2021
DOI: 10.3390/gels7020048
|View full text |Cite
|
Sign up to set email alerts
|

Structural and Technological Approach to Reveal the Role of the Lipid Phase in the Formation of Soy Emulsion Gels with Chia Oil

Abstract: Considerable attention has been paid to emulsion gels (EGs) in recent years due to their interesting applications in food. The aim of this work is to shed light on the role played by chia oil in the technological and structural properties of EGs made from soy protein isolates (SPI) and alginate. Two systems were studied: oil-free SPI gels (SPI/G) and the corresponding SPI EGs (SPI/EG) that contain chia oil. The proximate composition, technological properties (syneresis, pH, color and texture) and structural pr… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
1

Citation Types

0
1
0

Year Published

2021
2021
2023
2023

Publication Types

Select...
3

Relationship

0
3

Authors

Journals

citations
Cited by 3 publications
(1 citation statement)
references
References 40 publications
0
1
0
Order By: Relevance
“…In addition, sodium citrate is also a good chelating agent and has good complexing ability for metal ions, such as Ca 2+ and Mg 2+ in water. Alginate is a kind of natural polymer, which is often used in the treatment of heavy metal poisoning and as a drug sustained-release agent [18][19][20][21][22].…”
Section: Introductionmentioning
confidence: 99%
“…In addition, sodium citrate is also a good chelating agent and has good complexing ability for metal ions, such as Ca 2+ and Mg 2+ in water. Alginate is a kind of natural polymer, which is often used in the treatment of heavy metal poisoning and as a drug sustained-release agent [18][19][20][21][22].…”
Section: Introductionmentioning
confidence: 99%