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- W4282038078 endingPage "1677" @default.
- W4282038078 startingPage "1677" @default.
- W4282038078 abstract "Flaxseed contains significant concentration of mucilage or gum (a type of hydrocolloid). Flaxseed mucilage (FM) predominantly occurs in the outermost layer of the seed's hull and is known to possess numerous health benefits such as delayed gastric emptying, reduced serum cholesterol, and improved glycemic control. FM is typically composed of an arabinoxylan (neutral in nature) and a pectic-like material (acidic in nature). Similar to gum arabic, FM exhibits good water-binding capacity and rheological properties (similar functionality); therefore, FM can be used as its replacement in foods. In this review, an overview of methods used for FM extraction and factors influencing the extraction yield were discussed initially. Thereafter, food applications of FM as gelling agent/gel-strengthening agent, structure-forming agent, stabilizing agent, fat replacer, anti-retrogradation agent, prebiotic, encapsulating agent, edible coatings and films/food packaging material, and emulsifier/emulsion stabilizer were included. At the end, some limitations to its wide application and potential solutions were added." @default.
- W4282038078 created "2022-06-13" @default.
- W4282038078 creator A5035277438 @default.
- W4282038078 creator A5068269266 @default.
- W4282038078 date "2022-06-07" @default.
- W4282038078 modified "2023-10-14" @default.
- W4282038078 title "A Review of Extraction Techniques and Food Applications of Flaxseed Mucilage" @default.
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- W4282038078 doi "https://doi.org/10.3390/foods11121677" @default.
- W4282038078 hasPubMedId "https://pubmed.ncbi.nlm.nih.gov/35741874" @default.
- W4282038078 hasPublicationYear "2022" @default.
- W4282038078 type Work @default.