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Oil-in-water emulsion gels stabilized with chia (Salvia hispanica L.) and cold gelling agents: Technological and infrared spectroscopic characterization

机译：用Chia（Salvia hispanica L.）和冷胶剂稳定的水包油乳液凝胶：技术和红外光谱表征

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Pintado T.; Ruiz-Capillas C.; Jiménez Colmenero Francisco; Carmona Pedro; Herrero Ana M.;
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年度 2015
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1. Chia (iSalvia hispanica/iL.) Seed Oil Rich in Omega-3 Fatty Acid: A Healthy Alternative for Milk Fat in Ice Milk [J] . Amany M. Basuny, Shaker M. Arafat, Dalia M. Hikal 食品与营养科学（英文） . 2021,第006期
2. Oil-in-water emulsion gels stabilized with chia (Salvia hispanica L.) and cold gelling agents: Technological and infrared spectroscopic characterization [J] . Pintado T., Ruiz-Capillas C., Jimenez-Colmenero F., Food Chemistry . 2015,第octa15期

机译：用Chia（Salvia hispanica L.）和冷胶剂稳定的水包油乳液凝胶：技术和红外光谱表征
3. Chia ( Salvia hispanica L.) a Promising Alternative for Conventional and Gelled Emulsions: Technological and Lipid Structural Characteristics [J] . Irene Mu?oz-González, Esther Merino-álvarez, Marina Salvador, Gels . 2019,第2期

机译：Chia（Salvia hispanica L.）是常规和胶凝乳液的有前途的替代品：技术和脂质结构特征
4. Reducing phosphate in emulsified meat products by adding chia (Salvia hispanica L.) mucilage in powder or gel format: A clean label technological strategy [J] . Ana Karoline Ferreira Ignacio Camara, Vitor Andre Silva Vidal, Mirian Santos, Meat Science . 2020,第May期

机译：通过添加粉状或凝胶状的正负（Salvia hispanica L.）粘液来减少乳化肉制品中的磷酸盐：清洁标签技术策略
5. Characterization of oil-in-water gelatin emulsion gels: Effect of homogenization time [C] . Thakur G., Mitra A., Basak A., Proceedings of 2010 International Conference on Systems in Medicine and Biology . 2010

机译：水包油明胶乳液的表征：均质时间的影响
6. Domestication of chia, Salvia hispanica L. (Lamiaceae). [D] . Cahill, Joseph Patrick. 2001

机译：Chia，Salvia hispanica L.（唇形科）的驯化。
7. Chia (Salvia hispanica L.) a Promising Alternative for Conventional and Gelled Emulsions: Technological and Lipid Structural Characteristics [O] . Irene Muñoz-González, Esther Merino-Álvarez, Marina Salvador, 2019

机译：Chia（Salvia hispanica L.）是常规和胶凝乳液的有前途的替代品：技术和脂质结构特征
8. Development and Characterization of Gelled Double Emulsions Based on Chia (Salvia hispanica L.) Mucilage Mixed with Different Biopolymers and Loaded with Green Tea Extract (Camellia sinensis) [O] . Diana A. Guzmán-Díaz, Mayra Z. Treviño-Garza, Beatriz A. Rodríguez-Romero, 2019

机译：基于Chia（Salvia Hispanica L.）粘液的凝胶双乳液的开发与表征与不同的生物聚合物混合，用绿茶提取物（Camellia Sinensis）

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Oil-in-water emulsion gels stabilized with chia (Salvia hispanica L.) and cold gelling agents: Technological and infrared spectroscopic characterization

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