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 the new century, the most fundamental problem on a global scale is hunger and poverty
reduction is one of the primary goals set by the United Nations. Currently, it is necessary to …

Canning or boiling pulse seeds in water produces a by-product solution, called “aquafaba”,
that can be used as a plant-based emulsifier. One of the major problems facing the …

The aim of this work was to monitor the quality, antioxidant capacity and digestibility of
chickpea exposed to different modified atmospheres. Chickpea quality (proximal analysis …

Background Aquafaba is the term used for the liquid separated from the cooking of legumes,
particularly chickpeas. This novel material has shown remarkable rheological functionalities; …

A plant-based diet has become more popular as a pathway to transition to more sustainable
diets and personal health improvement in recent years. Hence, vegan mayonnaise can be …

Edible insects are traditional foods worldwide, and in Mexico, is a prehispanic practice.
Nowadays, edible insects can be a food source for the increasing population. This research …

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 …

Aquafaba (AQ) emulsification properties are determined by genetics and seed processing
conditions. The physicochemical properties and hydration rates of chickpea (CDC Leader) …

The growing popularity of plant-based milk alternatives has driven the creation of many
novel products to meet the consumers' diverse requirements. Red kidney bean (Phaseolus …