Recent awareness related to health concerns and environmental sustainability issues have
led to changes in consumer preference toward plant-based proteins and the related market …

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 …

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 …

This study evaluates the use of chickpea aquafaba (CA)-based emulsions as a potential
substitute for palm oil (PO), using pound cake as a case study. The CA was characterized in …

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 …

Highlights•Legume water (Liluva) is a source of soluble protein and prebiotic carbohydrates•
Chickpea cooking water (Aquafaba) is sold as clean label emulsifier, egg replacer•Liluva is …

The rheology, stability, texture, and taste of mayonnaise, a dense oil-in-water (O/W)
emulsion, are determined by interfacially active egg lipids and proteins. Often mayonnaise is …

Vegan eggs are designed with the aim to provide a healthier and more sustainable
alternative to regular eggs. The major drivers of this industry are the increasing prevalence …