Storage Stability of Conventional and High Internal Phase Emulsions Stabilized Solely by Chickpea Aquafaba
Aquafaba is a liquid residue of cooked pulses, which is generally discarded as waste. However, it is rich in proteins and, thus, can be used as a plant-based emulsifier to structure vegetable oil. This study investigates chickpea aquafaba (CA) as an agent to structure different oil phase volumes (Φ)...
Gorde:
| Egile Nagusiak: | , , |
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| Formatua: | Artigo |
| Hizkuntza: | Inglês |
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MDPI AG
2022-05-01
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| Saila: | Foods |
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| Sarrera elektronikoa: | https://www.mdpi.com/2304-8158/11/11/1588 |
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