Chia seeds: Microstructure, mucilage extraction and hydration

By Loreto A. Muñoz, Á. Cobos, O. Díaz, J. Aguilera. 2012

352 citations recorded by the source corpus.

Subfields: Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/00ff123bf618128c121393c90b7bfb14be5b141d

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. J. Aguilera
2. Da‐Wen Sun

In Plant Science

1. J. Aguilera

Citations in the corpus

• Chemical Characterization of CHIA ( Salvia hispanica L.) for Use in Food Products (2014, background): “[27] studied the hydration of chia mucilage, finding that a 100 mg sample of mucilage absorbs 2.”
• Chia Seed (Salvia hispanica): An Ancient Grain and a New Functional Food (2013, background): “(25,26) It has been observed that when the seed is placed in an aqueous medium, it exudes a mucilaginous polysaccharide that surrounds the seed.(16) It has been reported that consumption of this mucilage aids digestion and that, together with the seed, constitutes a nutritious food source.”