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February 27, 20260 citations

Evaluation of the hydration kinetics of chia mucilage and its impact on food matrix application.

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PFPATRICIA FRÖHLICHNBNathalia Gouveia BotanCBCarlos Eduardo Barão

Key Points

  • This research aims to evaluate how hydration time affects the functional performance of chia mucilage in food applications, especially dairy products.
  • Analyzed hydration kinetics of chia mucilage
  • Evaluated functional performance in food systems
  • Assessed impact on stability and texture of dairy-based products
  • Optimized hydration time improves functional performance
  • Excessive water reduces product stability
  • Hydration impacts texture of dairy matrices

Abstract

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.

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Cite This Study

FRÖHLICH et al. (2026) studied this question.

synapsesocial.com/papers/69a1353eed1d949a99abeed1https://doi.org/10.1002/jsfa.70536
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