Chickpea aquafaba production techniques for foaming: A comparison of foam stability considering the use of soaking water, additives, pressure cooking time, pH, and protein content-Reference-Cited by-同舟云学术

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Chickpea aquafaba production techniques for foaming: A comparison of foam stability considering the use of soaking water, additives, pressure cooking time, pH, and protein content

Published:2024-09 Issue: Volume:207 Page:116643
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Lima Leila Thereza,Zandonadi Renata Puppin,Rodrigues Gabriella,Aguiar Keline,Romão Bernardo,Mendonça Márcio,Raposo António^ORCID,Teixeira-Lemos Edite,Assunção Botelho Raquel Braz

Funder

Foundation for Science and Technology

Publisher

Elsevier BV

Reference43 articles.

1. Changes in carbohydrate quality of high-pressure treated aqueous aquafaba;Alsalman;Food Hydrocolloids,2021

2. Evaluation of changes in protein quality of high-pressure treated aqueous aquafaba;Alsalman;Molecules 2021,2021

3. Evaluation and optimization of functional and antinutritional properties of aquafaba;Alsalman;Legume Science,2020

4. Evaluation of factors affecting aquafaba rheological and thermal properties;Alsalman;Lebensmittel-Wissenschaft und -Technologie,2020

5. American vegan society. Veganism - definition,2021

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