Chickpea (Cicer arietinum L.) is a pulse consumed all over the world, representing a good
source of protein, as well as fat, fiber, and other carbohydrates. As a result of the growing …

Globally, the production, distribution, sale and consumption of plant-based foods (PBFs) are
on the increase due to heightened consumer awareness, a growing demand for clean label …

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 …

Consumers are more aware and demanding of healthy food options, besides being
concerned with environment-friendly consumption. This paper aims to evaluate nutritional …

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 …

Aquafaba (AQ), a viscous by-product solution produced during cooking chickpea or other
legumes in water, is increasingly being used as an egg replacement due to its ability to form …

In the pursuit of sustainable and innovative food production, the utilisation of plant by-
products have emerged as a promising frontier. Plant by-products have an inherent value …

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

This study aims to assess the compositional characteristics of British Kabuli chickpea
aquafaba (AF) by conducting a comprehensive analysis from raw chickpeas to centrifugation …