Evaluation of Processing Conditions and Hydrocolloid Addition on Functional Properties of Aquafaba

Aquafaba, the cooking water from chickpeas, could replace animal-derived ingredients such as egg whites in systems that require the stabilization of an oil or gas phase. However, little is known about how processing methods and additives affect its functional properties. In this study, aquafaba was...

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Detalles Bibliográficos
Autores principales: Crawford, Kaelyn, Tyl, Catrin, Kerr, William
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9956225/
https://www.ncbi.nlm.nih.gov/pubmed/36832848
http://dx.doi.org/10.3390/foods12040775

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9956225/
https://www.ncbi.nlm.nih.gov/pubmed/36832848
http://dx.doi.org/10.3390/foods12040775

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