Enhancing functional and structural properties of chia seed flour through combined pH shifting and high-speed homogenization

Sustainable Food Technology 2026 Open access

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Authors: Divyang Kantilal Solanki, Bhesh Bhandari, Pratheep K. Annamalai, Jatindra K. Sahu, S. Prakash
DOI: 10.1039/d5fb00841g
Cited by: 3
References: 59

Abstract

Chia seed flour (CSF) is valued for its nutritional richness and functional attributes; however, its dark colour, high water absorption, and viscosity limit its application in leavened and other processed foods.

Fields of Study & Subjects

Polysaccharides Composition and Applications Food composition and properties Food Drying and Modeling

Publication details

Journal / source
Sustainable Food Technology
Publisher
Royal Society of Chemistry (RSC)
Volume
4
Issue
2
Pages
1979–1995
Publication date
1 January 2026
Language
EN