ArticleFoods (Basel, Switzerland)2019
Development and Characterization of Gelled Double Emulsions Based on Chia (
Article in Foods (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
7 citing papers in PubMed.
- Improving ricotta cheese shelf life using saffron petal extract double nanoemulsions stabilized by plant proteins and Lepidium sativum L. gum.Scientific reports · 2026Article
- Enhanced extraction of beetroot peel polyphenols using response surface methodology and their stabilization in W/O/W emulsions using whey protein isolates.Ultrasonics sonochemistry · 2025Article
- Article
- Physicochemical Characterization and Thermodynamic Analysis of Avocado Oil Enhanced withFoods (Basel, Switzerland) · 2024Article
- Application of Emulsion Gels as Fat Substitutes in Meat Products.Foods (Basel, Switzerland) · 2022Review
- Rheological and Nutritional Characterization of Sweet Corn By-Product (Cob) to Develop a Functional Ingredient Applied in Dressings.Frontiers in nutrition · 2021Article
- Encapsulation Preserves Antioxidant and Antidiabetic Activities of Cactus Acid Fruit Bioactive Compounds under Simulated Digestion Conditions.Molecules (Basel, Switzerland) · 2020Article
Corrections and comments
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Authors and funding
6 authors.
Funding
Abstract
The aim of this research was to develop and characterize five gelled double emulsions based on chia mucilage (CM) and different biopolymers (κ-carrageenan, C; locust bean gum, L; thixogum, T; and whey protein concentrate, W) loaded with green tea extract (GTE). Gelled double emulsions consisted of W
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
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