Evaluation of the hydration kinetics of chia mucilage and its impact on food matrix application
These findings highlight the importance of optimizing hydration time to maximize the functional performance of chia mucilage in food systems, particularly in dairy-based matrices, where excessive hydration may compromise product stability and texture. © 2026 Society of Chemical Industry.
Authors
- PATRICIA FRÖHLICH
- Carlos Eduardo Barão (ORCID: https://orcid.org/0000-0003-3343-0835)
- Nathalia Gouveia Botan
- RAQUEL GUTTIERRES GOMES
- Rita de Cássia Bergamasco
Institutions
- Universidade Estadual de Maringá (BR)
- Instituto Federal do Paraná (BR)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2026-02-24
- DOI
- https://doi.org/10.1002/jsfa.70536
- Primary Topic
- Polysaccharides Composition and Applications
- Type
- article
- Field-Weighted Citation Impact
- 0.00