Chickpea cooking water (Aquafaba): Technological properties and application in a model confectionery product
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference33 articles.
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1. 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;LWT;2024-09
2. Upcycling aquafaba and liluva (food processing wastewater of legumes) into new value-added products;Current Opinion in Food Science;2024-08
3. Development of a new vegan muffin formulation: Assessing its quality and sensory characteristics;European Food Science and Engineering;2024-06-30
4. Composition and properties of ethanol-precipitated chickpea aquafaba;Food Hydrocolloids;2024-05
5. Composition, characterisation and emulsifying properties of natural nanoparticles in chickpea aquafaba for the formation of chilli oleoresin-in-water Pickering emulsions;Food Hydrocolloids;2024-05
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