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Evaluation of Changes in Protein Quality of High-Pressure Treated Aqueous Aquafaba
Chickpea cooking water (CCW), known as aquafaba, has potential as a replacement for egg whites due to its emulsion and foaming properties which come from the proteins and starch that leach out from chickpeas into the cooking water. High pressure (HP) processing has the ability to modify the function...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2021
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7795008/ https://www.ncbi.nlm.nih.gov/pubmed/33466395 http://dx.doi.org/10.3390/molecules26010234 |