Background Canning or cooking pulse seed in water produces a solution that, when
separated from the seed, has utility as a plant-based rheological additive for food …

In recent years, there is a growing demand for and interest in egg replacement, due mainly
to health problems (phenylketonuria, egg allergy) or health-related concerns (cholesterol …

Aquafaba, the viscous liquid resulting from cooking chickpeas in water is typically discarded.
However, this solution is now widely used by the vegan community as an egg replacement …

Introduction Over the past years, several efforts have been made to formulate and develop
plant-based substitutes of animal-based products in response to environmental changes …

Marshmallow is an aerated confectionery product, which consists mainly of gelatin, sugar
solutions, glucose syrup and a foaming agent such as egg albumin. Gelatin is generally …

The aims of this study were to determine the effects of several factors on the foam properties
of lima bean aquafaba (LBA) and to use LBA in eggless cupcakes. The aquafaba was …

Egg is one of the major components of cakes; however, it is the most expensive ingredient in
cake formulation, which has a high cholesterol content and may cause allergy. Therefore …

Emulsifiers of different structures and functionalities are important ingredients usually used
in baking cakes with satisfactory properties. In this study, three emulsifiers including distilled …

In this research, application and effect of soy milk on quality, physicochemical and sensory
characteristics of eggless cake were investigated. In order to examine functionality and …

Eggless cakes were developed using composite flour (CF) of wheat, malted finger‐millet,
sprouted soy and amaranth and egg‐replacers (banana (T1), chia (T2) and soy milk powder …