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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| 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 |