Aquafaba as an egg white substitute in food foams and emulsions: Protein composition and functional behavior
Sign Up to like & getrecommendations! Published in 2019 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2019.05.041
Abstract: Abstract The ability of aquafaba to act as an egg white substitute was tested as effect of change in the level of pH and conductivity of aquafaba. The properties of aquafaba and egg white were… read more here.
Keywords: egg white; aquafaba egg; protein composition; white substitute ... See more keywords