Standardization of Aquafaba Production and Application in Vegan Mayonnaise Analogs
Standardization of Aquafaba Production and Application in Vegan Mayonnaise Analogs
About this item
Full title
Author / Creator
Publisher
Basel: MDPI AG
Journal title
Language
English
Formats
Publication information
Publisher
Basel: MDPI AG
Subjects
More information
Scope and Contents
Contents
Canning or boiling pulse seeds in water produces a by-product solution, called “aquafaba”, that can be used as a plant-based emulsifier. One of the major problems facing the commercialization of aquafaba is inconsistency in quality and functionality. In this study, chickpea aquafaba production and drying methods were optimized to produce standardiz...
Alternative Titles
Full title
Standardization of Aquafaba Production and Application in Vegan Mayonnaise Analogs
Authors, Artists and Contributors
Identifiers
Primary Identifiers
Record Identifier
TN_cdi_doaj_primary_oai_doaj_org_article_5502ffa776d24b57bf15c01bf2c05efe
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_5502ffa776d24b57bf15c01bf2c05efe
Other Identifiers
ISSN
2304-8158
E-ISSN
2304-8158
DOI
10.3390/foods10091978
