Microwave-assisted extraction enhances Aquafaba functionality: A high value-added egg white replacer in vegan meringue production
This study aimed to compare microwave-assisted extraction (MAE) with conventional extraction methods regarding the physicochemical, techno-functional, molecular, and thermal properties of chickpea aquafaba. The potential of microwave-extracted aquafaba (MAEA) as an egg white replacer in vegan mering...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-01-01
|
| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525000227 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Be the first to leave a comment!