Assessment of Chemical, Physicochemical, and Lipid Stability Properties of Gelled Emulsions Elaborated with Different Oils Chia (<i>Salvia hispanica</i> L.) or Hemp (<i>Cannabis sativa</i> L.) and Pseudocereals

Assessment of Chemical, Physicochemical, and Lipid Stability Properties of Gelled Emulsions Elaborated with Different Oils Chia (<i>Salvia hispanica</i> L.) or Hemp (<i>Cannabis sativa</i> L.) and Pseudocereals

Gelled emulsion (GE) systems are one of the novel proposals for the reformulation of meat products with healthier profiles. The aims of this research were (i) to develop gelled emulsions using pseudocereal flours (amaranth, buckwheat, teff, and quinoa) and vegetable oils (chia oil, hemp oil, and the...

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Bibliographic Details
Main Authors: Carmen Botella-Martínez, José Ángel Pérez-Álvarez, Estrella Sayas-Barberá, Juana Fernández-López, Manuel Viuda-Martos
Format: Article
Language:English
Published: MDPI AG 2021-06-01
Series:Foods
Subjects:
gelled emulsion
hemp oil
chia oil
pseudorecereals
fat replacer
Online Access:https://www.mdpi.com/2304-8158/10/7/1463

Internet

https://www.mdpi.com/2304-8158/10/7/1463

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