Aquafaba from commercially canned chickpeas as potential egg replacer for the development of vegan mayonnaise: recipe optimisation and storage stability-Reference-Cited by-同舟云学术

Aquafaba from commercially canned chickpeas as potential egg replacer for the development of vegan mayonnaise: recipe optimisation and storage stability

Published:2019-11-14 Issue:5 Volume:55 Page:1935-1942
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Raikos Vassilios¹^ORCID,Hayes Helen¹,Ni He²^ORCID

Affiliation:

1. Rowett Institute University of Aberdeen Foresterhill, Aberdeen AB25 2ZD Scotland, UK

2. Guangdong Provincial Key Lab of Biotechnology for Plant Development School of Life Sciences South China Normal University Guangzhou 510631 China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14427

Reference38 articles.

1. Current Understanding of Egg Allergy

2. Texture Profile Analysis and Functional Properties of Gelatin from the Skin of Three Species of Fresh Water Fish

3. The Utilization of Extract Durian (Durio zibethinus L.) Seed Gum as an Emulsifier in Vegan Mayonnaise

4. Phytochemical content and emulsifying ability of pulses cooking water

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