Evaluation of factors affecting aquafaba rheological and thermal properties-Reference-Cited by-同舟云学术

Evaluation of factors affecting aquafaba rheological and thermal properties

Published:2020-10 Issue: Volume:132 Page:109831
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Alsalman Fatemah B.,Tulbek Mehmet,Nickerson Michael,Ramaswamy Hosahalli S.

Funder

Natural Sciences and Engineering Research Council of Canada

Publisher

Elsevier BV

Subject

Food Science

Reference28 articles.

1. Dielectric properties, optimum formulation and microwave baking conditions of chickpea cakes;Alifakı;Journal of Food Science and Technology,2017

2. Reduction in soaking time and anti-nutritional factors by high pressure processing of chickpeas;Alsalman;Journal of Food Science and Technology,2020

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

4. The influence of processing parameters on food protein functionality I. Differential scanning calorimetry as an indicator of protein denaturation;Arntfield;Canadian Institute of Food Science and Technology Journal,1981

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3. Enhancing the Functional Properties of Aquafaba Powder Via Microwave-Assisted Processing: A Comparative Study of Protein and Saponin-Mediated Foaming and Emulsifying Effects;2024

4. Effect of the extraction process parameters on aquafaba composition and foaming properties;Applied Food Research;2023-12

5. Effect of atmospheric cold plasma treatment on acid gelation properties of skim milk: Rheology and textural studies;Food Research International;2023-10