2022Academic literature32 citations3 claims extracted Open Access

Storage Stability of Conventional and High Internal Phase Emulsions Stabilized Solely by Chickpea Aquafaba

Graziele G. Bovi, Andrêssa Maria Medeiros Theóphilo Galvão, Míriam Dupas Hubinger

Foods

Proteins in Food Systems

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....

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2022Academic literature32 citationsDOI

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Storage Stability of Conventional and High Internal Phase Emulsions Stabilized Solely by Chickpea Aquafaba

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