Aquafaba from Korean Soybean II: Physicochemical Properties and Composition Characterized by NMR Analysis

Aquafaba (AQ) emulsification properties are determined by genetics and seed processing conditions. The physicochemical properties and hydration rates of chickpea (CDC Leader) as a control with proven emulsifying properties were recently reported. Here, we identify correlations between soybean (Backt...

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Detalles Bibliográficos
Autores principales: He, Yue, Shim, Youn Young, Shen, Jianheng, Kim, Ji Hye, Cho, Jae Youl, Hong, Wan Soo, Meda, Venkatesh, Reaney, Martin J. T.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8625652/
https://www.ncbi.nlm.nih.gov/pubmed/34828870
http://dx.doi.org/10.3390/foods10112589

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8625652/
https://www.ncbi.nlm.nih.gov/pubmed/34828870
http://dx.doi.org/10.3390/foods10112589

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