307 - 1315
Chia (Salvia hispanica L.) seed oil is the richest natural source of α-linolenic acid, an n − 3 polyunsaturated fatty acid (ω-3 PUFA), contributing to its use... 
PDSC | Chia oil | Rancimat | Polymer Sciences | Thermal properties | Chemistry | Analytical Chemistry | Schaal test | Oxidation properties | Measurement Science and Instrumentation | Physical Chemistry | Inorganic Chemistry | 1 H NMR | H NMR
Journal Article