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For: Julio LM, Ruiz-ruiz JC, Tomás MC, Segura-campos MR. Chia (Salvia hispanica) protein fractions: characterization and emulsifying properties. Food Measure 2019;13:3318-28. [DOI: 10.1007/s11694-019-00254-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Number Cited by Other Article(s)
1
Huang M, Xu H, Zhou Q, Xiao J, Su Y, Wang M. The nutritional profile of chia seeds and sprouts: tailoring germination practices for enhancing health benefits-a comprehensive review. Crit Rev Food Sci Nutr 2024:1-23. [PMID: 38622873 DOI: 10.1080/10408398.2024.2337220] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/17/2024]
2
Bai L, Geng S, Zhou Y, Ma H, Liu B. Ultrasound-assisted fabrication and stability evaluation of okra seed protein stabilized nanoemulsion. ULTRASONICS SONOCHEMISTRY 2024;104:106807. [PMID: 38367307 PMCID: PMC10883816 DOI: 10.1016/j.ultsonch.2024.106807] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/11/2023] [Revised: 02/09/2024] [Accepted: 02/10/2024] [Indexed: 02/19/2024]
3
Wang Y, Hernández-Alvarez AJ, Goycoolea FM, Martínez-Villaluenga C. A comparative study of the digestion behavior and functionality of protein from chia (Salvia hispanica L.) ingredients and protein fractions. Curr Res Food Sci 2024;8:100684. [PMID: 38323027 PMCID: PMC10845256 DOI: 10.1016/j.crfs.2024.100684] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2023] [Revised: 01/16/2024] [Accepted: 01/18/2024] [Indexed: 02/08/2024]  Open
4
Senna C, Soares L, Egea MB, Fernandes SS. The Techno-Functionality of Chia Seed and Its Fractions as Ingredients for Meat Analogs. Molecules 2024;29:440. [PMID: 38257357 PMCID: PMC10819138 DOI: 10.3390/molecules29020440] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2023] [Revised: 01/06/2024] [Accepted: 01/13/2024] [Indexed: 01/24/2024]  Open
5
Gao H, Wang Z, Dai Y, Zeng J, Li W. Effects of chia seed gum on the physicochemical properties of frozen dough and the quality of dumplings. Int J Biol Macromol 2023;253:127280. [PMID: 37806419 DOI: 10.1016/j.ijbiomac.2023.127280] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2023] [Revised: 10/04/2023] [Accepted: 10/05/2023] [Indexed: 10/10/2023]
6
Tavera-Hernández R, Jiménez-Estrada M, Alvarado-Sansininea JJ, Huerta-Reyes M. Chia (Salvia hispanica L.), a Pre-Hispanic Food in the Treatment of Diabetes Mellitus: Hypoglycemic, Antioxidant, Anti-Inflammatory, and Inhibitory Properties of α-Glucosidase and α-Amylase, and in the Prevention of Cardiovascular Disease. Molecules 2023;28:8069. [PMID: 38138560 PMCID: PMC10745661 DOI: 10.3390/molecules28248069] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2023] [Revised: 12/01/2023] [Accepted: 12/03/2023] [Indexed: 12/24/2023]  Open
7
Zhang M, Wang O, Cai S, Zhao L, Zhao L. Composition, functional properties, health benefits and applications of oilseed proteins: A systematic review. Food Res Int 2023;171:113061. [PMID: 37330842 DOI: 10.1016/j.foodres.2023.113061] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2023] [Revised: 05/24/2023] [Accepted: 05/26/2023] [Indexed: 06/19/2023]
8
Qin X, Li L, Yu X, Deng Q, Xiang Q, Zhu Y. Comparative Composition Structure and Selected Techno-Functional Elucidation of Flaxseed Protein Fractions. Foods 2022;11:foods11131820. [PMID: 35804636 PMCID: PMC9265867 DOI: 10.3390/foods11131820] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2022] [Revised: 05/31/2022] [Accepted: 06/16/2022] [Indexed: 02/04/2023]  Open
9
Grossmann L, Weiss J. Alternative Protein Sources as Technofunctional Food Ingredients. Annu Rev Food Sci Technol 2021;12:93-117. [PMID: 33472014 DOI: 10.1146/annurev-food-062520-093642] [Citation(s) in RCA: 47] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
10
Salazar‐Vega IM, Julio LM, Segura‐Campos MR, Tomás MC. Chia protein hydrolysates: characterisation and emulsifying properties. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14981] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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