Effect of α-Amylase on the Structure of Chia Seed Mucilage

Effect of α-Amylase on the Structure of Chia Seed Mucilage

Thanks to its nutritional and mechanical properties, chia seed mucilage is becoming increasingly popular in the food industry as a small biomolecule. The mechanical properties of an ingredient are a key element for food appreciation during chewing. Therefore, with this study, we explore for the firs...

Full description

Bibliographic Details
Main Authors: Francesco Piazza, Matilde Colella, Giuseppe Cinelli, Francesco Lopez, Ivan Donati, Pasquale Sacco
Format: Article
Language:English
Published: MDPI AG 2022-09-01
Series:Biomimetics
Subjects:
chia mucilage
α-amylase
rheology
structural studies
thickeners
food
Online Access:https://www.mdpi.com/2313-7673/7/4/141

Internet

https://www.mdpi.com/2313-7673/7/4/141

Similar Items