Foaming with Starch: Exploring Faba Bean Aquafaba as a Green Alternative

The demand for sustainable and functional plant-based products is on the rise. Plant proteins and polysaccharides often provide emulsification and stabilization properties to food and food ingredients. Recently, chickpea cooking water, also known as aquafaba, has gained popularity as a substitute fo...

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Detalles Bibliográficos
Autores principales: Ramos-Figueroa, Josseline S., Tse, Timothy J., Shen, Jianheng, Purdy, Sarah K., Kim, Jae Kyeom, Kim, Young Jun, Han, Bok Kyung, Hong, Ji Youn, Shim, Youn Young, Reaney, Martin J. T.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10527718/
https://www.ncbi.nlm.nih.gov/pubmed/37761100
http://dx.doi.org/10.3390/foods12183391

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10527718/
https://www.ncbi.nlm.nih.gov/pubmed/37761100
http://dx.doi.org/10.3390/foods12183391

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