Storage Stability of Conventional and High Internal Phase Emulsions Stabilized Solely by Chickpea Aquafaba

Aquafaba is a liquid residue of cooked pulses, which is generally discarded as waste. However, it is rich in proteins and, thus, can be used as a plant-based emulsifier to structure vegetable oil. This study investigates chickpea aquafaba (CA) as an agent to structure different oil phase volumes (Φ)...

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Detalles Bibliográficos
Autores principales: Grossi Bovi Karatay, Graziele, Medeiros Theóphilo Galvão, Andrêssa Maria, Dupas Hubinger, Miriam
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9180530/
https://www.ncbi.nlm.nih.gov/pubmed/35681338
http://dx.doi.org/10.3390/foods11111588

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9180530/
https://www.ncbi.nlm.nih.gov/pubmed/35681338
http://dx.doi.org/10.3390/foods11111588

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