Chickpea Cultivar Selection to Produce Aquafaba with Superior Emulsion Properties

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

(2018) Rana Mustafa et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Composition and Properties of Aquafaba: Water Recovered from Commercially Canned Chickpeas

(2018) Youn Young Shim et al.   Jove-Journal of Visualized Experiments

Application of pulses cooking water as functional ingredients: the foaming and gelling abilities

(2017) Sophie E. Stantiall et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Replacement of eggs with soybean protein isolates and polysaccharides to prepare yellow cakes suitable for vegetarians

(2017) Muyang Lin et al.   FOOD CHEMISTRY

Changes in the antigenicity and allergenicity of ovalbumin in chicken egg white by N- acetylglucosaminidase

(2017) Ho-Young Park et al.   FOOD CHEMISTRY

Effect of fertilization on structural and molecular characteristics of hen egg ovalbumin

(2017) Xiang Duan et al.   FOOD CHEMISTRY

Formulation of food emulsions using natural emulsifiers: Utilization of quillaja saponin and soy lecithin to fabricate liquid coffee whiteners

(2017) Cheryl Chung et al.   JOURNAL OF FOOD ENGINEERING

Motives of consumers following a vegan diet and their attitudes towards animal agriculture

(2016) Meike Janssen et al.   APPETITE

Variation of composition and functional properties of gum from six Canadian flaxseed (Linum usitatissimumL.) cultivars

(2016) Jun Liu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Water-soluble polysaccharides from agro-industrial by-products: Functional and biological properties

(2014) Assaâd Sila et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Electrical Conductivity, Water Absorption, Leaching, and Color Change of Chickpea (Cicer arietinumL.) during Soaking with Ultrasound Treatment

(2014) Ali Yıldırım et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Formulation and Optimization by Experimental Design of Low-Fat Mayonnaise Based on Soy Lecithin and Whey

(2014) Nesrine Zaouadi et al.   JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY

Chemical composition, functional properties and microstructural characteristics of three kabuli chickpea (Cicer arietinumL.)as affected by different cooking methods

(2013) Yixiang Xu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Advances in the Design and Production of Reduced-Fat and Reduced-Cholesterol Salad Dressing and Mayonnaise: A Review

(2012) Zhen Ma et al.   Food and Bioprocess Technology

Optimization of low-cholesterol–low-fat mayonnaise formulation: Effect of using soy milk and some stabilizer by a mixture design approach

(2012) V. Nikzade et al.   FOOD HYDROCOLLOIDS

Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction

(2011) Asli Can Karaca et al.   FOOD RESEARCH INTERNATIONAL

Physicochemical Properties of Acidified Skim Milk Gels Containing Cocoa Flavanols

(2011) César Vega et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Particle-Stabilizing Effects of Flavonoids at the Oil−Water Interface

(2011) Zijun Luo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of drying methods on the functional properties of flaxseed gum powders

(2010) Yong Wang et al.   CARBOHYDRATE POLYMERS

Nutritional and physicochemical variation in Turkish kabuli chickpea (Cicer arietinum L.) landraces

(2010) Sertaç Özer et al.   EUPHYTICA

Variation among physical, chemical and technological properties in three Sicilian cultivars of Chickpea (Cicer arietinum L.)

(2010) Giovanni Avola et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Distribution of Nutrients and Antinutrients in Milled Fractions of Chickpea and Horse Gram: Seed Coat Phenolics and Their Distinct Modes of Enzyme Inhibition

(2010) Yadahally N. Sreerama et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Rheological properties, stability and sensory evaluation of low-cholesterol mayonnaises prepared using egg yolk granules as emulsifying agent

(2009) A. Laca et al.   JOURNAL OF FOOD ENGINEERING

Formulation and fuzzy modeling of emulsion stability and viscosity of a gum–protein emulsifier in a model mayonnaise system

(2007) Mahmoud Abu Ghoush et al.   JOURNAL OF FOOD ENGINEERING