Microwave-assisted extraction enhances Aquafaba functionality: A high value-added egg white replacer in vegan meringue production

Microwave-assisted extraction enhances Aquafaba functionality: A high value-added egg white replacer in vegan meringue production

This study aimed to compare microwave-assisted extraction (MAE) with conventional extraction methods regarding the physicochemical, techno-functional, molecular, and thermal properties of chickpea aquafaba. The potential of microwave-extracted aquafaba (MAEA) as an egg white replacer in vegan mering...

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Bibliographic Details
Main Authors:	Zahra Kargar, Abdollah Hematian Sourki
Format:	Article
Language:	English
Published:	Elsevier 2025-01-01
Series:	Food Chemistry: X
Subjects:	Aquafaba Meringue Microwave-assisted extraction Thermogravimetric analysis Turbidity X-ray diffraction
Online Access:	http://www.sciencedirect.com/science/article/pii/S2590157525000227
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