Chickpea and other pulses are commonly sold as canned products packed in a thick
solution or a brine. This solution has recently been shown to produce stable foams and …

Aquafaba is the thick, clear liquid that results from cooking chickpeas in water. It is typically
discarded as wastewater. The culinary use of chickpea cooking water (aka aquafaba) has …

Aquafaba, the cooking water from chickpeas, could replace animal-derived ingredients such
as egg whites in systems that require the stabilization of an oil or gas phase. However, little …

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 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 …

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 …

Aquafaba, the viscous liquid resulting from cooking chickpeas in water is typically discarded.
However, this solution is now widely used by the vegan community as an egg replacement …

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 …

Chickpea cooking water, also known as aquafaba, generated in our homes is generally
discarded as waste. However, this valuable resource contains high quantities of proteins …

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 …