Evaluation of Processing Conditions and Hydrocolloid Addition on Functional Properties of Aquafaba
Author:
Affiliation:
1. Department of Food Science and Technology, University of Georgia, Athens, GA 30602, USA
2. Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Science, 1432 Ås, Norway
Abstract
Publisher
MDPI AG
Subject
Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science
Link
https://www.mdpi.com/2304-8158/12/4/775/pdf
Reference36 articles.
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3. Application of chickpeas aquafaba with pre-treatment as egg replacer in cake production;Nguyen;Chem. Eng. Trans.,2021
4. Investigating the effect of different levels of barley aquafaba and xanthan gum as an egg replacer on Physical, chemical, rheological and organoleptic properties of oily cake;J. Food Sci. Technol.,2021
5. Study of the total replacement of egg by white lupine protein, emulsifiers and xanthan gum in yellow cakes;Arozarena;Eur. Food Res. Technol.,2001
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