Chickpea Cultivar Selection to Produce Aquafaba with Superior Emulsion Properties

Aquafaba (AQ), a viscous by-product solution produced during cooking chickpea or other legumes in water, is increasingly being used as an egg replacement due to its ability to form foams and emulsions. The objectives of our work were to select a chickpea cultivar that produces AQ with superior emuls...

Descripción completa

Detalles Bibliográficos
Autores principales: He, Yue, Shim, Youn Young, Mustafa, Rana, Meda, Venkatesh, Reaney, Martin J.T.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963802/
https://www.ncbi.nlm.nih.gov/pubmed/31847449
http://dx.doi.org/10.3390/foods8120685

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963802/
https://www.ncbi.nlm.nih.gov/pubmed/31847449
http://dx.doi.org/10.3390/foods8120685

Ejemplares similares