Aquafaba, wastewater from chickpea canning, functions as an egg replacer in sponge cake-Reference-Cited by-同舟云学术

Aquafaba, wastewater from chickpea canning, functions as an egg replacer in sponge cake

Published:2018-05-07 Issue:10 Volume:53 Page:2247-2255
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Mustafa Rana¹^ORCID,He Yue²^ORCID,Shim Youn Young¹³⁴^ORCID,Reaney Martin J. T.¹³⁴

Affiliation:

1. Department of Plant Sciences; University of Saskatchewan; 51 Campus Drive Saskatoon Saskatchewan S7N 5A8 Canada

2. Department of Chemical and Biological Engineering; University of Saskatchewan; 57 Campus Drive Saskatoon Saskatchewan S7N 5A9 Canada

3. Prairie Tide Chemicals Inc.; 102 Melville Street Saskatoon Saskatchewan S7J 0R1 Canada

4. Department of Food Science and Engineering; Guangdong Saskatchewan Oilseed Joint Laboratory; Jinan University; 601 Huangpu Avenue West Guangzhou Guangdong 510632 China

Funder

Institute of International Education

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13813/fullpdf

Reference41 articles.

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2. Aquafaba 2016 The Official Aquafaba Website http://aquafaba.com

3. Study of the total replacement of egg by white lupine protein, emulsifier and xanthan gum in yellow cakes;Arozarena;European Food Research and Technology,2001

4. Partial replacement of egg white proteins with whey proteins in angel food cakes;Arunepanlop;Journal of Food Science,1996

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